Berry Tart Easy Recipes

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THE QUICKEST BERRY TART



The quickest berry tart image

Although this recipe is a bit off the wall, the flavours and textures work so well together. Swedes absolutely love berries, and this is basically a berry tart that's crashed into an Eton mess to create an insanely easy and delicious dessert. I can't tell you how quick it is to knock together. If you're making this for a dinner party and want to work ahead a bit, just bake the pastry a few hours before, whip the cream mixture together and keep it covered in the fridge. Then, when you're ready to serve it, add the fruit and meringues. That way, the meringues will still be crunchy and create an exciting contrast with the soft cream and berries.

Provided by Jamie Oliver

Categories     Desserts     Jamie Does...     Fruit     Puddings & desserts

Time 45m

Yield 12

Number Of Ingredients 12

1 orange
3 tablespoons vanilla sugar
400 ml double cream
600 g mixed seasonal berries, such as blackberries, loganberries, blueberries, red and white currants, good gooseberries
4 meringue nests
PASTRY
250 g plain flour, plus extra for dusting
50 g icing sugar, plus extra for dusting
125 g unsalted butter, (cold)
1 large free-range egg
1 splash of milk
olive oil, for greasing

Steps:

  • You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
  • Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
  • Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don't work the pastry too much or it will become elastic and chewy, not crumbly and short.
  • Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
  • Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
  • Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
  • Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
  • Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
  • Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it's firm and almost biscuit-like. Leave to cool completely.
  • Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
  • Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
  • Gently fold the mushed-up berries, and the meringue pieces, into the cream.
  • Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
  • Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar.

Nutrition Facts : Calories 399 calories, Fat 27.6 g fat, SaturatedFat 16.8 g saturated fat, Protein 4.2 g protein, Carbohydrate 35.9 g carbohydrate, Sugar 17.2 g sugar, Sodium 0.1 g salt, Fiber 2.6 g fibre

SUMMER BERRY TART



Summer Berry Tart image

Celebrate summer berries with a fresh berry tart: a mascarpone and whipped cream filling in a rich all-butter crust you just pat in the pan. It's an impressive dessert that's ideal for new bakers.

Provided by Elise Bauer

Categories     Dessert     Baking     Blueberry     Mascarpone     Raspberry     Strawberry     Tart

Time 2h20m

Yield 10

Number Of Ingredients 20

Tart Crust
1 1/2 cup (200 g) all-purpose flour
1/2 cup (50 g) powdered sugar
1/8 teaspoon salt
1/2 cup plus 2 Tbsp (10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes
1 egg, lightly beaten with a fork
1/4 teaspoon vanilla extract
Filling
1 cup (8 oz) mascarpone cheese
1/4 cup (60 ml) cold heavy cream
1/3 cup (43 g) powdered sugar
1 teaspoon orange or lemon zest
1/2 teaspoon vanilla extract
3 oz (85 g) raspberries
8 oz (225 g) blueberries
8 oz (225 g) strawberries - stems removed and halved or quartered
4 Tbsp (60 ml) apricot jelly or orange marmalade
2 Tbsp water
1 teaspoon red wine vinegar or lemon juice
Equipment needed: Food processor, a 10-inch wide, 1-inch high fluted tart pan with a removable bottom

Steps:

  • Preheat the oven to 375°F. Place the oven rack in the middle of the oven.

Nutrition Facts : Calories 381 kcal, Carbohydrate 37 g, Cholesterol 86 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 139 mg, Sugar 17 g, Fat 25 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

MIXED BERRY TART RECIPE



Mixed Berry Tart Recipe image

This Mixed Berry Tart will be a your new favorite dessert recipe. Yummy and easy to make, it's a fantastic berry dessert for holiday meals and family gatherings. It's simple to make, yet looks so elegant.

Provided by She Saved

Categories     Recipe

Number Of Ingredients 9

1/2 cup butter, cold, cut into cubes
1-1/3 cup flour
3-6 Tablespoons water
1-1/4 cup frozen fruit, thawed
1/2 cup sugar
1/2 cup juice from frozen fruit
1/2 cup flour
*After thawing your fruit, pour the fruit juice into a separate container. You'll need 1/2 cup and can add water to the juice to obtain that amount.
*You CAN use fresh berries, you'll just have to add the additional water. We freeze our berries each summer, so that's normally what I use.

