Easy Berry Fruit Tart Recipes

THE QUICKEST BERRY TART

Steps:

• You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
• Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
• Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don't work the pastry too much or it will become elastic and chewy, not crumbly and short.
• Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
• Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
• Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
• Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
• Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
• Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it's firm and almost biscuit-like. Leave to cool completely.
• Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
• Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
• Gently fold the mushed-up berries, and the meringue pieces, into the cream.
• Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
• Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar.

SUMMER BERRY TART

Steps:

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

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.

HEAVENLY BLUEBERRY TART

Steps:

• In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

MIXED BERRY TART

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.

EASY BERRY FRUIT TART

Steps:

• Heat oven to 450ºF.
• Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
• DO NOT PRICK CRUST.
• In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
• Sprinkle almond mixture over pie crust; gently press inches.
• Bake 9-11 minutes or until golden brown.
• If crust puffs in center, flatten gently with back of wooden spoon.
• Cool 20 minutes.
• Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
• Add sprinkling of ground almonds.
• Top with berries.
• Refrigerate 2 hours or until serving time.
• Just before serving, sprinkle tart with powdered sugar.
• Store covered in refrigerator.

QUICK AND EASY FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

BERRY FRUIT TART

Steps:

• Heat oven to 400°F.
• Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin. Transfer to large baking sheet; brush edges with water. Fold over 1/2 inch around all sides, then press firmly onto bottom of pastry to form rim. Pierce bottom of pastry in several places with fork.
• Bake 15 min. or until golden brown, breaking any large air bubbles with fork after 10 min. Transfer pastry to wire rack; cool completely.
• Beat cream cheese, sugar and apple juice until blended; spread onto pastry. Top with berries. Brush melted jelly over fruit just before serving.

EASY FRESH FRUIT TART

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with Bisquick mix. In medium bowl, mix Bisquick mix and 1/3 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. Pat dough into 12x10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim.
• Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes. Remove crust with spatula onto cooling rack. Cool completely, about 30 minutes.
• In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form. Spread over crust to within 1/4 inch of rim. Arrange fruits on top. Brush jelly over fruits. Refrigerate at least 2 hours. Store covered in refrigerator.

EASY LEMON BERRY TARTS

Steps:

• Preheat Oven to 375 Degrees.
• Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
• Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
• Whisk together sweetened condensed milk, whipped cream, and lemon filling.
• Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
• Dust with powdered sugar and serve!