Mixed Berry Tart Recipes

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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

NO-BAKE MIXED BERRY TART



No-Bake Mixed Berry Tart image

Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.

Provided by Jackie Alpers

Categories     dessert

Time 9h30m

Yield 8 to 10 servings

Number Of Ingredients 15

5.25 ounces dark chocolate, at least 78 percent cacao
2 cups graham cracker crumbs, preferably organic
1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup light coconut milk
3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed
1 to 2 tablespoons sugar
One 8-ounce package light cream cheese, softened
1 1/2 cups nonfat plain Greek yogurt
1 teaspoon pure vanilla extract
2 to 4 halved strawberries, preferably organic, with greens intact
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
1 tablespoon chopped hazelnuts

Steps:

  • For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
  • Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
  • For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
  • Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
  • For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
  • To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams

MIXED FRUIT TART



Mixed Fruit Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon kosher salt
1 large egg
1 tablespoon heavy cream
1 1/2 cups all-purpose flour
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
4 cups mixed berries, such as raspberries, blackberries and halved strawberries
1/2 cup apricot preserves

Steps:

  • For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
  • Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
  • For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
  • Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
  • Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
  • Serve the tart immediately, or refrigerate for up to 3 hours.

MINI MIXED BERRY TARTS



Mini Mixed Berry Tarts image

Mix things up for dessert with these Mini Mixed Berry Tarts. Our mini berry tarts incorporate sweet and juicy fresh berries on a tender tart crust.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 7

1-1/2 cups flour
1/2 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
2 Tbsp. plus 1 tsp. powdered sugar, divided
2 cups mixed fresh berries (blackberries, blueberries and raspberries)
2 Tbsp. water
3 Tbsp. (1/2 of 3-oz. pkg.) JELL-O Raspberry Flavor Gelatin

Steps:

  • Heat oven to 400ºF.
  • Process flour, butter and half the cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide into 8 equal pieces; shape each into a ball.
  • Roll out each piece of dough into 4-inch round between 2 sheets of waxed paper. Remove dough from waxed paper; place in single layer on parchment-covered baking sheets.
  • Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 20 sec.; whisk in 2 Tbsp. sugar until blended. Spread onto dough.
  • Toss fruit with water, then dry gelatin mix until evenly coated; spoon onto dough rounds to within 1 inch of edges. Fold edges of dough over fruit. (Dough will not completely cover fruit in centers.)
  • Bake 20 to 25 min. or until crusts are golden brown, and fruit is hot and bubbly. Cool 15 min.; sprinkle with remaining sugar.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 10 g, Protein 5 g

MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

MIXED BERRY CRUMBLE TART



Mixed Berry Crumble Tart image

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

1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup fresh raspberries
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1 teaspoon grated orange peel
1/3 cup butter, melted
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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

BERRY TART WITH NO ADDED SUGAR



Berry Tart with No Added Sugar image

My dad has to watch his sugar intake so for Father's Day I created a dessert that he could eat! Better than any store bought dessert with no added sugar.

Provided by SHORN

Categories     Fruit Tarts

Time 1h25m

Yield 8

Number Of Ingredients 11

1 ¼ cups all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into small cubes
5 tablespoons ice cold water, or as needed
1 (8 ounce) container mascarpone cheese
½ cup heavy cream
¼ cup creme fraiche
2 tablespoons sugar-free instant vanilla pudding mix, or more to taste
8 ounces sliced fresh strawberries
8 ounces fresh raspberries

Steps:

  • Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
  • Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
  • Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
  • Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 24.3 g, Cholesterol 96.1 mg, Fat 33.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 19.5 g, Sodium 148.8 mg, Sugar 5.7 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.

BERRY TART



Berry Tart image

A buttery, flaky homemade crust, vanilla bean custard filling, and juicy berries make this berry tart the ultimate summer dessert! It's a beautiful and delicious way to showcase all the best fruit this season has to offer!

