JUMBLEBERRY CRUMBLE
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 2g protein.
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
JUMBLEBERRY MINI TARTS
Handy no-fork treats win raves from kids for their lip-smacking taste; busy parents and other home cooks appreciate how easy they are to bake by the dozen. Once the dough is cut into rounds and pressed into mini-muffin cups, it is filled with a toss-together berry filling that becomes wonderfully jamlike during baking. Top each with a tiny dollop of whipped cream.
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Make the crust: Pulse flour, confectioners' sugar, and salt in a food processor to combine. Add butter, and pulse until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, and pulse just until dough forms. Shape dough into a disk. Wrap in plastic; refrigerate until firm, 1 hour or up to 1 day.
- Cut dough into 24 pieces; on a lightly floured surface, flatten each piece into a 3-inch round. Press a round into bottom and up sides of each cup of two 12-cup nonstick mini muffin tins. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400°F. Make the filling: Stir together granulated sugar, cornstarch, zest, juice, and salt in a medium bowl. Add berries; gently toss to coat.
- Fill shells with berry mixture, dividing evenly. Bake until crusts are golden brown and filling is bubbling, about 25 minutes. Let cool slightly in tins, about 10 minutes. Run a knife around tarts; remove from tins. Let cool completely on a wire rack. Dollop with whipped cream, and serve immediately.
TUMBLE-JUMBLE STRAWBERRY TART
I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I've been making my own version of it ever since. It's simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you're ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it's good to make each one count.
Provided by Dorie Greenspan
Categories easy, quick, pies and tarts, dessert
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the flour, both sugars, salt and lemon zest, if you're using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you've got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses - you might need as many as 20 - and scrape the bottom and sides of the bowl often.
- Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
- Roll the dough into an 11-inch circle. If it's cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan's rim; if it's not cold, chill it until it's workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
- Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
- Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
- If you're serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you'd like - be generous - and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you'd like, top each serving with whipped cream, or pass the cream at the table.
MINI FRUIT TARTS
I use the crust in these mini tarts for just about everything! So yummy and flaky!
Provided by aly britton
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
- Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
- Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
- Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
- Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g
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