AMERICAN FLAG TART
You'll need two 4-by-14-inch tarts to create the flag. One tart has seven rows of berries and the other has six rows, so sort the berries according to size, using the smaller ones for the seven-row tart. We used golden raspberries for the white stripes; red raspberries would work as well.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 4-by-14-inch tarts
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out a disc of pate sucree 1/8 inch thick to fit a 3 3/4-by-13 1/4-inch fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Repeat with remaining disc of dough. Transfer to the refrigerator, and chill for 1 hour.
- Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking until tart bottom is golden, about 20 minutes more. Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pan.
- In a small bowl in the microwave or set over a pan of simmering water, heat chocolate until it is just melted, about 1 1/2 minutes; stir until smooth. Using the back of a spoon, line each tart shell with chocolate. Refrigerate to set, at least 5 minutes. Meanwhile, heat apricot and raspberry jams in two separate saucepans with about 1 tablespoon water in each; strain into separate small bowls.
- Make top tart: Remove one lined tart shell from refrigerator and spread 1/3 of the creme fraiche filling over the bottom. Arrange 3 rows of unglazed raspberries 2/3 the length of the tart, leaving space between each row and at the top and bottom edges for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Toss blueberries in a bowl with strained apricot jam. Fill left third of tart shell with a layer of glazed blueberries arranged snugly in rows; top with another layer of blueberries. Toss half the remaining raspberries with the strained raspberry jam, and carefully fill empty rows with some of the glazed raspberries, rinsing your hands as needed.
- Make bottom tart: Remove remaining tart shell from refrigerator, and spread a third of the creme fraiche filling over the bottom. Arrange 3 rows of remaining unglazed raspberries, starting at the top edge and leaving space between each and at the bottom edge for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Fill empty rows with remaining glazed raspberries.
- Arrange tarts on a large board or tray to resemble the flag, and serve with remaining creme fraiche filling on the side. Finished tarts will hold at room temperature for several hours.
FLAG BERRY TARTS
The French flag never tasted so good. Each of the three fluted tarts is a tempting combination of a pate-sucree, creme fraiche filling, and seasonal berries. Between the blueberries and red raspberries, a golden-raspberry tart gets a snowdrift of sifted powdered sugar to simulate the flag's white stripe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 3 four-by-fourteen-inch tarts
Number Of Ingredients 9
Steps:
- Make red and white tarts: In a small bowl in the microwave or a bowl set over a pan of simmering water, heat chocolate until it is just melted, about 1 1/2 minutes; stir until smooth. Using the back of a spoon, spread half the chocolate over bottom of each of 2 tart shells; refrigerate to set, at least 5 minutes. Meanwhile, heat raspberry jam in a small saucepan with about 1 tablespoon water; strain into a small bowl.
- Remove lined shells from refrigerator. Spread a third of the creme fraiche filling over bottom of each. Arrange red raspberries in rows in a single layer in one tart shell; brush berries with strained jam. Arrange another layer of rows on top; brush with jam. Set aside. Arrange golden raspberries in other shell, and dust with confectioners' sugar to completely coat. Set aside.
- Make blue tart: Heat apricot jam in a small saucepan with about 1 tablespoon water; strain into a medium bowl. Using a pastry brush, thinly coat bottom of tart shell; let cool. Spread remaining creme fraiche filling on top.Toss blueberries with remaining jam; tumble into tart shell. Arrange on a serving tray or board.
4TH OF JULY BERRY TART
Patriotic colors and summery flavors combine to make this the perfect 4th of July dessert. Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners' sugar and you have an easy, yet elegant, pastry. I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.
Provided by Food Network
Categories dessert
Time 1h55m
Yield Makes one 10-inch tart
Number Of Ingredients 17
Steps:
- To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round).
- Lay plastic wrap over the dough and press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes.
- Preheat the oven to 350 degrees F. Cover the dough with foil and fill with pie weights or beans. This will keep the dough from slouching in the pan. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature.
- Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste. Set aside.
- Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan. Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan.
- Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy. When the pastry cream is done it will be smooth and glossy.
- Remove from the heat and add the butter and white chocolate to the pastry cream. Allow to sit for 3 minutes, then gently whisk them together. Pour the pastry cream into a shallow container. Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.
- Fill the cooled tart shell with the pastry cream. Decorate the top with the berries and refrigerate until ready to serve. Dust with confectioners' sugar right before slicing and serving.
AMERICAN FLAG BERRY PIE
We have summer parties at my home every year and this is the delicious pie I always serve. My family always enjoys it because it is so festive. -Sherry R Clubine, Independence, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside., In a large bowl, gently combine cherries and blueberries. Combine the sugar, flour and cinnamon; stir into fruit. Let stand for 10 minutes. Pour into crust; dot with butter., Roll out remaining pastry into a 10-in. circle. Cut pastry in half. Cut one half into two wedges. Using a 1-in. star cookie cutter, cut out stars from one wedge. Place cutout pastry wedge over filling. Discard cutout stars., Cut remaining pastry pieces into 1/2-in.-wide strips; position over filling to resemble a flag. Seal and flute edges. Sprinkle pastry with additional sugar. Cover edges with foil., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until pastry is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts :
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
APPLE "FLAG" TART
Steps:
- Make pastry dough:
- In a bowl stir together flour, sugar, salt, and cinnamon. With a pastry blender or fingertips blend in butter, blending until mixture resembles coarse meal. Add cold water to mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with. Scrape dough together and pat into an 8- by 6-inch rectangle. Chill dough, wrapped in plastic wrap, 30 minutes.
- Reserve 1 apple for making stars. Peel, quarter, and core remaining 4 apples and cut lengthwise into scant-1/4-inch slices.
- For stars, stand reserved apple on its stem end and starting from the outside, cut scant-1/4-inch vertical slices, rotating apple to cut more slices as you reach the core. With a 1 1/4-inch star-shaped cutter, cut out as many whole stars as possible from slices and then cut partial stars from scraps.
- In a food processor pulse fresh or frozen cranberries with 3/4 cup sugar until chopped fine.
- Preheat oven to 400°F.
- On a lightly floured surface roll dough into 1 17-by 14-inch rectangle and transfer to a large baking sheet. Hand-roll the edges 1 inch toward center to make a raised border and spread cranberry mixture inside. Arrange apple slices lengthwise, overlapping them, in close horizontal rows (apples will shrink slightly during baking) to resemble stripes on an American flag, leaving a space in the upper-left corner for stars. Arrange partial stars in corner and top with whole stars. Brush pastry edge with water and sprinkle remaining 1/4 cup sugar over entire tart.
- Bake tart 50 minutes, or until apples are tender and pastry is golden brown. Cool tart on baking sheet on a rack.
- Make glaze:
- In a small saucepan melt jellies over moderate heat, stirring frequently until smooth.
- Brush hot glaze over warm tart. Serve tart warm or at room temperature.
STAR-SPANGLED FRUIT TART
This crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your get-together. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 177mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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