Steps:

  • Crust Directions:Preheat oven to 450.Add butter, flour and 3 tablespoons of water to a food processor. Process for 20 seconds. Add additional water as needed, 1 tablespoon at a time until dough forms. I usually use about 5 tablespoons of water. Process for about 20 seconds after each addition of water.Remove dough from processor and press into a tart pan with your hands and fingers. Press evenly on the bottom and up the sides.Wrap heavy duty foil around the edges and bake for 5 minutes. Remove from oven, and remove the foil. Return to the oven and bake an additional 7 minutes or until golden brown.The crust will most likely bubble up in the center. I've poked holes in it and it still bubbles up. I just press down with the back of a spoon after baking.Let cool.Tart Filling Directions:In a saucepan, add frozen fruit and sugar. Heat on medium high heat stirring constantly. Boil mixture for about two minutes.Add flour to juice and mix well. Pour flour mixture into the saucepan and boil for about another minute until mixture is thick and bubbly. Remove from heat and cool.Pour filling into prepared tart and bake at 375 for 25-30 minutes.

Nutrition Facts : Calories 307 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 124 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MIXED BERRY TART



Mixed Berry Tart image

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

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

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

QUICK AND EASY FRUIT TARTS



Quick and Easy Fruit Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 12

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

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.

BLUEBERRY TART



Blueberry Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
1 cup all-purpose flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zest and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, for dusting

Steps:

  • Special equipment: a 9-inch springform pan
  • Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
  • Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
  • Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
  • Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

FABULOUS THREE-BERRY TART



Fabulous Three-Berry Tart image

An eye-catching tart features a cheesecake filling and colorful, fresh berry topping. Beautiful!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 13

1 bag (8 oz) animal crackers
1/3 cup butter or margarine, melted
1 teaspoon ground cinnamon
2 tablespoons sugar
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1 cup whipping cream
1/2 pint (1 cup) fresh blackberries
1/2 pint (1 cup) fresh raspberries
1/2 pint (1 cup) fresh blueberries
1/4 cup strawberry jam
1 tablespoon orange juice

Steps:

  • Heat oven to 350°F. Place animal crackers in food processor; cover and process about 1 minute or until crumbs are finely ground. In medium bowl, mix cracker crumbs, butter, cinnamon and 2 tablespoons sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8 to 12 minutes or until golden brown. Cool completely, about 20 minutes.
  • In large bowl, beat cream cheese, 1/2 cup sugar and the lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.
  • Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 70 mg, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 27 g, TransFat 1 1/2 g

BLUEBERRY TART



Blueberry Tart image

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

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

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

FRESH FRUIT TART



Fresh Fruit Tart image

So simple and yet so elegant, this pretty tart is sure to impress. Best of all, its versatile ingredients let you serve it using fresh berries one time, and sweet summer fruits the next.

Provided by Taste of Home

Time 30m

Yield 6-8 servings.

Number Of Ingredients 15

6 tablespoons butter, softened
1/4 cup Domino® or C&H® Pure Cane Granulated Sugar
1 cup all-purpose flour
2 tablespoons cornmeal
2 tablespoons lemon juice
FILLING:
1 package (8 ounces) cream cheese, softened
3 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
2 tablespoons milk
2 cups assorted fresh berries or assorted fresh fruit
FRUIT GLAZE:
2 tablespoons Domino® or C&H® Pure Cane Granulated Sugar
1-1/2 teaspoons cornstarch
1/3 cup apricot nectar
2 teaspoons lemon juice

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.

Nutrition Facts :

EASY LEMON BERRY TARTS



Easy Lemon Berry Tarts image

Yield 12

Number Of Ingredients 9

24 Wonton Wrappers
1 Tablespoon Unsalted Butter (melted)
1 Cup Lemon Fruit Filling
3/4 Cup Sweetened Condensed Milk
1 Cup of Cool Whip
24 Raspberries
24 Blueberries
24 Blackberries
Powdered Sugar for Topping

Steps:

  • Preheat Oven to 375 Degrees.
  • Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
  • Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
  • Whisk together sweetened condensed milk, whipped cream, and lemon filling.
  • Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
  • Dust with powdered sugar and serve!

Nutrition Facts : Servingsize 1 serving, Calories 1326 kcal, Fat 16 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 451 mg, Carbohydrate 259 g, Sugar 205 g, Protein 27 mg

MINI BLUEBERRY TARTS



Mini Blueberry Tarts image

No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.

