Berry Cheesecake Crumb Tart

Preheat oven to 350 F.

Make the pastry dough by adding the flour, baking powder, sugar and salt into the bowl of a food processor. Add the chilled butter and pulse until the mixture resembles coarse crumbs. With the machine running, slowly pour the ice water through the feed tube until a dough ball forms. Pat the dough out on a lightly floured surface, wrap in plastic and refrigerate for at least an hour.

Remove dough from the refrigerator and unwrap it. Roll out the dough on a floured surface until it is about 10″ around then fit it into a 9″ tart pan, preferably one with a removable bottom. Press gently to cover the bottom and the sides/flutes. Line the tart shell with a sheet of parchment paper, fill it with pie weights and bake in the preheated oven for 30 minutes. Pull the pan out of the oven. Remove the pie weights and parchment paper and return the tart shell to the oven for an additional 10 minutes or until it is a light golden brown.

Make the crumb topping by combing the flour, sugar, baking powder and salt in a bowl. Pour in the melted butter, mix and allow to stand for 5 minutes.

With your hands, crumble the mixture onto a baking tray lined with parchment paper and bake in the preheated 350 F oven for 20 minutes. Toss the crumbs around, making sure none are burning, and return to the oven for an additional 10 minutes or until they are lightly golden brown. Remove pan from oven and set aside to cool.

Make the cheese mixture by beating together the cream cheese, sugar and vanilla in the bowl of a stand mixer using whisk attachment until smooth.

When the tart shell has cooled, pour half the cream cheese batter into it, layer on the strawberries and blueberries and top with the remaining cream cheese batter. Top the pie with the baked crumbs and sprinkle with powdered sugar, if desired.

Adapted from Brown Eyed Baker blog.