Here is just the right recipe for when you are asked to bring dessert, want to show up with something homemade and beautiful, but don’t have the time or inclination to spend hours in the kitchen. You’ll need the 4 hours to chill the tart but the rest of it is quick and easy. Note: I used apricot jam in the glaze (see photo below) instead of raspberry so I would discolor the gorgeous golden raspberries that I found at the market. This recipe was published in Bon Appetit, July 2001.
8 whole graham crackers, coarsely broken
1/4 cup packed golden sugar
1/4 cup unsalted butter, melted
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 half-pint basket raspberries
1/4 cup seedless raspberry jam
For crust: Preheat oven to 375 degrees. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture up sides of a 9-inch tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
For filling and topping: Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread fill in in cooled crust. Chill until firm, at least 4 hours. ( Can be made to this point one day ahead, cover; keep chilled.) Arrange berries over filling. Warm jam slightly and whisk in a couple of teaspoons of water if necessary to get a consistency that you can drizzle or brush lightly over the berries. Serve immediately or chill up to three hours.