Mixed Berry Torte Recipes

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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

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.

MIXED BERRY TORTE



Mixed Berry Torte image

Categories     Cake     Berry     Citrus     Dairy     Dessert     Freeze/Chill     Low Fat     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

2 3-ounce packages soft ladyfingers, split
6 tablespoons raspberry liqueur or juice
1 pint lemon sorbet, softened
1 pint lime sorbet, softened
1 pint mixed berry nonfat frozen yogurt, softened
2 1/2-pint basket raspberries
1 1-pint basket blueberries
1 1/2-pint basket boysenberries or blackberries
Fresh mint sprigs

Steps:

  • Trim ladyfingers to fit sides and bottom of 9-inch springform pan. Brush cut sides of ladyfingers with half of liqueur. Fit ladyfingers in bottom and up sides of pan. Layer lemon sorbet, lime sorbet, and frozen yogurt in pan. Smooth top and freeze 4 hours or overnight.
  • Place all berries in large bowl. Add remaining liqueur and toss to coat. Pile berries on top of torte. Release and remove pan sides. Transfer to platter. Garnish with mint and serve.

MIXED BERRY COMPOTE



Mixed Berry Compote image

Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

Categories     Sauce     Berry     Dessert     Kid-Friendly     Quick & Easy     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 4

3 tablespoons unsalted butter
1/4 cup packed light brown sugar
2 tablespoons fresh lemon juice
3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Steps:

  • Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
  • Serve warm or at room temperature.

JOHN'S MIXED-BERRY TURNOVERS



John's Mixed-Berry Turnovers image

Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you can forget fussing with a fork to enjoy them.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Yield Makes 12

Number Of Ingredients 10

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
4 to 8 tablespoons ice water
2 cups mixed berries (fresh or frozen), such as blackberries (halved if large), blueberries, raspberries, and strawberries (quartered)
1/2 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
4 teaspoons fresh lemon juice
2 large eggs, beaten with 1 tablespoon water, for egg wash

Steps:

  • Prepare dough: In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
  • Divide dough into two equal portions; form each into a square 3/4 inch thick. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour and up to 3 days.
  • Prepare filling: In a medium bowl, toss together berries, sugar, cornstarch, and lemon juice; set aside.
  • Preheat oven to 425 degrees. On a lightly floured work surface, roll out each square of dough to an 8-by-12-inch rectangle; cut each into six 4-inch squares (you should have 12 squares total). Dividing evenly, spoon filling onto center of each square. Brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). Crimp edges.
  • Transfer turnovers to a parchment-paper-lined baking sheet. Brush tops with remaining egg wash; sprinkle with sugar. With scissors, snip centers to create a steam vent. Bake until golden brown and crisp, 20 to 25 minutes, rotating sheet halfway through. Serve warm or at room temperature.

Nutrition Facts : Calories 290 g, Fat 16 g, Fiber 1 g, Protein 4 g

EASY TRIPLE BERRY CAKE



Easy Triple Berry Cake image

This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 1 teaspoon sugar
1/3 cup butter, melted
1/3 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
1 1/2 cups fresh mixed berries, such as blueberries, raspberries and coarsely chopped strawberries
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g

BERRIES & CREAM TORTE



Berries & Cream Torte image

It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING:
1/2 cup sugar
4-1/2 teaspoons confectioners' sugar
4-1/2 teaspoons cornstarch
3 cups heavy whipping cream
4 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.

BERRY CREAM TORTE



Berry Cream Torte image

Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers Betty Crocker™ Whipped fluffy white frosting
1 container (8 oz) frozen whipped topping, thawed
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup seedless strawberry jam
1 tablespoon orange juice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
  • In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
  • In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 2 1/2 g

MIXED BERRY FRENCH TOAST CASSEROLE



Mixed Berry French Toast Casserole image

This mixed berry French toast can be made the night before and put into the oven to bake in the morning. Our family always eats this on Christmas morning, but it doesn't need to be saved for a special occasion! Yum! Serve hot with maple syrup and/or dusted with powdered sugar.

