One of the best things about summer is visiting the produce market. There's nothing quite like fresh strawberries and blueberries and all the other delicious fruits we have to choose from. I buy strawberries by the case. Well, not really the case, but I do buy the big ole' container that's half as big as a laundry basket. Mario and I sit on the couch and eat a bowl of them every morning while watching Curious George. (which I love, by the way. Really.) So, since my sweet tooth is still ever-present with no end in site, I thought I'd take advantage of the fruits of the season and bake some fruit tartlets!
For the Crust:
Preheat the oven to 350 degrees. Lightly butter eight 3-inch tart pans. (I found these at A.C. Moore)
In a medium bowl, mix together 1 2/3 cups graham cracker crumbs, 2/3 cup melted butter, 1/2 cup finely chopped toasted pecans and 1/3 cup unpacked brown sugar. Press this mixture firmly into tart pans. Place the pans on a cookie sheet and bake for 10 minutes. Remove from oven and allow to cool completely on a wire rack. Once cool, remove the crusts from the pans ever so gently.
With an electric mixer set on low speed, beat 1 lb.softened cream cheese and 1 cup confectioners' sugar until soft and creamy. Add 1/4 cup sour cream and 1 tsp. vanilla extract. Beat well until combined. Cover with plastic wrap and chill the filling for about one hour. Fill tartlet shells with this mixture and decorate with berries and other fruits of the season. Enjoy!