Best Fresh Raspberry Blueberry Tart With A Shortbread Crust Recipes

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

BLUEBERRY TART

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.

RASPBERRY CRUMBLE TART

Steps:

• Preheat oven to 350.
• In a medium bowl, combine 3/4 c sugar and salt. Cut in the butter, until the mixture resembles coarse meal. Stir in the flour. Reserve 1/2 the mixture.
• Add cinnamon, baking powder and 1 egg to the other half. Mix until blended.
• Press into the bottom of a 9″ tart pan. Bake for 10 minutes.
• While the pastry is baking, whisk together 1/4 c of the sugar, the remaining egg, the yogurt, cream or milk and the extract.
• Remove the pastry from oven and cover with berries. Spread the yogurt mixture over the fruit and sprinkle with the reserved butter-flour mixture. Sprinkle with the remaining 2 T of sugar.
• Bake for about 30 minutes, though this may take longer. When it is almost finished, if the top is still not brown, I brown this under the broiler to give it a creme brulee like crust. Serve warm with whipped cream or ice cream.

FRESH RASPBERRY AND BLUEBERRY TARTS

Steps:

• To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.
• To make Filling: Combine all ingredients gently.
• To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.
• To make Lavender Creme Fraiche: Mix all ingredients well.
• Heat oven to 400 degrees F.
• Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.
• Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.
• Serve with lavender creme fraiche.

CLASSIC FRENCH FRUIT TART

Steps:

• Make the Crust: Complete the pâte sucrée through baking and cooling.
• Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
• Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
• Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
• Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
• Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.

BLUEBERRY RASPBERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

BLUEBERRY CORNMEAL SHORTBREAD TART

Steps:

• Heat oven to 350 degrees.
• Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
• Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
• Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
• Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
• Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
• Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

HEAVENLY BLUEBERRY TART

Steps:

• In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.