Totally delicious! There is only a short bake of the crust, so this is a good dessert to make on a hot day. Some berries, such as blueberries and raspberries, can go right on the filling before the entire tart is chilled. Other fruit, such as peaches or nectarines, which, when cut up, extrude liquid, should be spooned over individual slices of the tart just before serving. You can also use a prebaked, store-bought crust, if you like.

Crust:
1/2 c walnuts, pecans, peanuts, almonds…
1 c graham cracker crumbs or cookie wafer crumbs
1 large egg white
1 T butter, melted, or use 2 T butter
1 T peanut oil, walnut oil, or other nut or vegetable oil, or use 2 T oil
pinch of salt

Filling:
8 oz cream cheese or Neufchâtel cheese, softened
1/4 c sour cream, greek-style yogurt, or heavy cream
6 T maple syrup, divided
2 c whole blueberries, or 2 c peeled, chopped peaches or 2 c chopped nectarines…

1. For Crust: Preheat oven to 325ºF. Put nuts on a baking sheet and toast, stirring once, for about 8 minutes or until fragrant. Let cool some, then coarsely chop in a food processor. Add graham cracker or wafer crumbs and process to the fine crumb stage.

2. Whisk egg white until frothy in a medium bowl. Add the crumb mixture, melted butter, oil, or all butter or all oil, and salt. Stir to combine. Press the mixture into the bottom and up some of the sides of a 9-inch tart pan with a removable bottom or a 9-inch pie pan. You may need to moisten your fingertips some to prevent the crumb mixture from adhering to your fingers. If using a removable-bottom tart pan, set it on a baking sheet and put it in the oven. If using a pie pan, just put it on the rack in the oven. Bake for about 8 minutes, until dry and a little dark around the edges. Remove from oven and let cool on a wire rack.

3. Filling: Using an electric mixer, or a sturdy wooden spoon, beat the softened cream cheese, sour cream, and 4 T of maple syrup until smooth. If it’s a bit lumpy, don’t worry. When the crust is cool, pour the filling into it, and gently spread–be careful, the crust is somewhat fragile.

4. If using blueberries or other whole berries, arrange them on the filling. Drizzle with the remaining 2 T of maple syrup. Chill for at least an hour before serving.

5. If using chopped peaches or nectarines, combine them with the 2 T of maple syrup in a bowl, and refrigerate. Put the unadorned tart in the fridge to chill. When serving, cut the tart into wedges, put onto plates, and spoon the peaches or nectarines over.