RUSTIC BERRY TART
This Rustic Berry Tart is easier to make than a pie and looks and tastes amazing!
Provided by Countryside Cravings
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- To make the crust combine the flour and salt in a medium sized bowl. Cut in the butter until you have coarse crumbs. Don't cut in too fine. Add in 4 tablespoons of water and mix (if it seems too dry add in the last tablespoon of water) Mix with a fork until large clumps start to form. Then with your hands form into a disk. Wrap tightly in plastic wrap and place in the freezer.
- For the filling combine the flour, brown sugar and zest in a large bowl. Add in your berries and gently toss to coat. Set aside.
- For the topping in a small bowl combine the ingredients and cut in the butter until you have fine crumbs. Set aside.
- Remove your pastry from the freezer and unwrap. Place on a well floured work surface and roll the dough out to a 15 inch circle. Lightly dust the top of the dough with flour and fold dough in half then half again and place the dough onto a well greased baking sheet or line it with parchment paper. Unfold your dough and spoon the berry filling onto the middle of the dough circle and fold the remaining dough up onto the filling. Sprinkle with reserved topping.
- Bake for 30-35 minutes or until the crust is golden brown. Let cool 10-15 minutes before serving.
Nutrition Facts : Calories 396 kcal, Carbohydrate 62 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 353 mg, Fiber 4 g, Sugar 33 g, ServingSize 1 serving
RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
- Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
- Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
- Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
- In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
- Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
- When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
- With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.
RUSTIC THREE-BERRY TART
Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.
Provided by Ronne Day
Categories Dessert
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Add the butter and mix, on low, until the mixture looks sandy and there are no pieces of butter larger than a pea, about 2 minutes. The flour should hold together when you clump it with your fingers. Scrape down the sides and bottom with a spatula, if needed. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
- In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).
- Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
- Position a rack in the center of the oven and heat the oven to 350°. Line a heavy-duty rimmed baking sheet with parchment.
- Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it's pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a 13- to 14-inch round. It's all right if the edges are a little ragged. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.
- In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it's more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed.
- Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.
- Brush the dough evenly with the egg and sprinkle the sanding sugar directly on the dough and fruit.
- Bake until the dough is completely golden brown, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.
- When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.
Nutrition Facts : ServingSize 8, Calories 310 kcal, Fat 150 kcal, SaturatedFat 10 g, TransFat 17 g, Carbohydrate 35 g, Fiber 4 g, Protein 4 g, Cholesterol 75 mg, Sodium 170 mg, UnsaturatedFat 5.5 g
BLUEBERRY-BLACKBERRY RUSTIC TART
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.
RUSTIC BERRY-CREAM TART
Wow the crowd with our colorful Rustic Berry-Cream Tart. This Rustic Berry-Cream Tart is topped with mixed berries and a white chocolate drizzle.
Provided by My Food and Family
Categories Home
Time 3h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.1273 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RUSTIC RASPBERRY TART
Steps:
- Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
- Filling: Preheat the oven to 400 degrees F.
- In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
- Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
- Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
- Mix egg and milk. Brush dough with mixture.
- Bake approximately 35 to 40 minutes, or until crust is golden brown.
- Let cool and dust with powdered sugar.
- Serve warm or at room temperature.
RUSTIC FALL FRUIT TART
This rustic tart is full of apples, fresh cranberries, walnuts, and spices, and is baked in a cream cheese pastry.
Provided by Carrie C.
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
- Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
- Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
- Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 49.5 g, Cholesterol 69.7 mg, Fat 20.8 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11 g, Sodium 137 mg, Sugar 20 g
MIXED BERRY TART
This berry tart is light and fresh! Refrigerate any leftovers.
Provided by janet
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
- Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
- Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
- Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
- Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g
RUSTIC CHOCOLATE RASPBERRY TART
Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
More about "rustic berry cream tart recipes"
BERRY CREAM TART | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (4)Total Time 3 hrsServings 1Calories 288 per serving
- To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth.
- In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth.
- Pour the hot milk/egg mixture back into the saucepan, return to the heat, and bring to a boil, whisking continually. The mixture will thicken quickly and whisking vigorously will keep it from getting lumpy.
- Once you see the filling come to a boil across its entire surface, cook for another minute, then remove from the heat. Stir in the butter and extract.
