BERRY TART
A buttery, flaky homemade crust, vanilla bean custard filling, and juicy berries make this berry tart the ultimate summer dessert! It's a beautiful and delicious way to showcase all the best fruit this season has to offer!
Provided by Alyssa Rivers
Categories Dessert
Time 6h18m
Number Of Ingredients 17
Steps:
- In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
- Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
- Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
- Once chilled, roll the dough out into a 1/8 inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
- Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and lay a good-sized piece of parchment in the center of the crust. Add pie weights, uncooked beans, or uncooked rice to the center to weigh down the parchment.
- Bake for 15 minutes, remove the parchment and weights from the crust and then bake for an additional 10 minutes, or until the edges are golden brown. Let cool completely.
- Use the blunt side of a paring knife to remove the seeds from the vanilla pod.
- Add the milk and vanilla beans to a medium saucepan. Heat over medium heat until the edges of the milk begin to bubble, but not boil.
- While the milk heats, whisk together the sugar, salt, cornstarch, and egg yolks in a medium sized bowl. As soon as the milk starts simmering, remove it from the heat and slowly pour it into the egg yolk mixture while whisking constantly.
- Add the mixture back into the saucepan and return to medium heat. Whisk constantly for 1-2 minutes until it starts to thicken. Lower the heat to low and continue to whisk for 3-4 minutes as the mixture continues to thicken and starts to bubble.
- Remove from the heat and whisk in the butter until it is completely absorbed. Pour the custard into the cooled crust. Immediately cover the hot custard with plastic wrap, being sure the plastic wrap touches the entire surface to prevent a skin from forming.
- Place in the fridge and cool for 4 hours, or overnight.
- Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds. Mix again before using a pastry brush to brush the glaze across the top of the berries.
- Serve Immediately.
Nutrition Facts : Calories 271 kcal, Carbohydrate 32 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 172 mg, Sodium 86 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
SUMMER BERRY TART
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
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
SUMMER FRESH MIXED BERRY TART/PIE
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
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
FOURTH OF JULY SUMMER BERRY PIES
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes six 5-inch pies
Number Of Ingredients 10
Steps:
- Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
- Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
- Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
- Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
- Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.
MIXED BERRY PIE
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
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.
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