FRESH BERRY TART
Turn fresh berries and a lovely pastry cream into a sweet, beautiful dessert with this Fresh Berry Tart.
Provided by Jennifer McHenry
Categories pies & tarts
Time 5h5m
Number Of Ingredients 16
Steps:
- Place the butter and sugar in a food processor. Pulse about 15 times until sugar disappears. Add the flour and salt and pulse again about 15 times until the butter is no larger than small peas.
- Stir together the egg yolk and cream. Add to the food processor and pulse about 8 times, just until incorporated. The dough should be in crumbly pieces. Transfer the dough to a platic bag and press from the outside just until it holds together.
- Transfer the dough to a large piece of plastic wrap. Using the plastic wrap, knead the dough a few times until it becomes one smooth piece. Flatten into a 6-inch disc. Wrap well and refrigerate for 30 minutes or freeze for 10 minutes until firm enough to put into the tart pan.
- Roll the dough between lightly floured sheets of plastic wrap into an 1/8-inch-thick circle. Work quickly so that dough does not soften. If it becomes too soft, place it (in the plastic wrap) on a baking sheet and refrigerate or freeze until firm.
- Remove the top sheet of plastic wrap. For a 9 & 1/2- by 1-inch tart pan, cut the dough to an 11-inch circle. Lift the dough using the plastic wrap. Invert the dough and drape it evenly into the tart pan. Remove the plastic wrap and press dough into the sides of the pan. The dough should come about 1/8 inch above the rim of the pan because it will fall during baking.
- Bake at 425°F for 5 minutes. When the dough starts to puff, prick it lightly with a fork. Then bake at 375°F for 10-15 minutes. (The baked crust will keep at room temperature in an airtight container for up to 2 days.)
- Whisk together the eggs and cornstarch. Gradually add 1/4 cup half-and-half. Whisk until smooth and the cornstarch is dissolved.
- Place the sugar in a medium heavy nonreactive saucepan. Stir in the remaining 1 & 3/4 cups of half-and-half and salt. Bring the mixture to a boil over medium heat, stirring occasionally. Whisk 2 tablespoons of hot mixture into egg mixture. Pass the egg mixture through a strainer into a small bowl.
- Bring the half-and-half mixture to a boil again. Quickly add the egg mixture and whisk rapidly for 20-30 seconds. The mixture should become very thick.
- Remove from heat and whisk in the butter and vanilla extract. Immediately pour into a bowl and place a piece of greased plastic wrap down into the bowl directly over cream to prevent a skin from forming.
- Cool to room temperature (about an hour). Then refrigerate until cold. May be refrigerated up to 3 days or frozen up to 1 month.
- Whip the desired amount of heavy cream. Fold into the pastry cream. (For this recipe, I used roughly equal amounts of pastry cream and whipped cream.)
- If using preserves with whole fruit or seeds, microwave until liquid and bubbling, stirring once or twice. Strain. This should yield about 3 tablespoons. Brush onto the bottom and sides of cooled crust.
- Spread the pastry cream evenly into the crust. Place fresh berries on top. Refrigerate 1-3 hours before serving.
Nutrition Facts : Calories 442 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 21 grams fat, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 100 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
10 MINUTE FRUIT TART
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.
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.
FRESH FRUIT TART
Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
- In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
- Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
- In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
- Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 52 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 32 g, TransFat 0 g
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.
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
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
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
BLUEBERRY AND VANILLA CUSTARD TART
This tart may take a bit of time to assemble, but it's worth the effort! With a rich vanilla custard sitting atop a cinnamon-y shortbread crust and finished off with a fresh blueberry topping, it's sure to wow! This is also fantastic with a simple shortbread crust, so feel free to omit the cinnamon and cream of tartar from the crust, if desired. Make sure to allow for plenty of time for cooling!
Provided by Kim
Categories Fruit Tarts
Time 5h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
- Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
- Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
- While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
- Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
- While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
- When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 33.4 g, Cholesterol 143.2 mg, Fat 22.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 13.4 g, Sodium 108.1 mg, Sugar 18.6 g
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