Tripleberrytart Recipes

Steps:

• Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
• Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
• Gently combine berries and place on filling. Release sides of pan from bottom before serving.
• Makes 1 (9 inch) tart.
• *NOTE: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

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:

• Heat oven to 350°F. Place animal crackers in food processor; cover and process about 1 minute or until crumbs are finely ground. In medium bowl, mix cracker crumbs, butter, cinnamon and 2 tablespoons sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8 to 12 minutes or until golden brown. Cool completely, about 20 minutes.
• In large bowl, beat cream cheese, 1/2 cup sugar and the lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.
• Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened., Divide dough in half and flatten each into a thick rectangle. Wrap in plastic and chill until firm, at least 2 hours or overnight., Press one portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes., Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges., Bake at 350° for 30-35 min. or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners' sugar before serving if desired., ,

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
• Bake in the preheated oven until golden brown, about 35 minutes.

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.