Rusticberrytart Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Steps:

• Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
• Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
• Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
• In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
• Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Steps:

• Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
• Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
• Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
• Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
• Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.

Steps:

• In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

Steps:

• In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

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.

Steps:

• Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
• Filling: Preheat the oven to 400 degrees F.
• In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
• Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
• Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
• Mix egg and milk. Brush dough with mixture.
• Bake approximately 35 to 40 minutes, or until crust is golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

Steps:

• To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round).
• Lay plastic wrap over the dough and press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes.
• Preheat the oven to 350 degrees F. Cover the dough with foil and fill with pie weights or beans. This will keep the dough from slouching in the pan. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature.
• Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste. Set aside.
• Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan. Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan.
• Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy. When the pastry cream is done it will be smooth and glossy.
• Remove from the heat and add the butter and white chocolate to the pastry cream. Allow to sit for 3 minutes, then gently whisk them together. Pour the pastry cream into a shallow container. Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days.
• Fill the cooled tart shell with the pastry cream. Decorate the top with the berries and refrigerate until ready to serve. Dust with confectioners' sugar right before slicing and serving.

Steps:

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

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.

Steps:

• Heat oven to 450ºF.
• Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
• Refrigerate several hours or until chilled.

Steps:

• The morning before you want to make the tart, remember to put the butter in the freezer - try wrapping it in foil first (it will keep it colder when you hold it to grate later).
• To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.
• Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.
• Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you're feeling really wicked, some Cornish clotted cream.