1 1/2 cups flour
1/4 cup packed brown sugar
2/3 cups butter, softened
1/2 cup lemon curd (found in the jelly aisle)
8 ounces cream cheese, room temperature
3 cups fresh berries (strawberries, blueberries, raspberries, blackberries)
Heat oven to 400 degrees. Mix all cookie crust ingredients until dough forms. Press firmly and evenly against the bottom and sides of 11 inch tart pan. (You can use a cookie sheet, just make a circle with raised edges.) Bake 10-12 minutes or until done. Cool completely before filling. Meanwhile, beat lemon curd and sort cream cheese until smooth. Spread over cooled crust. Refrigerate at least 1 hour. Top with cleaned berries just before serving.