Provided by PlankMomma

Categories     100+ Everyday Cooking Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

1 loaf French bread, cut into 1-inch cubes
6 large eggs
2 ½ cups milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (8 ounce) package cream cheese, cut into 1/4-inch cubes
1 (12 ounce) package mixed frozen berries

Steps:

  • Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
  • Refrigerate bread mixture for 4 hours, to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
  • Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 374.1 calories, Carbohydrate 42 g, Cholesterol 176.4 mg, Fat 16.2 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 8.6 g, Sodium 535.6 mg, Sugar 8.8 g

HIDDEN BERRY CREAM CHEESE TORTE



Hidden Berry Cream Cheese Torte image

Make and share this Hidden Berry Cream Cheese Torte recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup unsalted butter, cut into small pieces and chilled (12 tablespoons)
2 large egg yolks
1 teaspoon pure vanilla extract
1/3 cup thick jam or 1/3 cup cherry jam
9 ounces cream cheese, at room temperature
8 ounces cottage cheese, at room temperature
3/4 cup sugar
1/4 teaspoon salt
ground cinnamon, a pinch
freshly grated nutmeg, a pinch
2 large eggs, at room temperature
powdered sugar, for dusting

Steps:

  • Get ready: butter a 9-inch springform pan, dust the inside with flour and tap out the excess; place on a baking sheet lined with parchment paper or a silicone mat.
  • Make the crust: add flour, sugar, and salt in a food processor; pulse just to blend.
  • Toss in the pieces of butter and pulse until the mixture resembles coarse meal.
  • In a small bowl, stir the egg yolk and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds-restrain yourself, and don't allow the dough to form a ball.
  • Turn the dough out onto a work surface; if you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate for about 20 minutes before rolling.
  • Or simply press the dough into the pan; the dough should come about 1 ½ inches up the sides of the springform; refrigerate for at least 30 minutes.
  • Center oven rack; preheat oven to 375°.
  • Fit a piece of buttered foil against the crust, covering it completely; fill the crust lightly with rice, dried beans, or pie weights and slide the sheet into the oven; bake crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so-your don't want the crust to get too brown; transfer to a rack to cool while you make the filling.
  • Lower oven temperature to 350°.
  • Make the filling: stir the jam and spread it over the bottom of the crust-it is ok to do this while the crust is still warm.
  • Add the cream cheese and cottage cheese into the food processor; process, scraping down the sides of the bowl a few times, for 2 minutes, until you have a smooth satiny mix.
  • Add in the sugar, salt, and spices; process for another 30 seconds.
  • With the machine running, add the eggs and process, scraping down the bowl as needed, for a final minute.
  • Pour filling over the jam.
  • Bake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly.
  • Gently transfer the springform pan to a cooling rack and let the torte cool to room temperature, during which time the filling will colapse into a thin, elegant layer.
  • Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform.
  • If the sides of the crust extend above the filling and you don't like this look, very gently saw off the excess crust using a serrated knife.
  • Chill the torte slightly or thoroughly before serving and, if you like, dust the top with powdered sugar.

Nutrition Facts : Calories 582.3, Fat 32.1, SaturatedFat 18.5, Cholesterol 178.7, Sodium 386.3, Carbohydrate 63.9, Fiber 0.9, Sugar 39.7, Protein 10.6

BERRY BLITZ TORTE



Berry Blitz Torte image

Blitz means "lightning" in German, referring to the lightning-quick way this old-fashioned cake comes together, at least compared with the more ornately frosted tortes popular a century ago. Buttery, nutmeg-scented batter is swirled with meringue and sprinkled with pecans before baking. The meringue, which browns on top but stays soft inside, takes the place of icing while the nuts add flavor and crunch. A whipped cream and berry filling makes the whole thing incredibly soft and rich. You can bake the cake layers up to 12 hours ahead, but it's best to fill them with cream and berries within 3 hours of serving so they don't get soggy. This recipe is adapted from my friend's mother, Patricia O'Neal, who got it from her mother, Genevieve Lehmont.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 18

1/2 cup/115 grams unsalted butter (1 stick), softened, plus more for greasing the pans
1/2 cup plus 2 tablespoons/80 grams cake flour, plus more for dusting the pans
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup/100 grams granulated sugar
4 egg yolks, at room temperature
1/4 cup/60 milliliters whole milk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of fine sea salt
6 tablespoons/75 grams granulated sugar
1 cup/120 grams chopped pecans
1 1/2 cups/360 milliliters heavy cream
1 to 3 tablespoons confectioners' sugar, to taste
1 1/2 teaspoons vanilla extract
2 pints/490 grams fresh raspberries or other berries

