Summer Fresh Mixed Berry Tartpie Recipes

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SUMMER BERRY TART



Summer Berry Tart image

Celebrate summer berries with a fresh berry tart: a mascarpone and whipped cream filling in a rich all-butter crust you just pat in the pan. It's an impressive dessert that's ideal for new bakers.

Provided by Elise Bauer

Categories     Dessert     Baking     Blueberry     Mascarpone     Raspberry     Strawberry     Tart

Time 2h20m

Yield 10

Number Of Ingredients 20

Tart Crust
1 1/2 cup (200 g) all-purpose flour
1/2 cup (50 g) powdered sugar
1/8 teaspoon salt
1/2 cup plus 2 Tbsp (10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes
1 egg, lightly beaten with a fork
1/4 teaspoon vanilla extract
Filling
1 cup (8 oz) mascarpone cheese
1/4 cup (60 ml) cold heavy cream
1/3 cup (43 g) powdered sugar
1 teaspoon orange or lemon zest
1/2 teaspoon vanilla extract
3 oz (85 g) raspberries
8 oz (225 g) blueberries
8 oz (225 g) strawberries - stems removed and halved or quartered
4 Tbsp (60 ml) apricot jelly or orange marmalade
2 Tbsp water
1 teaspoon red wine vinegar or lemon juice
Equipment needed: Food processor, a 10-inch wide, 1-inch high fluted tart pan with a removable bottom

Steps:

  • Preheat the oven to 375°F. Place the oven rack in the middle of the oven.

Nutrition Facts : Calories 381 kcal, Carbohydrate 37 g, Cholesterol 86 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 139 mg, Sugar 17 g, Fat 25 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

4TH OF JULY BERRY TART



4th of July Berry Tart image

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

1/4 cup almond meal
1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 large egg yolk
3 tablespoons cornstarch
1/2 cup sugar
4 large egg yolks
1 1/2 cups whole milk
1/2 vanilla bean
Pinch salt
1 tablespoon unsalted butter
2 1/2 ounces white chocolate, finely chopped
1 1/2 cups fresh blueberries
2 cups fresh raspberries
Confectioners' sugar for dusting the top

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.

SUMMER FRESH MIXED BERRY TART/PIE



Summer Fresh Mixed Berry Tart/Pie image

This recipe has been a family favorite for several years now. I make this tart several times every summer when the berries are ripe and sweet. Whenever I bring this to a family get together, I often make at least 2 because it is always the first dessert to disapear. It makes a beautiful presentation, and is very light and refreshing on a hot summer day!

Provided by Christina King

Categories     Tarts

Time 28m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Steps:

  • CRUST:.
  • Combine graham crackers, sugar and melted butter.
  • Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
  • Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
  • FILLING:.
  • In a saucepan whisk together sugar and cornstarch (to prevent lumps).
  • Add water, and bring to a rapid boil for about 2 minutes.
  • Stir in raspberry and strawberry gelatin until completely disolved.
  • Cool at room temperature for about 20 minutes.
  • Place berries into cooled crust.
  • Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
  • Refrigerate until set, about 3 hours.
  • Remove from tart pan and serve with whipped cream if desired.
  • Enjoy!

Nutrition Facts : Calories 232.6, Fat 8.1, SaturatedFat 4.5, Cholesterol 17.8, Sodium 193.4, Carbohydrate 39, Fiber 0.4, Sugar 30.4, Protein 2.1

MIXED FRUIT TART



Mixed fruit tart image

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Provided by Edd Kimber

Categories     Dessert

Time 1h

Number Of Ingredients 9

220g plain flour , plus extra for dusting
1 tbsp golden caster sugar
110g unsalted butter , chilled and diced
1 large egg yolk
120g mascarpone
250ml double cream
1 tsp vanilla bean paste
1 tbsp icing sugar
300g fruit (we used cherries, redcurrants and various berries), chopped if necessary

Steps:

  • Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
  • On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
  • To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

Nutrition Facts : Calories 471 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

SUMMER BERRY TART



Summer Berry Tart image

A super easy tart made with shop bought puff pastry slathered in sweet cream cheese and covered in the most delicious Summer berries! The perfect way to use up all your berries.

