Flag Berry Tarts Recipes

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.

FLAG BERRY TARTS

Steps:

• Make red and white tarts: In a small bowl in the microwave or a bowl 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, spread half the chocolate over bottom of each of 2 tart shells; refrigerate to set, at least 5 minutes. Meanwhile, heat raspberry jam in a small saucepan with about 1 tablespoon water; strain into a small bowl.
• Remove lined shells from refrigerator. Spread a third of the creme fraiche filling over bottom of each. Arrange red raspberries in rows in a single layer in one tart shell; brush berries with strained jam. Arrange another layer of rows on top; brush with jam. Set aside. Arrange golden raspberries in other shell, and dust with confectioners' sugar to completely coat. Set aside.
• Make blue tart: Heat apricot jam in a small saucepan with about 1 tablespoon water; strain into a medium bowl. Using a pastry brush, thinly coat bottom of tart shell; let cool. Spread remaining creme fraiche filling on top.Toss blueberries with remaining jam; tumble into tart shell. Arrange on a serving tray or board.

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.

STAR-SPANGLED FRUIT TART

Steps:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.