Provided by Alyssa Rivers

Categories     Dessert

Time 6h18m

Number Of Ingredients 17

1 ½ Cup Flour
¼ Cup Granulated Sugar
¼ Teaspoon Salt
¼ Cup Unsalted Butter (Cold)
1 Egg Yolk
2-4 Tablespoons cold water (as needed)
2 Cups Whole Milk
1 Vanilla bean Pod (split down the center)
6 Tablespoons Granulated Sugar
1 Pinch Salt
2 ½ Tablespoons Cornstarch
5 Large Egg Yolks
3 Tablespoons Unsalted Butter
Fresh Strawberries
Fresh Raspberries
Fresh Blueberries
Apricot Jam For The Glaze

Steps:

  • In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
  • Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
  • Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
  • Once chilled, roll the dough out into a 1/8 inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
  • Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and lay a good-sized piece of parchment in the center of the crust. Add pie weights, uncooked beans, or uncooked rice to the center to weigh down the parchment.
  • Bake for 15 minutes, remove the parchment and weights from the crust and then bake for an additional 10 minutes, or until the edges are golden brown. Let cool completely.
  • Use the blunt side of a paring knife to remove the seeds from the vanilla pod.
  • Add the milk and vanilla beans to a medium saucepan. Heat over medium heat until the edges of the milk begin to bubble, but not boil.
  • While the milk heats, whisk together the sugar, salt, cornstarch, and egg yolks in a medium sized bowl. As soon as the milk starts simmering, remove it from the heat and slowly pour it into the egg yolk mixture while whisking constantly.
  • Add the mixture back into the saucepan and return to medium heat. Whisk constantly for 1-2 minutes until it starts to thicken. Lower the heat to low and continue to whisk for 3-4 minutes as the mixture continues to thicken and starts to bubble.
  • Remove from the heat and whisk in the butter until it is completely absorbed. Pour the custard into the cooled crust. Immediately cover the hot custard with plastic wrap, being sure the plastic wrap touches the entire surface to prevent a skin from forming.
  • Place in the fridge and cool for 4 hours, or overnight.
  • Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds. Mix again before using a pastry brush to brush the glaze across the top of the berries.
  • Serve Immediately.

Nutrition Facts : Calories 271 kcal, Carbohydrate 32 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 172 mg, Sodium 86 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

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

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY



Easy Mixed Berry And Chocolate Tart Recipe by Tasty image

Add a little indulgence into your quarantine with this quick and easy puff pastry tart. We use mostly frozen ingredients and a few pantry staples, but this simple dessert is not lacking in flavor!

Provided by Andrew Pollock

Categories     Bakery Goods

Time 55m

Yield 6 servings

Number Of Ingredients 8

¼ cup semi sweet chocolate
2 cups frozen mixed berry, thawed
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 sheet frozen puff pastry, thawed
2 tablespoons honey
1 tablespoon warm water
¼ cup powdered sugar, for dusting

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
  • In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
  • Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
  • In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
  • Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
  • Dust the tart with powdered sugar, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 359 calories, Carbohydrate 46 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 22 grams

TWO-BERRY TART



Two-Berry Tart image

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

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1/3 cup sugar
Pinch of kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1/4 cup ice water, plus more if needed
3 large egg yolks
1/4 teaspoon gelatin
1/2 cup sugar
3 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
2 cups whole milk
2 large eggs
Zest of 1/2 orange
1 vanilla bean, seeds scraped
1 tablespoon unsalted butter, cut into pieces
1/4 cup heavy cream, whipped to stiff peaks
1 pint fresh raspberries
1 pint fresh strawberries, cut as desired

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.

