Out of the Frying Pan! Recipes: Red, White and Blueberry Tart (printer version)

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Red, White and Blueberry Tart (30 minutes)

1 prepared crust (homemade or Pillsbury's All-Ready crust or similar, found in the dairy aisle near the biscuits), brought to room temperature for 15 minutes
1/2 pint raspberries, rinsed and left to dry on a clean towel
1 pint blueberries, rinsed and left to dry on a clean towel
1/2 cup apricot jam
powdered sugar
whipped cream

Unfold the crust if using commercial version. Place the bottom of a springform pan on top of the crust as a template and trim it about 1" larger all the way around than the pan. If you don't have a springform, unfold the crust onto a baking sheet.
Place the trimmed crust in your springform and press gently to the shape of the pan. Roll the excess crust into ropes and place it around the inside edges of the bottom crust. Use your fingers to press them together to form a decorative edge. If you're not using a springform, simply fold up the edges of the crust twice and shape into a nice decorative border.
Prick crust about a dozen times with a fork to prevent bubbling up. Pour some dried beans evenly over the crust. This will also help keep it flat. Bake according to package directions. Cool crust.
Heat apricot jam in a saucepan until it just starts to bubble. Remove top of springform pan and brush a layer of jam across crust.
Starting near the outside crust, form concentric circles of alternating berries until you've reached the center. Since you have more blueberries, you may want to double up on blueberry rows, or play it by ear and plan on a blueberry-dense center if you run out of raspberries.
Rewarm jam if necessary until it's thin again. Brush carefully over the top of the fruit. Allow to cool 10 - 15 minutes.
Dust with powdered sugar, if desired. Serve with whipped cream and an additional dusting of powdered sugar.