Berry Delicious Tart Food

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STAR-STUDDED BERRY TARTS



Star-Studded Berry Tarts image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 tarts

Number Of Ingredients 17

For the crusts:
2 1/4 cups all-purpose flour, plus more for dusting
3/4 cup pecans
6 tablespoons granulated sugar
1/4 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1 large egg, beaten
For the pastry cream:
1 cup whole milk
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup plus 3 tablespoons buttermilk
3 large egg yolks
3 tablespoons cornstarch
1 pint raspberries
1 pint blueberries
Confectioners' sugar, for dusting

Steps:

  • Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
  • Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
  • Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
  • Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
  • Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar.

ELEGANT FRESH BERRY TART



Elegant Fresh Berry Tart image

This elegant tart was my first original creation. If other fresh fruits are used, adjust the simple syrup flavor to match. -Denise Nakamoto, Elk Grove, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 20

1/2 cup butter, softened
1/3 cup sugar
1/2 teaspoon grated orange zest
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon lemon juice
SYRUP:
2 tablespoons water
1-1/2 teaspoons sugar
1-1/2 teaspoons red raspberry or strawberry preserves
1/8 teaspoon lemon juice
TOPPING:
3/4 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 cup fresh blueberries
2 medium kiwifruit, peeled and sliced

Steps:

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack., For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes., Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool., Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 277 calories, Fat 17g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 145mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.

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