Mixed Berry Tart Food

MINI MIXED BERRY TARTS

Steps:

• Heat oven to 400ºF.
• Process flour, butter and half the cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide into 8 equal pieces; shape each into a ball.
• Roll out each piece of dough into 4-inch round between 2 sheets of waxed paper. Remove dough from waxed paper; place in single layer on parchment-covered baking sheets.
• Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 20 sec.; whisk in 2 Tbsp. sugar until blended. Spread onto dough.
• Toss fruit with water, then dry gelatin mix until evenly coated; spoon onto dough rounds to within 1 inch of edges. Fold edges of dough over fruit. (Dough will not completely cover fruit in centers.)
• Bake 20 to 25 min. or until crusts are golden brown, and fruit is hot and bubbly. Cool 15 min.; sprinkle with remaining sugar.

MIXED BERRY TART RECIPE

Steps:

• Crust Directions:Preheat oven to 450.Add butter, flour and 3 tablespoons of water to a food processor. Process for 20 seconds. Add additional water as needed, 1 tablespoon at a time until dough forms. I usually use about 5 tablespoons of water. Process for about 20 seconds after each addition of water.Remove dough from processor and press into a tart pan with your hands and fingers. Press evenly on the bottom and up the sides.Wrap heavy duty foil around the edges and bake for 5 minutes. Remove from oven, and remove the foil. Return to the oven and bake an additional 7 minutes or until golden brown.The crust will most likely bubble up in the center. I've poked holes in it and it still bubbles up. I just press down with the back of a spoon after baking.Let cool.Tart Filling Directions:In a saucepan, add frozen fruit and sugar. Heat on medium high heat stirring constantly. Boil mixture for about two minutes.Add flour to juice and mix well. Pour flour mixture into the saucepan and boil for about another minute until mixture is thick and bubbly. Remove from heat and cool.Pour filling into prepared tart and bake at 375 for 25-30 minutes.

NO-BAKE MIXED BERRY TART

Steps:

• For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
• Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
• For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
• Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
• For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
• To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

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.

MIXED FRUIT TART

Steps:

• For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
• Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
• For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
• Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
• Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
• Serve the tart immediately, or refrigerate for up to 3 hours.

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.

MIXED BERRY CRUMBLE TART

Steps:

• Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
• In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
• In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
• Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.

MIXED FRUIT TART

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.
• On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.
• To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.