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I wanted to come up with a way to make a delicious tart while using frozen berries. I love how easily they can be made and they are cute for any anniversary, shower, or fun celebration!
*Note: Use 1 tablespoon for fresh berries and 1 ½ tablespoons for frozen berries.
- Cooking spray, for the muffin pan
- All-purpose flour, for dusting
- One 9-inch pie crust
- 1 -1 1/2 tablespoons cornstarch*
- 2 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 12 ounces fresh or frozen mixed berries
- 1/2 teaspoon lemon juice
- 1 teaspoon granulated white sugar
Calories Per Serving178
Folate equivalent (total)15µg4%
- Pate Sucree for Tarts
- All-purpose flour, for dusting
- Orange-Vanilla Pastry Cream
- 1 1/4 cups mixed berries, such as red and golden raspberries, blueberries, blackberries, red and white currants, gooseberries, and wineberries, picked over
- Blueberry leaves, for garnish (optional)
Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
Remove tart shells from pans spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.
- 2 sticks cold unsalted butter, cut into small pieces
- 1/2 cup sugar
- 2 cups all-purpose flour, plus more for surface
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pure vanilla extract
- 4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
- 1/2 cup apricot jam, warmed and strained (optional)
Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries gently brush with jam.
Tart filling made with frozen fruit
- 1-1/4 cup frozen fruit, thawed
- 1/2 cup sugar
- 1/2 cup juice from frozen fruit
- 1/2 cup flour
*After thawing your fruit, pour the fruit juice into a separate container. You’ll need 1/2 cup and can add water to the juice to obtain that amount.
*People often ask how to make a tart with frozen fruit, so I wanted to share this method.
You CAN of course use fresh berries, you’ll just have to add the additional water. We freeze our berries each summer, so that’s normally what I use.
As strange as it sounds, I honestly think this particular tart recipe using frozen fruit turns out better than with fresh fruit.
How to Make the Custard
- Beat the yolks, sugar, and flour. Using a handheld mixer, beat the egg yolks and sugar together until well combined. Then mix in the flour.
- Boil the milk. Add the milk to a saucepan and bring it to a slight boil, with bubbles just beginning to form.
- Strain the milk into the eggs carefully. Very slowly, pour the hot milk into the egg mixture while stirring constantly, to avoid cooking the eggs.
- Strain again. Now strain the milk and egg mixture back into the saucepan to get rid of any clumps.
- Thicken the custard. Place the saucepan over low heat and stir constantly. Once it begins to thicken, pour in the vanilla while still stirring, to avoid clumping. When it’s thick and creamy, take the custard off the heat.
- Allow to cool. Place plastic wrap directly over the top of the custard (not just the bowl) so it doesn’t develop a skin. Set it aside to cool to room temperature.
Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups cool completely on wire rack.
In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.
Mixed Berry Fruit Tartlets
These mixed berry fruit tartlets made with pâte sucrée ( sweet shortcrust pastry), luscious creme patissiere and medley of mixed berries is a simple yet elegant dessert to make for family and friends.
The abundance of fresh berries inspired me to put together this mixed berry fruit tartlets. No trip to the supermarket is complete without me walking out with strawberries, blueberries, raspberries and cherries. The thing with berries is that the have a rather short shelf life. Raspberries especially. They go mouldy not long after purchase, which can be rather disappointing as well as annoying. It isn’t like berries are cheap as well. I was so glad when I came across an online discussion where I picked up tips on how to keep berries fresh for longer. Those tips have worked and saved me from throwing my money in the bin.
- First things first, you want to set the berries free of squashed packaging.
- Make a diluted vinegar bath of one cup vinegar to 3 cups water. Wash the berries in diluted vinegar bath.
- Drain berries in a colander and rinse under cool running water, to remove the taste of vinegar.
- Line a tray or large plate with paper towels and spread berries on top to dry.
- Store berries in a sealable container lined with paper towels and leave the lid open slightly to allow moisture to escape. With the steps you are guaranteed an extended shelf life of your berries by days or even a week or two.
This mixed berry fruit tartlets starts off with a pâte sucrée(sweet shortcrust pastry) base. This is a richer shortcrust pastry than the one I made here. Made with plain flour, unsalted butter, sugar and eggs, it has a cookie like crust and sweet flavour. Additional ingredients like ground nuts , lemon rind, spices can be added for flavour . To save on time you can prepare the shortcrust pastry and store in the fridge until ready to use. Remove the pastry from fridge and leave to stand at room temperature for 30 minutes before rolling out. Pâte sucrée can be quite crumbly, so it may be easier to roll out between two sheets of cling film. The pâte sucrée will need to be pre-baked and cooled to set the pastry before the creme patissiere is added.
The creme patissiere, is a thick custard made with milk , sugar ,eggs yolks, vanilla and cornstarch and cooked over slow heat. Again you can always make this a couple of days in advance and store in the fridge until ready to use. Breaking a dessert like this down into parts makes it easier and sometimes less stressful to put together. I like my creme patissiere quick light and fluffy. So just before assembling it all together, I lightened mine up by folding in some softly whipped cream.
