Berry Tarts

CategoryDifficultyIntermediate

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.
 
 Filling:
 1 cup cream cheese softened
 1/3 cup milk
 4 Tbsp. superfine sugar
 2 cups whole berries
 ½ cup currant jelly, melted.

1

Preheat oven to 450 degrees F.

2

Mix flour, sugar and salt together in mixing bowl.

3

Chop in egg yolk, then cut in butter

4

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

5

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

6

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

7

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

8

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

9

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

10

Bake for 10 minutes and cool before filling.

11
12

Filling:

13

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

14

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

15

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

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

Ingredients

 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.
 
 Filling:
 1 cup cream cheese softened
 1/3 cup milk
 4 Tbsp. superfine sugar
 2 cups whole berries
 ½ cup currant jelly, melted.

Directions

1

Preheat oven to 450 degrees F.

2

Mix flour, sugar and salt together in mixing bowl.

3

Chop in egg yolk, then cut in butter

4

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

5

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

6

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

7

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

8

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

9

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

10

Bake for 10 minutes and cool before filling.

11
12

Filling:

13

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

14

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

15

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

Berry Tarts