Black & Blue Raspberry Tart

Crust
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup Butter, cut into 1-inch pieces
2 tablespoons finely chopped walnuts
2 tablespoons Sour Cream

Filling
1 (1/4-ounce) envelope unflavored gelatin
3 tablespoons blackberry brandy or water
2 tablespoons water
1/2 cup fresh blueberries
1/3 cup fresh blackberries
1/3 cup fresh raspberries
1/4 cup granulated sugar
1 cup plain yogurt
3/4 cup Sour Cream
1/2 teaspoon vanilla extract

Sauce
1/4 cup orange-flavored liqueur or orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons orange juice
1 cup Sour Cream
1 to 2 teaspoons grated orange peel

Garnish
Fresh berries, if desired
Mint leaves, if desired

Combine flour, 2 tablespoons sugar and salt in large bowl; cut in butter
until mixture resembles coarse crumbs. Stir in walnuts and 2 tablespoons
sour cream, 1 tablespoon at a time, until dough forms a ball. Flatten ball
slightly; wrap in plastic food wrap. Refrigerate about 30 minutes.

Heat oven to 350 F.
Roll out dough on lightly floured surface into 12-inch circle. Place into
9-inch tart pan with removable bottom. Bake for 18 to 22 minutes or until
lightly browned; set aside.

Meanwhile, combine gelatin, brandy and water in 1-quart saucepan. Cook
over medium heat, stirring constantly, until gelatin is completely
dissolved (2 to 3 minutes). Remove from heat. Combine blueberries,
blackberries and raspberries in 5 cup blender container. Cover; blend at
high speed until pureed (1 minute). Place in medium bowl. Stir in all
remaining filling ingredients. Stir in gelatin mixture with wire whisk.
Pour filling into crust. Cover; refrigerate at least 3 hours.

Meanwhile, stir together liqueur, brown sugar and orange juice in medium
bowl until sugar is dissolved. Stir in 1 cup sour cream and orange peel
with wire whisk. Cover; refrigerate at least 30 minutes. Serve sauce over
individual servings; garnish with fresh berries and mint leaves.

Makes 8 servings.

Tip: A 9-inch pie pan can be substituted for 9-inch tart pan.

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