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MIXED BERRY TART RECIPE | EAT SMARTER USA
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The Mixed Berry Tart recipe out of our category Berry Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


MIXED BERRY TART | WILLIAMS SONOMA

From williams-sonoma.com
4.2/5 (5)
Total Time 55 mins
Servings 8


MIXED BERRY TART RECIPE | DRISCOLL'S
PRESS dough circles into eight 4 ½-inch tart pans with removable bottoms (or use one 10-inch tart pan). PRICK shells all over with a fork and CHILL 30 minutes. PREHEAT oven to 325°F. BAKE 22 – 25 minutes or until deep golden and dry in appearance. COOL shells inside pans on wire rack. REMOVE shells from pans.
From driscolls.com
4.9/5 (7)
Calories 273
Servings 8
Cholesterol 85.35 mg


MIXED BERRY TART | BAKERS ROYALE
Place all ingredients in a bowl and toss to combine. Remove chilled dough from refrigerator and let stand at room temperature for 10 minutes. Roll dough to an 1/8 inch thick. Place mixed berries in the center, making sure to leave a one inch edge of dough all the way around. Fold edge of dough towards the center.
From bakersroyale.com


EASY RUSTIC MIXED BERRY TART - MAMA NEEDS CAKE®
Preheat oven to 425°. Cut parchment paper to fit cookie sheet and roll out refrigerated pie crust. Starting in the center, sprinkle 1/4 cup granulated sugar. Spread sugar on pie crust and leave a 2 inch rim. Starting from the furthest from center, place berries in a circular motion until berries meet in the center.
From mamaneedscake.com


CREAM CHEESE MIXED BERRY TART WITH ICING SUGAR - CTV
Beat together the cream cheese, sugar, and vanilla extract until light and creamy. Spread cream cheese mixture evenly inside border. Put in oven and bake for 15-20 minutes, until border is golden and puffed up. Remove from oven, sprinkle berries over cream cheese, and dust with icing sugar. Learn the ways of the puff pastry in the video below!
From more.ctv.ca


MIXED BERRY CRUMBLE TART RECIPE - RECIPES.NET
2021-07-02 In a large bowl, gently toss berries with 2/3 cup of sugar and cornstarch. Spoon the berry mixture into the pie crust. In a small bowl, stir the flour, 1/3 cup of sugar, orange peel, and butter with a fork until crumbly. Sprinkle evenly over berries. Bake for 35 to 45 minutes or until the fruit bubbles in the center.
From recipes.net


MIXED BERRY POP TARTS RECIPE - TARTISTRY.COM DESSERTS
2021-06-21 Place a matching piece of dough over the top and secure it by pressing first with your fingers to seal and then using the tines of a fork to lock the two pieces of dough together. Repeat with remaining dough. Poke the pop tarts in the center with a fork several times to allow steam to escape during baking.
From tartistry.com


MIXED BERRY MINI TARTS FRUIT RECIPE - OREGON FRUIT PRODUCTS
Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit. For filling, in a medium bowl stir together berries, cornstarch and lemon juice.
From oregonfruit.com


VALERIE BERTINELLI'S MIXED BERRY TART RECIPE - TODAY
2020-08-13 Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries. 2. Combine the apricot preserves and a splash of water in a …
From today.com


MIXED BERRY PUFF PASTRY TARTS - VERONIKA'S KITCHEN
2020-04-24 Instructions. Preheat the oven to 400˚F, line a baking sheet with parchment paper, and set aside. In a mixing bowl, mix together frozen mixed berries, lemon juice, lemon zest, maple syrup, and cornstarch. Roll out the thawed dough and cut it in 4 rectangles. Place each piece on a baking sheet 2 inches apart.
From veronikaskitchen.com


NO BAKE MIXED BERRY CUSTARD TART. - HALF BAKED HARVEST
2018-07-06 To make the crust. In a small bowl, combine the cracker crumbs, butter, and honey and mix until combined. Dump the mixture out into the prepared pan and use your hands to press the crumbs into a rough (8x12 inch) rectangle, about 1/4 inch thick. Transfer to the freezer to chill. 3. To make the custard.
From halfbakedharvest.com


10 BEST FROZEN BERRY TART RECIPES | YUMMLY
2022-06-29 mixed berries, flour, water, almond powder, berry, lemon zest and 12 more Rustic Berry Tart Cooking on the Front Burner cornstarch, egg, pie crust, sugar, sugar, berries
From yummly.com


