American Flag Tart Recipes

FRUIT-TART FLAG

Steps:

• Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.
• Mascarpone Cream:
• Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners' sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.

AMERICAN FLAG FRUIT TART

Steps:

• To make crust,put the flour, powdered sugar and salt in a food processor and pulse to combine.
• Add the butter and pulse until the mixture resembles cornmeal with some pea sized chunks.
• Whisk the egg yolk, and add it a little at a time, pulsing after each addition. Continue pulsing with long 10 second pulses until the mixture comes together.
• Turn the dough out onto a lightly floured work surface and gently knead until any extra flour is incorporated.
• Press the dough into an 11-inch greased tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
• Preheat the oven to 375 degrees.
• Top with a piece of non-stick foil or buttered foil and press it onto the surface.
• Place the tart pan on a baking sheet and bake for 25 minutes or until the crust is golden brown. Remove to wire rack to cool completely.
• When crust is cooled, make filling by placing all filling ingredients in a bowl and beat until the mixture is smooth. Scrape into the tart shell and smooth top with an offset spatula.
• To decorate, select the biggest blueberries and cut strawberries in half, removing the stems and hulls. Set aside.
• Whip cream with powdered sugar and pipe some rows of cream across the surface leaving enough space between for rows of strawberries. Leave one corner free of whipped cream for the blueberries.
• Add strawberry halves, cut side down, in rows, then fill the open area with rows of blueberries.
• Keep chilled until you serve.

AMERICAN FLAG TART

Steps:

• On a lightly floured surface, roll out a disc of pate sucree 1/8 inch thick to fit a 3 3/4-by-13 1/4-inch fluted, rectangular tart pan with a removable bottom. Brush off excess flour with a dry pastry brush. Carefully transfer dough to tart pan, tuck dough into the edges, gently pressing along sides, and allow excess dough to overhang the edges. Trim the dough by running your rolling pin over the dough against the edges. Gently shape the edges by pressing the length of your forefinger against each flute along the sides. Prick all over the bottom with the tines of a fork. Repeat with remaining disc of dough. Transfer to the refrigerator, and chill for 1 hour.
• Preheat oven to 375 degrees. Remove chilled tart shells from refrigerator, and line each with a piece of parchment paper that overhangs the edges by at least 2 inches. Fill parchment with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights from tart shells, and return tart shells to oven. Continue baking until tart bottom is golden, about 20 minutes more. Transfer tart shells to a cooling rack, and allow to cool completely. Carefully remove tart shells from pan.
• In a small bowl in the microwave or set over a pan of simmering water, heat chocolate until it is just melted, about 1 1/2 minutes; stir until smooth. Using the back of a spoon, line each tart shell with chocolate. Refrigerate to set, at least 5 minutes. Meanwhile, heat apricot and raspberry jams in two separate saucepans with about 1 tablespoon water in each; strain into separate small bowls.
• Make top tart: Remove one lined tart shell from refrigerator and spread 1/3 of the creme fraiche filling over the bottom. Arrange 3 rows of unglazed raspberries 2/3 the length of the tart, leaving space between each row and at the top and bottom edges for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Toss blueberries in a bowl with strained apricot jam. Fill left third of tart shell with a layer of glazed blueberries arranged snugly in rows; top with another layer of blueberries. Toss half the remaining raspberries with the strained raspberry jam, and carefully fill empty rows with some of the glazed raspberries, rinsing your hands as needed.
• Make bottom tart: Remove remaining tart shell from refrigerator, and spread a third of the creme fraiche filling over the bottom. Arrange 3 rows of remaining unglazed raspberries, starting at the top edge and leaving space between each and at the bottom edge for 4 more rows. Dust with confectioners' sugar until raspberries are completely coated. Fill empty rows with remaining glazed raspberries.
• Arrange tarts on a large board or tray to resemble the flag, and serve with remaining creme fraiche filling on the side. Finished tarts will hold at room temperature for several hours.

