Strawberry Blueberry Tarts Recipes

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MINI BLUEBERRY TARTS

I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 mini tarts.

Number Of Ingredients 5



Mini Blueberry Tarts image

Steps:

  • Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten

FRESH STRAWBERRY TART

This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.

Provided by Chef John

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h10m

Yield 8

Number Of Ingredients 11



Fresh Strawberry Tart image

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
  • Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  • Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
  • Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  • Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  • Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  • Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
  • Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g

1 (8 ounce) ball sweet pastry dough
1 (8 ounce) package cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1 large egg yolk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 pound fresh ripe strawberries, hulled, halved
¼ cup apricot jam
2 teaspoons water

BLUEBERRY TART

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Provided by LOUIE75

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 8

Number Of Ingredients 7



Blueberry Tart image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
  • Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
  • Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  • Pour blueberry filling over the cooled crust. Let cool before slicing.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 47.6 g, Cholesterol 61 mg, Fat 23.5 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 14.6 g, Sodium 164.9 mg, Sugar 19.4 g

2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

STRAWBERRY TARTS

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18



Strawberry Tarts image

Steps:

  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

STRAWBERRY-BLUEBERRY TART

This summery tart has a graham-cracker crust, a creamy lemon filling and a topping of fresh berries. Adapted from a recipe by Carrie Vasos at Serious Eats. http://bit.ly/iIVY8p

Provided by DrGaellon

Categories     Tarts

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13



Strawberry-Blueberry Tart image

Steps:

  • Preheat oven to 350°F
  • In a small bowl, combine graham cracker crumbs, melted butter, and sugar until it gets sticky and resembles wet sand. Press mixture into bottom and sides of tart shell. Bake crust until it darkens, about 15 minutes. Set aside until cool.
  • In a bowl or stand mixer with paddle, beat together cream cheese, sour cream, and light brown sugar until smooth and fluffy and sugar has dissolved and is no longer grainy. Stir in vanilla, lemon zest, and lemon juice.
  • Spread lemon filling evenly over cooled tart crust. Line outer edge of tart with strawberries. Pile blueberries into the center of the ring of strawberries.
  • Put apricot jam and water in a small bowl and mix to combine. Microwave until thinned out, about 20 seconds. Brush berries with apricot glaze. Let tart chill in refrigerator for one hour before serving.

Nutrition Facts : Calories 332.4, Fat 21.8, SaturatedFat 12.3, Cholesterol 56.3, Sodium 159.2, Carbohydrate 33.4, Fiber 1.2, Sugar 22.1, Protein 2.9

2 1/2 cups finely crushed graham crackers
3/4 cup unsalted butter, melted (1 1/2 sticks)
3 1/2 tablespoons sugar
1/2 cup sour cream
8 ounces cream cheese
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
6 ounces blueberries
6 ounces strawberries, cut into quarters
1/3 cup apricot jam
1 teaspoon water

STRAWBERRIES-AND-CREAM TART

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 6-8 servings

Number Of Ingredients 15



Strawberries-and-Cream Tart image

Steps:

  • Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.
  • Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.
  • Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.
  • Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.
  • Before serving, top the tart with the strawberries and confectioners' sugar.

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

QUICK AND EASY FRUIT TARTS

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 12



Quick and Easy Fruit Tarts image

Steps:

  • For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
  • Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
  • Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
  • Bake in the lower half of the oven until golden and crisp, about 20 minutes.
  • For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
  • Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
1 pint blueberries
2 cups halved strawberries
1/3 cup granulated sugar
1 lemon, juiced
Kosher salt
2 tablespoons heavy cream
1 cup heavy cream
1/4 cup powdered sugar, plus more for serving
1 tablespoon vanilla
1/4 cup fresh mint leaves, for garnish

STRAWBERRY-BLUEBERRY TARTS

Add these Strawberry-Blueberry Tarts to your recipe book. These mini tarts are quite the sweet tooth pleaser and are bursting with fresh fruit flavors!

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 12 servings

Number Of Ingredients 9



Strawberry-Blueberry Tarts image

Steps:

  • Mix crumbs and butter; press 2 rounded tablespoons crumb mixture onto bottom and up sides of each of 12 paper-lined muffin cups. Refrigerate while making filling.
  • Reserve 12 whole strawberries and 24 blueberries for garnish. Slice remaining strawberries. Reserve 1/2 cup each sliced strawberries and whole blueberries for glaze. Place remaining berries evenly in crusts.
  • Bring reserved 1/2 cup sliced strawberries and blueberries and 1/4 cup water to boil in small saucepan on medium heat. Simmer on low heat 3 min. Combine remaining water, sugar, cornstarch, zest and juice; stir into berries. Return to boil; boil 1 min. or until thickened. Cool. Spoon 1 Tbsp. glaze over berries in each crust. Refrigerate 1 hour.
  • Top each tart with small dollop of COOL WHIP and reserved 1 whole strawberry and 2 blueberries.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

24 oblong vanilla creme-filled sandwich cookies, finely crushed (about 1 cup)
1/3 cup butter, melted
2 cups strawberries, divided
2 cups blueberries, divided
1/2 cup water, divided
1/3 cup sugar
4-1/2 tsp. cornstarch
1/2 tsp. zest and 1 tsp. juice from 1 lime
3/4 cup thawed COOL WHIP Whipped Topping

STRAWBERRY TART

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 8



Strawberry Tart image

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly

BLUEBERRY-STRAWBERRY CRISP

Serve ice cream with this blueberry and strawberry crisp for an irresistible dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15



Blueberry-Strawberry Crisp image

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
  • In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
  • Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.

Nutrition Facts : Calories 320, Carbohydrate 63 g, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 115 mg

2 cups fresh blueberries
2 cups halved fresh strawberries
1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking oats
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Butter-flavor cooking spray
2 cups vanilla fat-free ice cream

HEAVENLY BLUEBERRY TART

Mmm-this tart is bursting with the fresh flavor of blueberries! Not only do I bake berries with the crust, but I also top the tart with more just-picked fruit after I take it out of the oven. -Lyin Schramm, Berwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 11



Heavenly Blueberry Tart image

Steps:

  • In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 380 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 173mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.

1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
FILLING:
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

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