Provided by Martha Stewart

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

Yield Makes 2 Dozen Tarts

Number Of Ingredients 10

1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
4 tablespoons confectioners' sugar
Salt
6 tablespoons cold unsalted butter, cut into small pieces
2 to 3 tablespoons cold water
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon zest
2 cups blueberries

Steps:

  • Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).
  • Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.
  • Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.

BLUEBERRY TART



Blueberry Tart image

Fresh, flavorful blueberries are the star of this delectable tart. Add thin strips of lemon zest for a colorful garnish.

Provided by Martha Stewart

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

Time 1h45m

Number Of Ingredients 10

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
3 tablespoon fresh lemon juice
2/3 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  • Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  • Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  • In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  • Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Nutrition Facts : Calories 272 g, Fat 10 g, Fiber 2 g, Protein 2 g

BERRY TARTLETS



Berry Tartlets image

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

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

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.

BLUEBERRY TART - COULDN'T BE EASIER



Blueberry Tart - Couldn't Be Easier image

This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.

Provided by Ducky

Categories     Tarts

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 cup flour
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup butter, cold
1 tablespoon white vinegar
1 cup sugar
2 tablespoons flour
1/8 teaspoon cinnamon
4 1/2 cups blueberries, divided

Steps:

  • Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
  • Combine flour, salt and sugar.
  • Cut in the butter with pastry blender or fork.
  • Mix in the vinegar.
  • Pat crust onto bottom of springform pan and 1 inch up side.
  • For filling combine sugar, flour and cinnamon.
  • Add 2 1/2 cups blueberries.
  • Place evenly on top of crust.
  • Bake for 1 hour.
  • Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
  • Cool completely.
  • Remove rim and serve from springform bottom.

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From eatingwell.com


65 OF OUR FAVORITE TART RECIPES | MYRECIPES
2018-12-17 Credit: Tara Donne; Styling: Heather Chadduck Hillegas. Cranberry-Orange Tart with Browned Butter Crust Recipe. For a pretty presentation, top the tart with sugared cranberries: Steep whole berries in simple syrup in the refrigerator 8 hours, then roll in sugar and let stand 1 hour to dry. 4 of 65. View All.
From myrecipes.com


EASY BLUEBERRY GALETTE TART RECIPE WITH FRESH BLUEBERRIES
2019-08-18 Preheat oven 375. Put pie crust in pie plate. Soften cream cheese and stir until smooth. Stir in sugar and vanilla. Layer blueberry preserves on top of cream cheese, spreading around to disperse. Top with blueberries, fold pie crust edges over and bake for …
From allshecooks.com


FRUIT TART CRUST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday Cookbook Holiday Cookbook Recipes Holiday Cookie Exchange Template …
From recipeschoice.com


BERRY FRUIT TART RECIPE | WOOLWORTHS
Knead gently until smooth. Halve dough and wrap each portion in plastic. Chill for 30 minutes. Step 4. When ready to use, remove from fridge and allow to soften for 10 minutes before rolling. Step 5. Roll out one portion shortcrust pastry until 4mm thick and use to line a 24cm fluted tart pan with removable base. Trim excess and set aside.
From woolworths.com.au


BERRY TART WITH ALMOND CRUST | EASY HEALTHY RECIPES
2018-06-04 Spray a 10″ spring form tart pan with cooking spray. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky. Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides.
From joyfulhealthyeats.com


BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART - DELISH
2022-03-24 Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a …
From delish.com


10 BEST FROZEN BERRY TART RECIPES | YUMMLY
2022-04-28 Berry Tart with Sweet Tart Dough Spinach Tiger. unsalted butter, whole milk, corn starch, butter, jam, salt, large egg yolk and 6 more.
From yummly.com


EASY MIXED BERRY TART - TRIED AND TASTY
2018-07-04 Prepare your tart by rolling your pastry into a 9x12 rectangle. Transfer to a cookie sheet or baking stone. Spread an even layer of mixed berry spreadable jam along the bottom of the crust, avoiding the edges. Layer mixed berries evenly over the jam. Bake 45-50 minutes (depending on whether you're using a cookie sheet or stoneware) until golden ...
From triedandtasty.com


EASY BLUEBERRY TARTS - KATE BATTISTELLI
Instructions. Mix blueberries with the sugar, flour, salt, lemon juice and zest. Stir to coat berries. Set aside. Thaw puff pastry for 40 minutes (if not previously thawed) and when thawed but still cold, gently unfold the first sheet and lay flat on a lightly floured surface. Refrigerate the other sheet to keep cold.
From katebattistelli.com


