Raspberry Blueberry Star Tart Recipes

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FRESH RASPBERRY AND BLUEBERRY TARTS



Fresh Raspberry and Blueberry Tarts image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 to 30 tarts

Number Of Ingredients 16

2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
8 ounces cold butter, diced into cubes
1/4 cup cold water
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sugar
1 lemon, zested
1/4 cup all-purpose flour
1/4 cup sugar
Pinch salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, diced
1/2 cup creme fraiche
2 tablespoons lavender honey

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.

RASPBERRY AND BLUEBERRY ALMOND TART



Raspberry and Blueberry Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
1 egg, beaten to blend
3/4 cup whipping cream or heavy cream
1/4 cup powdered sugar
2 tablespoons amaretto liqueur
1/4 cup sliced almonds, toasted and coarsely crumbled
1 (6-ounce) basket fresh raspberries
1 (6-ounce) basket fresh blueberries
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely.
  • Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve.
  • Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well.

RASPBERRY BLUEBERRY STAR TART



Raspberry Blueberry Star Tart image

A fairly quick and easy to make summer tart. I have also made the crust with puff pastry (square shape).

Provided by Kathy

Categories     Tarts

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 8

2 (19 ounce) packages refrigerated sugar cookie dough
1 (14 ounce) can fat-free sweetened condensed milk
1/2 cup light sour cream
1/2-1 teaspoon lemon zest
1/3 cup lemon juice or 1/3 cup lime juice
1 cup blueberries
2 cups raspberries or 2 cups strawberries, halved
coarse sugar (plain or colored) (optional)

Steps:

  • Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9" or 11" round tart pan.
  • Using one package of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan.
  • Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies.
  • Place on ungreased baking sheet, and sprinkle with coarse sugar.
  • Bake crust 12-15 minutes and cookies 3-4 minutes; cool.
  • Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick.
  • Cover and chill up to four hours.
  • Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust. You can use the star cookies as a border in the event the sides of your cookie tart break off.
  • Spread filling on the crust; top with berries and star cookies.

TANTALIZING RASPBERRY TARTS



Tantalizing Raspberry Tarts image

Another recipe from "The Anne of Green Gables Cookbook": "The little girls of Avonlea school always pooled their lunches, and to eat three raspberry tarts all alone or even to share them only with one's best chum would have forever and ever branded as "awful mean" the girl who did it. And yet, when the tarts were divided among ten girls you just got enough to tantalize you. " (from "Anne of Green Gables" by L.M. Montgomery). Times are estimated and do not include cooling time beyond the initial 15 minutes (included in cooking time). The original recipe did not specify the size of package of frozen berries, so I guessed a 10 oz package based on the fresh raspberry substitution.

Provided by Halcyon Eve

Categories     Tarts

Time 1h10m

Yield 8-10 tarts, 8-10 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1 egg yolk
1 tablespoon water
1 tablespoon lemon juice
1 (10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberry
3 tablespoons cornstarch
1/4 cup cold water
3/4 cup sugar

Steps:

  • Preheat oven to 425°F.
  • Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
  • Combine egg yolk, water, and lemon juice with a fork.
  • Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
  • Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
  • Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
  • Spoon filling evenly into tart shells, filling each no more than 2/3 full.
  • Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
  • Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

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