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All-American Berry Tart

All-American Berry Tart

All-American Berry Tart
All-American Berry Tart
All-American Berry Tart
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All-American Berry Tart
Ingredients
  • 1 store-bought pie crust (not in a pan)
  • PASTRY CREAM:
  • 2 T. flour
  • 2 T. cornstarch
  • ½ c. sugar
  • 2 c. milk
  • 2 large egg yolks
  • 3 T. butter, softened
  • ½ t. vanilla extract
  • TOPPING:
  • 1 c. apricot jam
  • 1 T. lemon juice
  • 2 pts. Fresh blueberries
  • 2 pts. Fresh raspberries
Instructions
  1. Follow package instructions to fit crust into 9” tart pan with removable bottom.
  2. Bake until light golden.
  3. PASTRY CREAM: Mix flour, cornstarch and sugar in bowl.
  4. Add ⅓ c. milk, beat until smooth.
  5. Whisk in yolks.
  6. In a pan, bring remaining milk to a simmer.
  7. Whisking constantly, pour hot milk into yolk mixture.
  8. Pour back into pan and bring to a boil, stirring.
  9. Boil 2 minutes, whisking.
  10. Remove from heat, beat in butter and vanilla.
  11. Pour into bowl, press plastic wrap directly onto surface of cream. Chill 1 hour.
  12. Stir jam, lemon juice and 2 T. water in pan over low heat until jam melts. Strain.
  13. Remove crust from tart pan.
  14. Brush with jam glaze.
  15. Spread the pastry cream evenly.
  16. Arrange raspberries in center, forming a star.
  17. Fill in remaining surface with blueberries.
  18. Brush tart with remaining glaze.
  19. Serve or keep in refrigerator until served.
 

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