ELEGANT FRESH BERRY TART
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
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.
LEMON-BERRY TART
Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
- Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
- In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g
MIXED BERRY TART
This berry tart is light and fresh! Refrigerate any leftovers.
Provided by janet
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g
OLéRON BERRY TART
Make and share this Oléron Berry Tart recipe from Food.com.
Provided by Dreamgoddess
Categories Tarts
Time 5h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pastry.
- Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
- Combine cream and egg yolk and add to the butter/sugar/flour mixture.
- Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
- Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
- Wrap ball of dough in plastic and refrigerate for 3 hours.
- After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
- Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
- Be careful not to pull the edges.
- Place prepared crust in the freezer for 10 minutes.
- Preheat oven to 350 degrees.
- Line the frozen tart shell with foil and fill with dried beans to weigh it down.
- Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
- Cool while preparing filling.
- Filling.
- Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
- Cream butter and remaining sugar.
- Add egg yolks and sir until smooth.
- Add the ground almond sugar mixture and the vanilla.
- Spread almond cream into the baked and cooled tart shell.
- Arrange 2 cups of the raspberries over the top of the cream.
- Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
- Remove from oven and cool for 2 hours.
- When you are ready to serve, cover with the remaining 2 cups of raspberries.
- Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.
Nutrition Facts : Calories 472.1, Fat 26.7, SaturatedFat 12.1, Cholesterol 148.4, Sodium 42.4, Carbohydrate 53.4, Fiber 6, Sugar 28.6, Protein 7.7
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