Steps:

  • Heat oven to 350 degrees. Grease two round 8-inch cake pans and line the bottoms with parchment paper. Grease the paper, then lightly flour the pans.
  • In a small mixing bowl, whisk together cake flour, baking powder and salt.
  • Using an electric mixer fitted with the paddle attachment or electric beaters, beat 1/2 cup softened butter and sugar until fluffy and creamy, 2 to 3 minutes. Add egg yolks one at a time, beating, until well combined. Add half the cake flour mixture, then half the milk to the butter mixture, beating until smooth. Repeat with remaining flour mixture and milk, then beat in vanilla and nutmeg. Scrape batter evenly into prepared pans and smooth the tops.
  • To make meringue topping, whip egg whites with cream of tartar and salt in an electric mixer until cloudlike and very foamy. Continue whipping while adding sugar 1 tablespoon at a time. Whip until meringue is smooth and glossy, and stiff peaks form.
  • Cover cake batter with meringue, dividing it evenly between pans. Swirl the tops, and sprinkle with pecans. Bake until meringue is golden brown and a toothpick inserted in the center all the way down to the cake emerges clean, about 25 minutes. Remove from oven and transfer pan to a wire rack. Cool for 30 minutes; turn cake out of pan and place on rack right-side up. Let cakes cool completely.
  • To assemble, whip the cream with as much of the sugar as you like, and vanilla. Place one cake layer on a serving plate with the meringue side down. Spoon whipped cream on top, then cover with berries. Place second cake layer on top of whipped cream with meringue side up. Serve cake as soon as possible after filling, preferably within 3 hours, and use a serrated knife to cut.

EASY BERRY 'TORTE'



Easy Berry 'Torte' image

Try your hand at an Easy Berry 'Torte.' Combine crushed gingersnaps and vanilla wafers with chopped pecans and melted butter to make a scrumptious crust for this Easy Berry 'Torte.'

Provided by My Food and Family

Categories     Recipes

Time 4h45m

Yield 8 servings

Number Of Ingredients 9

15 gingersnaps, finely crushed
25 vanilla wafers, finely crushed
1/2 cup chopped pecans
1/3 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. vanilla
2 cups blueberries
2 cups raspberries

Steps:

  • Heat oven to 375ºF.
  • Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
  • Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

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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


LATE SUMMER BERRY TORTE | KING ARTHUR BAKING
2009-09-21 Preheat your oven to 350°F. Put the below in a bowl: 8 tablespoons (113g) unsalted butter, at room temperature. 3/4 cup (149g) sugar. 1 teaspoon baking powder. 1/2 teaspoon salt. Mix till thoroughly combined, then add 2 large eggs. Add 1 teaspoon vanilla.
From kingarthurbaking.com


10 BEST FRESH MIXED BERRY DESSERT RECIPES | YUMMLY
2022-05-31 instant pudding mix, cool whip, mixed berries, skim milk, white chocolate chips and 1 more Sparkling Wine and Berry Dessert Eat Smarter strawberry, sugar, raspberry syrup, champagne, lemon juice, violet
From yummly.com


EASY BERRY "TORTE" RECIPE | MYRECIPES
Step 1. HEAT oven to 375° F. Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely. BEAT cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
From myrecipes.com


MIXED BERRY TART - TASTE LOVE AND NOURISH
2015-05-14 Instructions. In a medium bowl, combine the almond meal/flour, salt, cinnamon and the coconut oil. Using your hands (or a pastry blender) work the coconut oil into the almond meal/flour until it is distributed throughout. Add the maple syrup and vanilla extract. Using a spoon or spatula, mix until blended well.
From tasteloveandnourish.com


MIXED BERRY PUFF PASTRY TART - DELICIOUS LITTLE BITES
2019-03-06 Place the berries in a colander and rinse well, then transfer to a medium size bowl. Add the brown sugar, cinnamon, and corn starch and mix gently to combine. Spoon the berry mixture onto the puff pastry, leaving about a 1 1/2-inch bordered of pastry uncovered. Fold the edges of the puff pastry over the berries some, tucking the corners under.
From deliciouslittlebites.com


