1st Place: Annaliese Keller

Raspberry Custard Kuchen(recipe will be posted soon)

2nd Place: Eileen Poppleton

Lemon-Blackberry Mini Tarts
Serves 4

1/2 of a 15-oz pkg. folded refrigerated unbaked pie crust (1 crust)
1/2 of an 8-oz. pkg. cream cheese, softened
1/4 cup purchased lemon curd
1 cup fresh blackberries
2 Tbsp. seedless blackberry spreadable fruit
2 tsp lemon juice
4 mint sprigs
powdered sugar

1. Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degrees F. Unfold piecrust. Cut four 4-1/2 to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2 to 4-inch individual tart pans with removable bottoms. Trim crusts even with tops of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool completely on a wire rack.

2. In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until chilled. Before serving, remove from pans; place tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops.

Instead of mini tarts, you can make one larger rectangular or round tart, following the mini tart recipe.

3rd Place (tie) Geri Prevedelli-Lathrop

Blackberry Meringue
Servings: 4

Ingredients:
3-1/2 cups blackberries
1/2 cup sugar
3/4 cup plain yogurt
1/2 teaspoon grated lemon peel
3 large egg whites, room temperature
fresh mint sprigs

Directions:
1. Pre-heat broiler. In a small bowl, combine ½ cup of the blackberries and 1 tablespoon of the sugar. Set aside.
2. In another bowl, coming 2 tablespoons sugar, yogurt, and lemon peel. Gently mix in remaining berries.
3. Spoon yogurt-berry mixture into 4 ovenproof ramekins, each 1-1/2 to 2 inches deep and 4 to 5 inches wide.
4. In a deep bowl, whip egg whites with a mixer at high speed until foamy. Continue to beat and gradually add remaining 6 tablespoons sugar (about 1 tablespoon every 15 seconds) until whites hold stiff peaks when beaters are lifted.
5. Swirl meringue equally over yogurt-berry mixture. Set dishes on a 10- by 15-inch baking sheet. Broil about 4 inches from heat until meringue is browned, 30 to 60 seconds.
6. Spoon reserved sugared berries and their juice over meringues. Garnish with mint sprigs.

3rd Place (tie) Ed Johnson

Berry Almond Tart (no recipe received)

Special request: Jamie Bahari

Berries Summer Salsa

½ cantaloupe, diced
1 jalapeno, minced
juice of 1 lemon
1 medium red onion, chopped
1 bunch each of parsley, cilantro & green onions, chopped
1 red bell pepper, chopped
1 cup each blackberries, raspberries & blueberries
salt & pepper to taste

Mix all ingredient in a large bowl. Season to taste with salt & pepper. Enjoy!

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