Quick Classic Berry Tart Recipes

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THE QUICKEST BERRY TART



The quickest berry tart image

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

Provided by Jamie Oliver

Categories     Desserts     Jamie Does...     Fruit     Puddings & desserts

Time 45m

Yield 12

Number Of Ingredients 12

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

Steps:

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

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

FABULOUS THREE-BERRY TART



Fabulous Three-Berry Tart image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 13

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

Steps:

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

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

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

QUICK CLASSIC BERRY TART



Quick Classic Berry Tart image

Provided by Dorie Greenspan

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 4

About 1 1/2 cups pastry cream (recipe above)
1 fully baked 9-inch tart crust, homemade or store-bought
2 pints fresh raspberries, blueberries, strawberries or an assortment
1/3 cup red currant jelly

Steps:

  • Beat pastry cream with a whisk until it is smooth. Fill crust with enough cream to come almost to edge of rim, and smooth top. Arrange berries in concentric circles over top of tart. If you are using strawberries, cut them in half from top to bottom.
  • Bring jelly and 1 tablespoon water to a boil in a microwave oven or over heat. Working with a pastry feather or brush, dab each berry with a spot of jelly. If you would like, you can glaze entire surface of tart, including pastry cream that peeks through berries, although you may need more glaze.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 9 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 139 milligrams, Sugar 12 grams

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

BERRY TARTS



Berry Tarts image

These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 32 tarts.

Number Of Ingredients 15

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon salt
2/3 cup cold butter
2 large eggs
1 tablespoon ice water
1 teaspoon lemon juice
FILLING:
2 cups wild blueberries or mossberries
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon grated lemon zest
1-1/2 cups sour cream
1 large egg yolk

Steps:

  • In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.

Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

EASY BERRY TARTS



Easy Berry Tarts image

Make and share this Easy Berry Tarts recipe from Food.com.

Provided by MizzNezz

Categories     Pie

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

8 ounces berry yogurt (your favorite)
2 cups whipped topping
6 graham cracker tart shells
fresh berries (, your favorite)

Steps:

  • Mix yogurt and whipped topping.
  • Mix well.
  • Spoon into tart shells.
  • Cover and freeze for 20 minutes.
  • Garnish with fresh berries.

ELEGANT FRESH BERRY TART



Elegant Fresh Berry Tart image

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

1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon grated orange zest
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon lemon juice
SYRUP:
2 tablespoons water
1-1/2 teaspoons sugar
1-1/2 teaspoons red raspberry or strawberry preserves
1/8 teaspoon lemon juice
TOPPING:
3/4 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 cup fresh blueberries
2 medium kiwifruit, peeled and sliced

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.

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From aclassictwist.com


RUSTIC BERRY TART - COOKING ON THE FRONT BURNER
2020-05-22 Instructions. Preheat oven to 450°. Follow directions on pie crust box and bring to room temperature (~30 minutes) Place crust on cookie sheet lined with parchment paper. In a large bowl combine the cornstarch and 2 tablespoons sugar; add berries and gently toss. Place berries on crust leaving 2" around edges.
From cookingonthefrontburners.com


BERRY TART RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray. Advertisement. Step 2. Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into …
From recipeschoice.com


SUMMER BERRY TART WITH SHORTBREAD CRUST - FEASTING AT HOME
2016-05-05 Instructions. Preheat oven to 350F. To make the crust, place butter, sugar and salt in a stand mixer, and with paddle attachment, whip on medium speed until light and fluffy, scraping down sides if necessary, about 3 minutes. Add flour, and beat on low speed for 30- 45 seconds or until it resembles course sand.
From feastingathome.com


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