TWO-BERRY TART
A buttery, crumbly crust filled with vanilla-flecked pastry cream is the perfect canvas for showcasing a pile of jewel-like raspberries and strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 19
Steps:
- Pate Sucree Extra:Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and divide in half. Shape each half into a disk, wrap tightly, and refrigerate until chilled, about 1 hour.
- On a lightly floured surface, roll out one disk of dough to a 13-inch round (reserve remaining disk for another use). Fit into a 9-inch round fluted tart pan with a removable bottom. Freeze until firm, about 1 hour.
- Preheat oven to 350 degrees. Line tart shell with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Place on a rimmed baking sheet and bake until sides are golden, 20 to 25 minutes. Remove parchment and beans. Continue baking until crust is light golden-brown, 10 to 15 minutes more. Transfer to a wire rack and let cool completely.
- Pastry Cream:In a small bowl, sprinkle gelatin over 1 tablespoon water. Let stand until softened. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Whisk in milk, eggs, orange zest, vanilla seeds and bean, and butter. Cook over high heat, stirring occasionally, until mixture comes to a boil. Let boil 1 minute, then remove from heat. Discard vanilla bean. Whisk in gelatin mixture.
- Strain pastry cream into a large heatproof bowl and cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
- Just before using, mix pastry cream with a rubber spatula until smooth. Fold in whipped cream until incorporated. Spread evenly into tart shell; refrigerate until set, about 2 hours.
- Topping:To serve, pile fruit over filling to cover completely.
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
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
TWO BERRY TART WITH CHOCOLATE DRIZZLE
Garnish this luscious dessert with mint or strawberry leaves. For an easy even drizzle, put the melted chocolate in a plastic bag and snip the tip. Squeeze chocolate in lines across top of tart. Costco, I think
Provided by Lynnda Cloutier @eatygourmet
Categories Cakes
Number Of Ingredients 8
Steps:
- Press pie crust into a 10 inch tart pan and bake according to directions. Can be done 1 day ahead
- Mix pudding with milk and lemon juice. Pour into cooled pie crust. Arrange sliced strawberries on tart in a circular pattern, working from outside to inside, overlapping where needed.
- Sprinkle blueberries over strawberries. Melt jelly (thin with 1 Tbsp. water if needed) and brush over fruit.
- Melt chocolate chips and drizzle over fruit. Serve within 4 hours. refrigerate leftovers. Makes 12 servings.
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
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.
ELEGANT FRESH BERRY TART
This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. -Denise Nakamoto, Elk Grove, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack., For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes., Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool., Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 277 calories, Fat 17g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 145mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
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
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
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- To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth.
- In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth.
- Pour the hot milk/egg mixture back into the saucepan, return to the heat, and bring to a boil, whisking continually. The mixture will thicken quickly and whisking vigorously will keep it from getting lumpy.
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