AMERICAN FLAG BERRY PIE

Steps:

• Roll out the first chilled pie crust into a 12-inch circle. Gently place the crust into a 9 or 10-inch deep pie dish, carefully pressing the dough into the bottom and up the sides. Refrigerate for 30 minutes.
• Preheat oven to 400º F with a rack in the middle.
• Remove the second crust from the fridge and roll into a 12-inch circle. Using a pastry wheel or pizza cutter, cut the dough lengthwise into stripes. Use a star cookie cutter to cut some stars. Place the designs on a parchment paper lined baking sheet, and freeze while you prepare the filling.
• In a small bowl, whisk together the potato starch and sugar. Reserve.
• Place the strawberries in a large bowl and the blueberries in a medium bowl. Add ⅔ of the sugar mixture to the strawberries and the remaining ⅓ to the blueberries. Mix with a spoon so the berries are coated with the mixture.
• Add 1 teaspoon of lemon juice to the strawberries and the remaining 2 teaspoons to the blueberries. Mix to combine. Let the berries sit for at least 5 minutes to release the excess liquids.
• Fold a piece of aluminum foil to form a thick and long strip. Place it into the pie dish, blocking off a 90° wedge of the crust. Spread the blueberries into that smaller section and the strawberries into the larger section. Carefully remove the foil, arranging the berries so they don't invade each other's spaces.
• Remove the flag designs from the freezer and arrange on top of the berries. The stars go over the blueberries and the strips over the strawberries.
• Make an egg wash by whisking one egg with 1 tablespoon of milk. Brush over the crust and designs. If desired, sprinkle the crust and designs with sugar.
• Cover the edges of the pie with a crust shield or foil.
• Place the pie on a baking sheet and bake for 20 minutes. Then, remove the shield and lower the heat to 375º F. Continue baking for 30 to 45 minutes, or until the filling is bubbly and the crust is golden brown.
• Remove the pie from the oven and let it cool for at least one hour before serving.

PATE SUCREE FOR AMERICAN FLAG TART

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds). Divide in half; shape each into a rectangle. Wrap in plastic. Refrigerate at least 2 hours (up to 2 days).

APPLE "FLAG" TART

Steps:

• Make pastry dough:
• In a bowl stir together flour, sugar, salt, and cinnamon. With a pastry blender or fingertips blend in butter, blending until mixture resembles coarse meal. Add cold water to mixture, 1 tablespoon at a time, tossing to incorporate until mixture forms a dough. On a work surface smear dough in several forward motions with heel of hand to develop gluten in flour and make dough easier to work with. Scrape dough together and pat into an 8- by 6-inch rectangle. Chill dough, wrapped in plastic wrap, 30 minutes.
• Reserve 1 apple for making stars. Peel, quarter, and core remaining 4 apples and cut lengthwise into scant-1/4-inch slices.
• For stars, stand reserved apple on its stem end and starting from the outside, cut scant-1/4-inch vertical slices, rotating apple to cut more slices as you reach the core. With a 1 1/4-inch star-shaped cutter, cut out as many whole stars as possible from slices and then cut partial stars from scraps.
• In a food processor pulse fresh or frozen cranberries with 3/4 cup sugar until chopped fine.
• Preheat oven to 400°F.
• On a lightly floured surface roll dough into 1 17-by 14-inch rectangle and transfer to a large baking sheet. Hand-roll the edges 1 inch toward center to make a raised border and spread cranberry mixture inside. Arrange apple slices lengthwise, overlapping them, in close horizontal rows (apples will shrink slightly during baking) to resemble stripes on an American flag, leaving a space in the upper-left corner for stars. Arrange partial stars in corner and top with whole stars. Brush pastry edge with water and sprinkle remaining 1/4 cup sugar over entire tart.
• Bake tart 50 minutes, or until apples are tender and pastry is golden brown. Cool tart on baking sheet on a rack.
• Make glaze:
• In a small saucepan melt jellies over moderate heat, stirring frequently until smooth.
• Brush hot glaze over warm tart. Serve tart warm or at room temperature.