SIMPLE RUSTIC BLUEBERRY TART RECIPE IN 20 MINUTES!
Fold the crust over the berries all the way around. (see photos) Whisk one egg in a small bowl and using a pastry brush, brush the top of the pie crust, sprinkle the crust with about 1 tbsp of sugar. Bake at 350 for about 20 minutes or until the curst is golden brown. (check it after 15 minutes) Serve warm.
From nelliebellie.com


EASY BERRY TART | RECIPE | BERRY TART, DESSERT RECIPES EASY, FOOD
Mar 31, 2019 - Berries, cream cheese and puff pastry, this Easy Berry Tart is fuss-free and simple. Dessert is warm and fresh, served in no time.
From pinterest.ca


10 BEST MINI FRUIT TARTS RECIPES | YUMMLY
2022-04-27 Mini Sugar Cookie Fruit Tarts The Baker Chick NYC. butter, vanilla extract, powdered sugar, white sugar, all purpose flour and 6 more. Mini Fruit Tarts...Filled with a Lemon Curd Mousse and a Shortbread crust. Homecooking in Montana. confectioners sugar, lemon juice, eggs, grated lemon peel, lemon curd and 7 more.
From yummly.com


CLASSIC BLUEBERRY TART RECIPE - VEENA AZMANOV
2017-12-04 Trim the excess dough at the edges with a rolling pin, or your thumb. Place the pastry shell on a baking sheet and chill the for a minimum of 30 minutes. Preheat the oven at 375°F / 190°C / Gas Mark 5. Line the chilled shell with parchment paper and fill it with baking beans or pie weights.
From veenaazmanov.com


EASY MINI BLUEBERRY TARTS – GLUTEN-FREE AND VEGAN
2018-04-12 While the cookie dough is chilling, make the blueberry filling. Add fresh blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon and salt to a bowl and stir to mix. Preheat oven to 350F. Grease a mini muffin tin with cooking spray. Press about a tablespoon of cookie dough into each well of a mini muffin pan.
From adashofmegnut.com


EASY AIR FRYER HOMEMADE BERRY POP TARTS - RECIPES FROM A PANTRY
2020-06-14 Homemade Pop Tarts in the Oven. Preheat oven to 350F/180C. Complete steps 2-7 from Air Fryer section. Place tarts on a cookie sheet and bake for 20 minutes or until golden brown and flaky. Let them cool completely. Prepare the glaze in step 12 in Air Fryer section. Once cool, glaze and decorate with sprinkles.
From recipesfromapantry.com


BERRY-CREAM CHEESE TART RECIPE | EATINGWELL
Step 4. To prepare the Berry-Cream Cheese Filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed about 30 seconds or until fluffy. Beat in marmalade. Fold in topping. Spread filling in the baked tart shell. …
From eatingwell.com


FRUIT TART RECIPES | BBC GOOD FOOD
Apricot & pistachio frangipane tart. A star rating of 4.7 out of 5. Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart.
From bbcgoodfood.com


EASY BERRY FRUIT TART RECIPE - PILLSBURY.COM
2014-04-24 2. In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.
From pillsbury.com


BLUEBERRY TARTS RECIPE | MYRECIPES
Ingredient Checklist. 1 cup sugar ; 3 tablespoons cornstarch ; 2 tablespoons lemon juice ; ½ cup water ; 3 cups fresh blueberries or 1 (16-ounce) package frozen blueberries, thawed and drained
From myrecipes.com


EASIEST-EVER BLUEBERRY TART RECIPE - PILLSBURY.COM
2014-06-13 Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry. 2. Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly. 3. Bake 30 minutes or until crust edge is golden brown.
From pillsbury.com


EASY SUMMER STONE FRUIT TART | BAKERS ROYALE
2021-06-01 Preparation: Heat oven to 375 degrees F. Place baking sheet in oven to heat up. Place puff pastry on parchment paper. Roll edge of puff pastry towards center to create a half inch border; set aside. In a bowl toss fruit, honey and lemon …
From bakersroyale.com


CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
2021-07-01 Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent “scrambled eggs,” especially on the sides and bottom, until the pastry cream thickens, about 2 minutes. A flat whisk is ideal for this task. Stir in the butter and vanilla. Cook one minute more, whisking constantly.
From onceuponachef.com


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