Follow by Email

Tuesday, July 7, 2015

Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 
Bake: 10 minutes  + cooling
Makes: 16 servings

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour


1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice


1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice


1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

  1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
  2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
  3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
  4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
  5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

No comments:

Post a Comment