Provided by anniesnomsblog

Categories     Tarts

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 sheet ready rolled puff pastry (my sheet was 12oz)
1 cup light cream cheese, I used Philadelphia
1/4 cup icing sugar, sifted
1/2 teaspoon vanilla extract
3/4 cup fresh blackberries
3/4 cup fresh raspberry
16 large strawberries (probably around 2 cups, I wanted them lined up symmetrically)
1 tablespoon powdered sugar (optional)

Steps:

  • Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
  • Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
  • Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
  • Pour onto cooled pastry and smooth with a small spatula.
  • Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
  • Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.

Nutrition Facts : Calories 186.5, Fat 12.3, SaturatedFat 4.4, Cholesterol 14, Sodium 114.7, Carbohydrate 16.1, Fiber 1.8, Sugar 5.2, Protein 3.6

BERRY TARTLETS



Berry Tartlets image

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

SUMMER FRUIT TART FROM ALMOND BREEZE®



Summer Fruit Tart from Almond Breeze® image

Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 50m

Yield 8

Number Of Ingredients 9

1 egg
1 tablespoon cornstarch
1 tablespoon maple syrup
1 cup Unsweetened Vanilla Almond Breeze Almondmilk
1 prepared tart shell
½ cup sliced fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries

Steps:

  • To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
  • Pour custard into tart crust and top with fruit.
  • Refrigerate 30 minutes before serving.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 15 g, Cholesterol 23.3 mg, Fat 3.5 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 92.3 mg, Sugar 6.3 g

NO-BAKE FRESH FRUIT PIE



No-Bake Fresh Fruit Pie image

Provided by Susan Purdy

Categories     Berry     Dairy     Fruit     Dessert     Fourth of July     Kid-Friendly     Summer     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Yield: One 9-inch pie; serves 6 to 8

Number Of Ingredients 9

Special equipment:
9-inch pie plate; food processor or bowl and fork; 2 1/2-quart non-reactive saucepan
Filling:
4 cups any combination of fresh berries, picked over, washed, hulled, if necessary, and drained until dry, and/or cut-up peeled fresh fruit, divided (1 1/2 cups and 2 1/2 cups), (Note: try blueberries and peaches, or raspberries and nectarines, or blueberries and strawberries, or plums and peaches with Marionberries or huckleberries; do not peel plums, nectarines or pears)
2/3 to 1 cup granulated sugar (depending on sweetness of fruit)
3 tablespoons cornstarch
1 cup water
1 tablespoon fresh lemon juice, or more as needed
2 tablespoons unsalted butter

Steps:

  • Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
  • In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
  • Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.

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From pillsbury.com


CHERRY PIE RECIPE MARY BERRY - FOOD NEWS
Tart pie cherries were the stars of Mary’s Cherry pie, either using fresh during summer or her simply canned cherries for a winter pie. During the summer height of cherry season, I patiently pit and freeze tart pie cherries in 2-pound bags, knowing the joy a cherry pie during the dreary days of winter will bring.
From foodnewsnews.cc


BEST MIXED BERRY PIE RECIPE: MAKE A TART TRIPLE BERRY PIE ...
Mixed berry pies are the essence of summer—colorful, sweet, juicy berries wrapped in a buttery, flaky pie crust—and if you’re feeling fancy, with a lattice top. For next level decadence, serve your pie à la mode, with a heaping scoop of ice cream on each slice. Mixed berry pies are the essence of summer—colorful, sweet, juicy berries wrapped in a buttery, flaky pie crust—and if …
From masterclass.com


FRESH MIXED BERRY PIE RECIPE - THERESCIPES.INFO
Mixed Berry Pie Recipe: How to Make It - Taste of Home hot www.tasteofhome.com. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and ...
From therecipes.info


FRESH BERRY SHORTBREAD TART WITH CREAM CHEESE FILLING - OH ...
2016-06-29 3 cups fresh berries. 1 tablespoon powdered sugar. Directions: To prepare crust, sift the flour and salt in a large bowl. Set aside. Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.
From blog.ohsweetday.com


RUSTIC MIXED BERRY TART RECIPE - ADD A PINCH
Refrigerate for 15 to 30 minutes. 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 …
From addapinch.com


BERRY TART PIE - CREATE THE MOST AMAZING DISHES
Healthy Dutch Apple Pie Recipe Recipe Cabbage Soup Healthy Healthy Chicken Cabbage Soup
From recipeshappy.com


TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
2019-11-11 Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a …
From tastesbetterfromscratch.com


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