Berry Phyllo Tarts Recipes

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BERRY PHYLLO TARTS



Berry Phyllo Tarts image

Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 14

12 sheets phyllo dough (14 inches x 9 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon grated orange zest
FILLING:
1/4 cup orange marmalade
1 cup navel orange sections
1 cup sliced fresh strawberries
1/2 cup each fresh raspberries, blueberries and blackberries
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
Fresh mint, optional

Steps:

  • Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.

BERRY FRANGIPANE PHYLLO TART



Berry Frangipane Phyllo Tart image

Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of fresh berries goes on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, melted
8 sheets phyllo, thawed if frozen
1/4 cup granulated sugar
1 cup (5 ounces) hazelnuts, toasted and skinned
2/3 cup packed light-brown sugar
1 tablespoon unbleached all-purpose flour
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
2 cups berries, such as blackberries, blueberries, or raspberries
Confectioners' sugar, for serving

Steps:

  • Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
  • Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
  • Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
  • Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.

BLUEBERRY STRUDELS



Blueberry Strudels image

Provided by Claire Robinson

Time 1h

Yield 4 servings

Number Of Ingredients 6

3 cups fresh or frozen (not thawed) blueberries
1/4 cup granulated sugar, plus more for sprinkling
2 tablespoons cornstarch
Pinch salt
5 tablespoons unsalted butter, melted, plus more for pan
12 (9 by 14-inch) phyllo sheets, thawed if frozen

Steps:

  • In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
  • Preheat the oven to 400 degrees F. Butter a sheet pan.
  • Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
  • Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
  • Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

PHYLLO BERRY SABAYON TART



Phyllo Berry Sabayon Tart image

Provided by Food Network

Number Of Ingredients 9

4 to 6 sheets of phyllo
3 to 4 tablespoons melted butter
1/4 cup sugar
6 egg yolks
1 cup Muscat wine or any other sweet wine
1/2 cup sugar
2 cups heavy cream
Assorted berries (blackberries, blueberries, raspberries, etc.)
Powdered sugar for dusting

Steps:

  • Preheat oven to 375 degrees. To make the tarts you can use muffin tins to form the individual tarts or you can use small tart rings. To begin you should have your sugar and melted butter with a pastry brush ready. If not using immediately keep the phyllo dough covered with a damp towel as it has a tendency to dry out very quickly. Brush each sheet with enough butter to lightly coat. Sprinkle with sugar and fold the dough in half and then cut the rectangle in half creating 2 squares. Place each square in muffin tins and the dough may bunch up on top that is okay it will appear ruffled when baked. Repeat this method as many times as you need for each serving. Bake phyllo for 10 minutes or until golden brown and set.
  • Whisk together the egg yolks, sweet wine, and sugar in a large bowl. (Remember this is going to need room to grow 3 times its volume). Place this bowl on top of a pot of simmering water and begin to whip constantly. It will probably take 10 minutes or so, so you may want to have a relief whisker available. Once the sabayon is light and airy yet you can see the tracks made by the whip take off the double boiler and place bowl inside of a larger bowl that has water and ice in it to cool the cream down. Once cooled you can whip 2 cups of heavy cream until medium to stiff peaks. Fold into the sabayon. To assemble the tarts, place the baked phyllo cups on plates and spoon in sabayon cream, then pile high with any berries you like. Dust with powdered sugar and enjoy.

BERRY-FILLED PHYLLO FLOWERS



Berry-Filled Phyllo Flowers image

"This makes a beautiful Fourth of July finale," recommends Marjorie Hennig of Green Valley, Arizona.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 12

4 sheets phyllo dough (14 inches x 9 inches)
1 teaspoon butter, melted
1 tablespoon confectioners' sugar
FILLING:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon orange juice
1/4 teaspoon vanilla extract
1 cup sliced fresh strawberries
1/4 cup fresh raspberries
1/4 cup fresh blueberries
Additional fresh berries

Steps:

  • Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet. , Place sheets of phyllo dough in a single layer on a work surface; coat with cooking spray. Cut in half widthwise. Layer four pieces in each custard cup, alternating corner points (allow ends to hang over edge). Brush phyllo cups with butter. Sprinkle with confectioners' sugar. , Bake at 375° for 7-12 minutes or until golden brown. Cool for 10 minutes before carefully removing phyllo cups to a wire rack to cool completely. , For filling, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, orange juice and vanilla; beat until stiff peaks form. Fold in the strawberries, raspberries and blueberries. Spoon into flower cups. Top with additional berries. Serve immediately.

Nutrition Facts : Calories 403 calories, Fat 27g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 154mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 4g protein.

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