RED, WHITE AND BLUEBERRY TART
This recipe is from Splenda.com. It is very easy to make and delicious. A great summertime treat for fresh berries and the presentation is so elegant. This would be a great tart for the 4th of July. The recipe calls for a premade crust. I used Flaky Pie Crust Recipe #20984 by Teresa M.
Provided by PaulaG
Categories Tarts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
- Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
- Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
- Remove from oven and cool on a wire rack.
- For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
- Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
- Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
- Stir in the vanilla and spoon filling into cooled tart shell.
- Lightly press plastic wrap on pie surface; allow to cool completely.
- While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
- Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
- Allow the mixture to cool to room temperature.
- Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
- Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.
Nutrition Facts : Calories 285.9, Fat 17.1, SaturatedFat 6.3, Cholesterol 88.1, Sodium 299.3, Carbohydrate 25.4, Fiber 2.6, Sugar 6.4, Protein 8
RED, WHITE AND BLUE TARTS
Make and share this Red, White and Blue Tarts recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- CREME FRAICHE FILLING: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft.
- In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
- Whisk 1/3 of the creme fraiche into cream cheese mixture to lighten. Fold remaining creme fraiche while gradually sifting the confectioners sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.
- DIRECTIONS FOR TART: On a lightly floured surface, roll out a disc of pate sucree 1/8-inch thick to a 3 3/4-inch x 13 1/4-inch fluted, rectangular tart pan with a removable bottom.
- Brush off excess flour with a dry pastry brush. Carefullly transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides.
- Prick all over the bottom with the tines of a fork. Transfer to the refrigerator, and chill for 1 hour. Repeat with two more discs of dough. Reserve the remaining disc for another use.
- Preheat oven to 375°F
- Remove chilled tart shells from refrigerator, and line each with with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans.
- Bake until just starting to color, about 20 minutes. Rmove parchment and weights from tart shells and return tart shells to oven. Continue baking until tart bottom is golden, abut 20 minutes more.
- Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pans.
- Using an offseet spatula, spread 1/3 of the creme fraiche filling into the bottom of each tart shell.
- To glaze with blueberries, toss in a small bowl with 1/2 cup strained apricot jam. Arrange blueberries in one of the shells.
- Arrange raspberries in second shell and brush carefully with remaining 1/2 cup apricot jam.
- Arrange golden raspberries in the third shell. Generously dust with confectioners sugar.
- Arrange tarts on a serving platter. Serve immediately.
Nutrition Facts : Calories 272.2, Fat 16.4, SaturatedFat 9.3, Cholesterol 54, Sodium 112.3, Carbohydrate 31.2, Fiber 3.2, Sugar 21.9, Protein 2.9
RED, WHITE, AND BLUE TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes three 3 3/4-inch-by-13 1/4-inch charts
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll out a disc of pate sucree 1/8 inch thick to fit a 3 3/4-by-13 1/4-inch, fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Transfer to the refrigerator, and chill for 1 hour. Repeat with 2 more discs of dough. Reserve the remaining disc for another use.
- Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking until tart bottom is golden, about 20 minutes more. Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pan.
- Using an offset spatula, spread 1/3 of the creme fraiche filling into the bottom of each tart shell. To glaze blueberries, toss in a small bowl with 1/2 cup strained apricot jam. Arrange blueberries in one of the shells. Arrange raspberries in second shell and brush carefully with remaining 1/2 cup apricot jam. Arrange golden raspberries in the third shell. Generously dust golden raspberries with confectioners' sugar. Arrange tarts on a serving platter. Serve immediately.
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RED, WHITE, AND BLUE TART - BETTER HOMES & GARDENS
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4.3/5 (18)Total Time 52 minsServings 12Calories 325 per serving
- Preheat oven to 375 degree F. For crust, generously grease the bottom of an 11x8x1-1/2-inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides. With floured hands, pat half of the dough onto bottom and up the side of the pan.
- For cookies, on a lightly floured surface roll out the remaining half of the dough to 1/8- to 1/4-inch thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and cut. Sprinkle half with coarse sugar.
- Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack.
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