RUSTIC MIXED BERRY TART RECIPE - ADD A PINCH
From addapinch.com
SIMPLE RUSTIC BLUEBERRY TART RECIPE IN 20 MINUTES!
From nelliebellie.com
RUSTIC BLUEBERRY FRUIT TART - GROWING UP GABEL
From growingupgabel.com
RUSTIC BLACKBERRY TARTLETS | RICARDO
From ricardocuisine.com
RUSTIC STRAWBERRY TART WITH STRAWBERRY CREAM RECIPE
From pillsbury.com
RUSTIC BERRY TART | RICARDO
From ricardocuisine.com
4/5 (4)Calories 305 per servingCategory Desserts
- In a food processor, combine the flour, salt and brown sugar. Add the butter and shortening and pulse until the mixture forms pea-sized pieces. Add 1/4 cup of the ice water and continue pulsing until the dough just begins to hold together. Add a little more water if needed. With your hands, shape into a disc. Cover with plastic wrap and refrigerate for 1 hour.
- Arrange the strawberries and blueberries over the dough. Drizzle with the honey and sprinkle with the sugar. Fold the edges of the dough over the fruit to form a 1-inch (2.5 cm) edge. Place the baking sheet on the grill and cook for about 18 minutes, or until the pastry is cooked through. Monitor the cooking and reduce the temperature if needed
BLUEBERRY GALETTES RECIPE WITH LEMON CREAM - MON PETIT FOUR®
From monpetitfour.com
RUSTIC BERRY TART WITH VANILLA CUSTARD | RECIPE | TART RECIPES, BERRY ...
From pinterest.ca
APPLE AND BERRY RUSTIC TART | ENCHARTED COOK
From enchartedcook.com
RUSTIC BERRY CROSTATA RECIPE | MYRECIPES
From myrecipes.com
RUSTIC BLUEBERRY TART RECIPE - COOKING TO ENTERTAIN
From cookingtoentertain.com
SIMPLE RUSTIC BLUEBERRY TART RECIPE — EATWELL101
From eatwell101.com
RUSTIC FRUIT & BERRY TARTS | COOKING WITH CHRIS SMIT
From cookingwithchrissmit.com
RUSTIC BERRY TART — FOODIE IN NEW YORK
From blog.foodieinnewyork.com
EASY RUSTIC MIXED BERRY TART - MAMA NEEDS CAKE
From mamaneedscake.com
RUSTIC BERRY TART - BREAD BOOZE BACON
From breadboozebacon.com
10 BEST FROZEN BERRY TART RECIPES | YUMMLY
From yummly.com
RUSTIC BLUEBERRY LEMON TART - SIMPLY STACIE
From simplystacie.net
RUSTIC BERRY TART | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
RUSTIC MIXED BERRY TART: RECIPE - FINDING OUR WAY NOW
From findingourwaynow.com
SIMPLE RUSTIC BERRY TART - RED BLOSSOM RECIPES - STRAWBERRIES ...
From redblossom.com
RUSTIC BERRY TART - RECIPES LIST
From recipes-list.com
RUSTIC BLACKBERRY TART - EVERGREEN KITCHEN
From evergreenkitchen.ca
RUSTIC BERRY-CREAM TART RECIPE LIST - SALEWHALE.CA
From salewhale.ca
RUSTIC BERRY-CREAM TART RECIPE LIST - SALEWHALE.CA
From salewhale.ca
RUSTIC FRUIT TARTS - KING ARTHUR BAKING
From kingarthurbaking.com
TRIPLE BERRY RUSTIC TART » …
From justgetoffyourbuttandbake.com
RUSTIC FRUIT TART RECIPE: CREATE YOUR OWN - FINECOOKING
From finecooking.com
RUSTIC BERRY TART - COMPLETERECIPES.COM
From completerecipes.com
BLUEBERRY COBBLER - ONCE UPON A CHEF
From onceuponachef.com
EASY RUSTIC BLUEBERRY TART RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RUSTIC BERRY MERINGUE TART - EVERYDAY MUMS
From everydaymumskitchen.com
RUSTIC BLUEBERRY TART - SUGAR DISH ME
From sugardishme.com
RUSTIC BLUEBERRY LEMON TART | PRETTY DOMESTICATED
From prettydomesticated.com
RUSTIC BERRY TART - CENTEX COOKS
From centexcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love