The Glee Finale

Yes it's true, Glee has ended for the season and I will miss it. And yes I was utterly crushed that they didn't even place at Nationals. Why was this the one storyline that they decided to imbue with some sense of reality???  Anyways, in order to celebrate the season finale, I made a fairly simple but elegant looking tart. Overall, loved the filling and the glaze, but not a huge fan of the crust as it was not as flaky/crispy as I had hoped. I also found the crust too sweet when paired with the filling and glaze so would either cut some sugar out of the filling or the tart crust the next time I made it; the other two commentators thought it tasted fine.

RE: The crust: it might be that I added in a bit too much liquid to the dough, or that the substitution of all-purpose for pastry flour was not correct, or simply that it should have been baked a bit longer, but it shrank an awful lot down the sides of the pan and became very thick in the centre despite chilling the dough overnight in the fridge.  I would recommend just using a basic tart recipe for the crust if in doubt.

Cream Cheese Tart with Marmalade Glaze
Crust:
1 1/2 c. pastry flour (if substituting all-purpose flour, reduce by 2 Tbs)
4 Tbs sugar
9 Tbs chilled salted butter (1/2 c. + 1 Tbs, or 1 stick + 1 Tbs)
1 egg yolk (ok the recipe called for 1/2 a yolk, but seriously, who measures out 1/2 a yolk? I think I would even try using the whole egg next time)
1-4 Tbs chilled water

Filling:
1- 8oz block cream cheese, room temperature
3/4 c. goat cheese (or marscapone)
1/2 c. sugar (reduce this down to taste)
1-2 Tbs fresh lemon zest
1/2 tsp vanilla

Glaze:
1/2 - 2/3 c. marmalade (I used a combo of half homemade with half store-bought plus a little apricot jam for good luck)
A little water (or juice) to thin it out if needed

You could also substitute about any jam/jelly filling you like with this or some combo of jam + fresh fruit

1. Blend the flour, sugar, and butter by hand (or make it faster by using a food processor) until the butter is evenly distributed in small crumbs. Mix in the yolk (and water as needed) by hand or pulse in a food processor until the dough comes together. Press into a flattened disk and chill at least 4 hours in the fridge (or overnight). Roll out the dough and press into a fluted tart pan (I greased and floured mine). Bake at 400 degrees F for 18 minutes until golden brown. Let cool.

2. Beat the filling ingredients until whipped, smooth , and soft. Spread into tart crust.

3. Prepare the glaze. If heated, let cool until thickened. I only waited til the marmalade had cooled to "warm", not actually "cool". Spread glaze over the filling and put the tart in fridge to chill for an hour.