Star Studded Berry Tarts Recipes

BERRY STUDDED APPLE FRUIT LEATHER

Steps:

• Preheat the oven to 170 degrees F. Line a baking sheet with parchment, making sure there is an overhang. Spray the parchment with cooking spray.
• Place the apples, juice, cinnamon and a pinch of salt into a large saucepan over medium heat. Cook, stirring occasionally, until the apples have softened, 20 to 25 minutes. Remove from the heat and set aside. Pulse the apple mixture in a food processor until smooth and free of any large pieces. Using a ladle, pass the apple puree through a fine-mesh strainer. Set aside.
• Meanwhile, place the blueberries, sugar, lemon zest and 1/4 cup water into a small saucepan over medium-high heat. Cook, stirring occasionally, until the berries soften and burst, 8 to 10 minutes. Remove from the heat and crush the berries into a coarse puree using a potato masher. Set aside.
• Using an offset spatula, spread the apple puree evenly over the prepared baking sheet. Tap the baking sheet once or twice on the countertop to settle any air bubbles. Using a small spoon, spread the blueberry mixture in thin diagonal lines across the apple puree. Tap the baking sheet again to remove any remaining air bubbles.
• Bake, until the surface is smooth and no longer sticky, 3 to 4 hours, then let cool 20 minutes. Remove the parchment from the baking sheet and flip over to peel the paper away from the fruit leather. Slice the fruit leather into 16 long strips, 1-inch wide. Roll each strip in wax paper and store in an airtight container.

BERRY TARTLETS

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.

STAR-STUDDED BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated., Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes., Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack., Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.