Berry Tarts


August 13, 2015

Small bites for a festive time. The photo shows tarts served at the NARBA conference in Ventura, California in 2018

These were prepared using a different, nut-based shell. Also delicious!


Pastry: 2 cups all-purpose flour or use half whole-wheat pastry flour

2 Tbsp. sugar

¼ tsp. salt

1 hard-cooked egg yolk

¾ cup unsalted butter,chilled

¾ cup ice water, approx.


1 cup cream cheese softened

1/3 cup milk

4 Tbsp. superfine sugar

2 cups whole berries

½ cup currant jelly, melted.


1Preheat oven to 450 degrees F.

2Mix flour, sugar and salt together in mixing bowl.

3Chop in egg yolk, then cut in butter

4Sprinkle with water, a tablespoon at a time, mixing quickly with a fork after each spoonful.

5Add only enough water so dough holds together and can be formed into a ball.

6Rollout the dough as for pies, but cut individual circles about 1 inch larger than the tart pan.

7Fit the circle into the tart pan, folding the excess dough evenly under the edge to make ridge.

8Flute the edge with your fingers or crimp with the times of a fork.

9If you don’t have a tart pan, you can make tart shells on inverted muffin tins.

10Bake for 10 minutes and cool before filling.


12Beat the cream cheese, milk, and sugar together until light and airy.

13Spoon a small amount into the bottom of each tart shell and arrange berries in a pattern on top.

14Pour melted jelly on top of each tart and refrigerate until ready to serve.

From the Great American Pie, by Judith Choate, Simon &Schuster, 1992.