HOMEMADE POP TARTS WITH MIXED BERRY FILLING | DRISCOLL'S
PREHEAT oven to 375°F. REMOVE 1 tray of small dough rectangles from freezer. BRUSH surface of dough rectangles with egg wash. RESERVE and SET ASIDE 1 ½ tablespoons berry mixture for use in icing. SCOOP about 1 heaping tablespoon berry mixture onto center of each dough rectangle and LEAVE a 1/2-inch border around edges.
From driscolls.com


MIXED BERRY MINI TARTS - A CLASSIC TWIST
2020-09-16 Gently mix to combine. Preheat oven to 400 degrees F. When the dough is chilled, roll out onto a lightly floured surface into a 10-inch circle. Use a 4-inch round cutter to cut out 6 rounds. Transfer rounds to a Nonstick 6-Cavity Mini Pie Pan and fit well by pressing down gently. Fill each mini tart 3/4 of the way with the berry mixture, about ...
From aclassictwist.com


BERRY TART | BETTER COOKING RECIPES
2022-05-21 Chill: Place in the fridge and cool for 4 hours, or overnight. Add Berries and Apricot Glaze: Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds.
From globalcookingrecipes.com


MIXED BERRY TART - THE BITTER SIDE OF SWEET
2018-07-02 Preheat oven to 400°F. Line baking sheet with parchment paper. Roll out puff pastry into a rectangle. Place on baking sheet. Cut a line around the edge of puff pastry, 1/2-inch from the edge to make a border. Arrange strawberries on top of puff pastry. Add blueberries and raspberries. Bake for 12-15 minutes or until golden brown.
From thebittersideofsweet.com


MIXED BERRY TART - NINJA TEST KITCHEN
Place berries in a mixing bowl and mash gently with a fork. Add remaining filling ingredients to the bowl and mix to combine; set aside. Step 5. Remove dough from refrigerator. Lightly flour a clean work surface, then roll dough into a 12-inch wide round. …
From ninjatestkitchen.com


MIXED BERRY TART RECIPE | THE RECIPE CRITIC - LOW CALORIE IDEAS
2022-05-26 Mixed Berry Tart Recipe. As the weather has been heating up, I’ve been gravitating towards bright and fruity desserts. I’ve posted a few fruit tart recipes on the blog so far (this apple tart is one of my all-time favorite desserts!) but there’s something about this mixed berry tart that I just can’t get enough of! The golden, flaky crust, melt-in-your-mouth vanilla …
From lowcalorieideas.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


MIXED BERRY TARTS RECIPE | THEHUB FROM WALMART CANADA
2021-10-19 2. Gently stir thawed berries, 1/2 cup sugar, corn starch, lemon zest, lemon juice and 1 pinch salt in a medium bowl until combined. Divide berry mixture among tart shells. Place shells on prepared sheet. 3. Bake until shells are golden and fruit is bubbly, about 20 minutes. Transfer to a rack to cool completely. 4.
From ideas.walmart.ca


23 BERRY RECIPES TO MAKE THE MOST OF SUMMER
2 days ago The recipe's star, fresh blueberries, are gently stirred in before the dough is rolled out and cut into triangles. After 15 minutes in a 400-degree oven, the scones emerge tender, steaming, and ...
From tastingtable.com


GUSTO TV - MIXED BERRY TART
Preheat oven to 425 F (230 C). On a work surface lightly dusted with flour, unroll puff pastry. Cut in half and discard one half (or reserve for another use). Using a knife, score a border roughly an inch from the edge of the puff pastry. Use a fork to prick all over the puff pastry inside the border.
From gustotv.com


MIXED BERRY LATTICE PIE WITH HOMEMADE SHORTCRUST PASTRY
2015-01-23 Pre-heat the oven to 180°c. When the pastry has chilled, remove from the fridge. Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case. Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.
From simply-delicious-food.com


HOMEMADE MIXED BERRY POP TARTS RECIPE | GIRL VS DOUGH
2022-04-08 Step One: Make the pastry crust. Mix the ingredients together in a food processor, then divide the dough in half, wrap in plastic wrap, and chill in the fridge for a couple hours. At this point, you can make the dough up to 3 days ahead of time! Step Two: Make the berry filling.
From girlversusdough.com


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