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 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
RUSTIC FRUIT TART
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.
Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.
RUSTIC BERRY TART
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005). The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries. Exchanges: 2 other carbohydrate, 1 fat (2 Carbohydrate Serving). NOTE: Prep time includes 1 hour refrigeration time.
Provided by kitty.rock
Categories Tarts
Time 2h30m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE CRUST:.
- Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
- Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
- Add oil and stir with a fork to blend.
- Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
- Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
- Turn the dough out onto a lightly floured surface and knead several times.
- Form the dough into a ball, then flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
- TO PREPARE FILLING AND ASSEMBLE TART:.
- Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
- Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
- Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
- Spread the almond mixture over the pastry, leaving a 2-inch border all around.
- Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
- Fold the border up and over the filling, pleating as necessary.
- Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
- Bake the tart for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
- Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
- Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
- Cut the tart into wedges and serve.
- MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
- INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
- TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
4TH OF JULY BERRY TART
Patriotic colors and summery flavors combine to make this the perfect 4th of July dessert. Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners' sugar and you have an easy, yet elegant, pastry. I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.
Provided by Food Network
Categories dessert
Time 1h55m
Yield Makes one 10-inch tart
Number Of Ingredients 17
Steps:
- To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round).
- Lay plastic wrap over the dough and press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes.
- Preheat the oven to 350 degrees F. Cover the dough with foil and fill with pie weights or beans. This will keep the dough from slouching in the pan. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature.
- Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste. Set aside.
- Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan. Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan.
- Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy. When the pastry cream is done it will be smooth and glossy.
- Remove from the heat and add the butter and white chocolate to the pastry cream. Allow to sit for 3 minutes, then gently whisk them together. Pour the pastry cream into a shallow container. Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.
- Fill the cooled tart shell with the pastry cream. Decorate the top with the berries and refrigerate until ready to serve. Dust with confectioners' sugar right before slicing and serving.
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.
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 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
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- To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or foil and coat with cooking spray.
- To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
- Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
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