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Fresh Berry Tart

in Diana's Recipe Book

Average Rating: 
(total ratings: 7)
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Servings: 8
Blueberries, blackberries, raspberries and strawberries are best during the summer monnths of June, July, August and September so why not take advantage of these beautiful berries at their peak and make this refreshing berry tart. Actually, this tart is quite easy to make and your friends and family will appreciate it so much that you took the time to make a fresh fruit dessert for them to enjoy.

1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar
1 tablespoon finely grated lemon peel, OR 1/8 tsp. lemon oil
1/2 cup (1 stick/4 oz/113g) chilled unsalted butter, cut into pieces

Pastry Cream:
3 tbsp. granulated sugar
1 tbsp. all-purpose flour
1 tbps. cornstarch
2 egg yolks
2/3 cup milk
1/2 tsp. vanilla extract

Berry Topping:
4 cups mixed berries, such as blueberries, raspberries, strawberries and blackberries

Confectioners' sugar, for dusting top of tart

Preheat oven to 425 degrees F (220 C). Prepare a 9-inch tart pan with removable bottom by lightly spraying with cooking oil spray.

Mix flour, sugar, and lemon peel (or lemon oil, if using) in food processor. Add butter. Cut in using on/off turns until mixture forms moist clumps.

Press dough onto bottom and up sides of prepared tart pan. Pierce crust all over with fork. Freeze 15 minutes. Bake crust at 425 degrees F/220 degrees C (400 degrees F/200 degrees C if using dark colored or non-stick pan) until golden brown, about 15 minutes. Transfer crust to rack and let cool.

Pastry Cream:
In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar, flour, cornstarch and egg yolks on medium speed until thick and pale yellow, 2 to 3 minutes.

In a saucepan over medium heat, combine the milk and vanilla and bring to a simmer. While stirring, pour half the milk into the sugar mixture until combined. Then pour this mixture back into the pan with the remaining milk and place over medium-low heat. Cook, whisking constantly, until the mixture thickens and starts to bubble, 1 to 2 minutes. Be sure to scrape the sides and corners of the pan while whisking to prevent scorching. Pour the pastry cream into a clean bowl and cover the surface with parchment paper. Let cool to room temperature, then refrigerate for 1 hour.

To serve, spoon the pastry cream into the crust, arrange the berries on top and dust with confectioners' sugar.

Makes 8 servings.

Source: DianasDesserts.com
Date: August 27, 2006


Reviewer: Katie
Reviewer: Mary
The favorite of my grandson that does not usually eat baked goods. His birthday cake now. Yum!!

Reviewer: Gram
Did I miss something in this recipe..I had to add ice water to the dry mass. Sorry, I did not like it.

Reviewer: Irina
Wow!Soooo good! I rarely see those. My favorite!

Reviewer: Karla
My husband asked me to make a dessert with the blackberries we had in the fridge and I found this...the whole family loved it. Scared about the crust at first. It took a LONG time to form a dough and I thought I missed something...but it came out GREAT!! Filling is great, I might make 1.5 the amount next time, we would have liked a little more on the pastry. Great recipe!

Reviewer: Jason P. Houck Sr.
This tart was a "MAJOR" hit, with my family. Many positive MMMMMMM's, even my father-in-law (hard to please) was happy! Very tasty and very easy. I did it! Thanks much, Jay

Reviewer: rachel
the first time I made this I did not cook the cream long enough. I decided to make it with the left over berries and it came out great!


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