Choose whatever fruit you desire to layer on top of the creme patiserre. There is so much to choose from, you could slices of mangoes, peaches and grapes make lovely toppings as well. I guess it’s all down to taste. Dust with some icing sugar and enjoy.
- Tart Crust
- 1 1/2 cup (200 g) all-purpose flour
- 1/2 cup (50 g) powdered sugar
- 1/8 teaspoon salt
- 1/2 cup plus 2 Tbsp (10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 egg, lightly beaten with a fork
- 1/4 teaspoon vanilla extract
- 1 cup (8 oz) mascarpone cheese
- 1/4 cup (60 ml) cold heavy cream
- 1/3 cup (43 g) powdered sugar
- 1 teaspoon orange or lemon zest
- 1/2 teaspoon vanilla extract
- 3 oz (85 g) raspberries
- 8 oz (225 g) blueberries
- 8 oz (225 g) strawberries - stems removed and halved or quartered
- 4 Tbsp (60 ml) apricot jelly or orange marmalade
- 2 Tbsp water
- 1 teaspoon red wine vinegar or lemon juice
- Equipment needed: Food processor, a 10-inch wide, 1-inch high fluted tart pan with a removable bottom
In a food processor, add the flour, powdered sugar, and salt. Pulse a couple times to combine.
Add the cubed cold butter and pulse several more times until the largest piece of butter is the size of a pea.
Add the egg and vanilla extract. Pulse a few more times until the dough begins to form clumps and pull away from the side of the food processor.
Lightly grease the inside of a tart pan (with removable bottom) with butter.
Dump the clumpy dough into the tart pan and spread out evenly with your fingers along the bottom and up the sides of the tart shell. You don't have to press too hard, if the dough is still a little crumbly, that's good.
To make the top even you can press the dough up a little higher than the tart pan top, and then use a rolling pin over the top to even the edges.
Put the tart pan in the freezer for 1 hour.
Preheat oven to 375°F. Line the frozen tart crust with aluminum foil, with enough extra foil off the two of the sides to use for lifting.
Fill with pie weights—dry beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings.
Put the tart pan in the oven on the middle rack. Bake for 20 minutes. Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.)
Poke the bottom of the crust with the tines of a fork. Return the tart pan to the oven for 10-15 more minutes. Bake until golden brown. Remove from oven and let cool completely.
Using an electric mixer, beat together the mascarpone, cream, powdered sugar, orange zest and vanilla extract on high speed until stiff peaks form, about 40 seconds to a minute.
Scoop mixture into tart crust, and spread it so that it is level.
Arrange the berries on top of the mascarpone mixture in the tart crust.
Combine apricot jelly (or marmalade), water, and vinegar into a small saucepan and heat on medium heat until bubbly and the jelly has dissolved as well as it can.
Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.
Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)
Recipe: Mixed berry tartlets
• 3/4 cup all-purpose flour, plus extra for dusting
• 3/4 cup whole-wheat flour
• 6 1/2 tablespoons unsalted butter, chilled and cut into small pieces
• 1 tablespoon finely grated orange zest-- BERRY FILLING --
• 2 pints mixed summer berries, including blueberries, strawberries, raspberries and blackberries, hulled and halved or quartered, depending on size
• 1 1/4 cup thick yogurt, preferably Fage full-fat Greek yogurt
• 1 tablespoon finely grated orange zest
• 2 teaspoons confectioners' sugar
PREPARATION: To make the dough, put the flours, butter and orange zest in a food processor and blend for 1 to 2 minutes until mixture resembles bread crumbs. With the machine running, gradually pour 3 to 4 tablespoons cold water through the feed tube until the mixture forms a ball.
Transfer the dough to a lightly floured surface and knead it until smooth and pliable. Wrap and chill in the refrigerator for 30 minutes.
Heat oven to 400 degrees. Roll out the dough thinly on a lightly floured counter.
Using a 3-inch cookie cutter, cut out 18 rounds and fit each round into a standard muffin tin.
Prick the bases lightly with a fork, then put a small piece of crumpled foil in each one. Bake for 12 minutes. Remove the foil and return the pastry cases to the oven for another 3 to 5 minutes until pastry is cooked. Remove from the oven and let cool before serving.
To make the filling, cut any large fruit in half. Put the yogurt and orange zest in a bowl and mix. Taste -- if you like it sweet, add 2 teaspoons confectioners' sugar. Spoon it into the tartlets crusts. Put the fruit on top and sprinkle with a little confectioners' sugar. Serve immediately.
When making a tart it&rsquos always best to be picky about your berries. You want to check for imperfections as well as size differences. The beauty of the tart comes from the berries themselves so you don&rsquot want really large berries and really small berries together. Ideally, the berries will be as close to size as possible.