EASY MIXED BERRY TART RECIPE - SHE SAVED
2022-01-07 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.
From shesaved.com


FAST AND EASY BROWNIE BERRY TORTE WITH VANILLA CUSTARD FILLING
2022-01-29 Bake at 325 degrees F for about 20 minutes. Let cool completely. To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes. Using a whisk attachment, beat the heavy whipping cream until stiff peaks form.
From cakebycourtney.com


MIXED BERRY TARTLETS - BETTER HOMES & GARDENS
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. Advertisement. Step 2. For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries …
From bhg.com


MIXED BERRY MINI TARTS - A CLASSIC TWIST
2020-09-16 In a medium bowl, toss berries, vanilla extract, and lemon juice. Add in sugar and flour. 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 ...
From aclassictwist.com


MIXED BERRY TART | BLUE JEAN CHEF - MEREDITH LAURENCE
1 cup blackberries. 1 teaspoon sugar. 1/3 cup apricot jam. Instructions. Pre-heat the oven to 425°F degrees. Roll the puff pastry out into a 10-inch x14-inch rectangle that will fit on your baking sheet. Use a paring knife to score the pastry one-inch from each edge of the rectangle. Be careful not to cut all the way through the pastry.
From bluejeanchef.com


RUSTIC MIXED BERRY TART RECIPE - ADD A PINCH
Preheat the oven to 425º F. Stir together the strawberries, blueberries, blackberries, and honey. Remove the pie dough from the refrigerator and spoon the berries into the center of the prepared pie dough. Turn the edges up from the sides and onto the berries.
From addapinch.com


TRIPLE BERRY CAKE - COOKED BY JULIE
2016-06-19 Preheat oven to 350 degrees. In a medium-sized bowl, whisk the all-purpose flour, baking powder, salt, and set aside. In a large bowl beat the butter and sugar until nice and fluffy. . Add the vanilla extract and eggs to the sugar mixture and mix until well incorporated.
From cookedbyjulie.com


BERRY SAUCE - ONCE UPON A CHEF
Instructions. Combine all of the berries in a large bowl and stir gently to combine. Spoon about ⅔ of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. Add the lemon juice and sugar to the berries in the sauce pan.
From onceuponachef.com


MIXED BERRY VEGAN FRUIT TART | MY DARLING VEGAN
2018-04-16 Step One: Make the Sugar Cookie Crust. To make the crust, beat the vegan butter in a stand-up mixer until light and fluffy (3-5 minutes), scraping the sides as needed. Add powdered sugar and beat again for another 2-3 minutes until well blended. Scrape down the sides and add flour and lemon zest.
From mydarlingvegan.com


HOMEMADE BERRY TURNOVERS - SALLY'S BAKING ADDICTION
2021-07-01 Makes 3/4 cup of filling. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial below.
From sallysbakingaddiction.com


BEST BLUEBERRY TORTE - AIMEE MARS
2020-08-20 Bake: Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the outer layer is golden brown. Cream the butter and sugar. Add the remaining ingredients, with the eggs being added one at a time. Mix in the flour. Place into pan and top with blueberries and cinnamon sugar mixture.
From aimeemars.com


BERRY CURD TART WITH A DEEP DISH ALMOND CRUST - ADVENTURES IN …
2020-07-20 Almond Crust. In a large bowl, mix together the flour, almond meal, sugar, cinnamon, and salt until combined. Grate the butter in the large hole of the grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every 30 seconds. Pinch the mixture together with your fingertips until it resembles the texture of damp sand.
From adventuresincooking.com


BERRY CHANTILLY CAKE - DINNER AT THE ZOO
2018-02-20 Instructions. Preheat oven to 350º F. Coat 2 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds. Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and …
From dinneratthezoo.com


10 BEST MIXED BERRY CAKE RECIPES | YUMMLY
2022-06-03 salt, sugar, milk, eggs, raspberries, flour, butter, baking powder and 4 more
From yummly.com


VANILLA AND BERRY TORTE STACK RECIPE | EAT SMARTER USA
The Vanilla and Berry Torte Stack recipe out of our category Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


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