Mixed Berry Tart Recipes

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MIXED FRUIT TART

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12



Mixed Fruit Tart image

Steps:

  • For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
  • Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
  • For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
  • Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
  • Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
  • Serve the tart immediately, or refrigerate for up to 3 hours.

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon kosher salt
1 large egg
1 tablespoon heavy cream
1 1/2 cups all-purpose flour
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
4 cups mixed berries, such as raspberries, blackberries and halved strawberries
1/2 cup apricot preserves

MIXED BERRY CRUMBLE TART

Make the most of the summer berry bounty by making this easy tart, filled with fresh raspberries, blueberries and strawberries and topped with a simple crumble.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 10



Mixed Berry Crumble Tart image

Steps:

  • Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
  • In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
  • In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
  • Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 60 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 34 g, TransFat 0 g

1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup fresh raspberries
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1 teaspoon grated orange peel
1/3 cup butter, melted
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

BERRY TARTLETS

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11



Berry Tartlets image

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

MIXED BERRY TART

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11



Mixed Berry Tart image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

MIXED-BERRY CREAM TART

Looking for a crunchy fruit dessert? Then check out these delicious tarts made with Nature Valley® granola bars, spread with cream cheese and topped with berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10



Mixed-Berry Cream Tart image

Steps:

  • In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
  • In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
  • Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
  • In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
  • Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 26 g, TransFat 0 g

2 cups sliced fresh strawberries
1/2 cup boiling water
1 Jell-O™ gelatin strawberry sugar free
3 pouches (1.5 oz each) Nature Valley™ roasted almond crunchy granola bars (from 8.9-oz box)
1 package (8 oz) fat-free cream cheese
1/4 cup sugar
1/4 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
Fat-free whipped topping, if desired

MIXED FRUIT TART

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Provided by Edd Kimber

Categories     Dessert

Time 1h

Number Of Ingredients 9



Mixed fruit tart image

Steps:

  • Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
  • On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
  • To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Nutrition Facts : Calories 471 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

220g plain flour , plus extra for dusting
1 tbsp golden caster sugar
110g unsalted butter , chilled and diced
1 large egg yolk
120g mascarpone
250ml double cream
1 tsp vanilla bean paste
1 tbsp icing sugar
300g fruit (we used cherries, redcurrants and various berries), chopped if necessary

MINI MIXED BERRY TARTS

Mix things up for dessert with these Mini Mixed Berry Tarts. Our mini berry tarts incorporate sweet and juicy fresh berries on a tender tart crust.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 7



Mini Mixed Berry Tarts image

Steps:

  • Heat oven to 400ºF.
  • Process flour, butter and half the cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide into 8 equal pieces; shape each into a ball.
  • Roll out each piece of dough into 4-inch round between 2 sheets of waxed paper. Remove dough from waxed paper; place in single layer on parchment-covered baking sheets.
  • Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 20 sec.; whisk in 2 Tbsp. sugar until blended. Spread onto dough.
  • Toss fruit with water, then dry gelatin mix until evenly coated; spoon onto dough rounds to within 1 inch of edges. Fold edges of dough over fruit. (Dough will not completely cover fruit in centers.)
  • Bake 20 to 25 min. or until crusts are golden brown, and fruit is hot and bubbly. Cool 15 min.; sprinkle with remaining sugar.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 10 g, Protein 5 g

1-1/2 cups flour
1/2 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
2 Tbsp. plus 1 tsp. powdered sugar, divided
2 cups mixed fresh berries (blackberries, blueberries and raspberries)
2 Tbsp. water
3 Tbsp. (1/2 of 3-oz. pkg.) JELL-O Raspberry Flavor Gelatin

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