Easy Berry Tarts Food

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.

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.

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 TARTS

Steps:

• Mix yogurt and whipped topping.
• Mix well.
• Spoon into tart shells.
• Cover and freeze for 20 minutes.
• Garnish with fresh berries.

BLUEBERRY TART

Steps:

• Special equipment: a 9-inch springform pan
• Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
• Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
• Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
• Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

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.

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY

Steps:

• Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
• In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
• Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
• In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
• Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
• Dust the tart with powdered sugar, then slice and serve.
• Enjoy!

EASY LEMON BERRY TARTLETS

Steps:

• In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

RUSTIC BERRY TART

Steps:

• TO PREPARE CRUST:.
• Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
• Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
• Add oil and stir with a fork to blend.
• Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
• Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
• Turn the dough out onto a lightly floured surface and knead several times.
• Form the dough into a ball, then flatten into a disk.
• Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
• TO PREPARE FILLING AND ASSEMBLE TART:.
• Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
• Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
• Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
• Spread the almond mixture over the pastry, leaving a 2-inch border all around.
• Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
• Fold the border up and over the filling, pleating as necessary.
• Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
• Bake the tart for 15 minutes at 425°F.
• Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
• Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
• Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
• Cut the tart into wedges and serve.
• MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
• INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

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!