Best 4 Berry Nut Tarts Recipes
Indulge in a delightful journey of flavors with our exquisite Berry Nut Tarts, a harmonious blend of sweet and tangy berries nestled in a buttery, golden crust. These individual tarts are a symphony of textures, featuring a crisp, flaky crust that crumbles at the touch, a velvety smooth filling bursting with juicy berries, and a crunchy, nutty topping that adds the perfect finishing touch. With a variety of recipes to choose from, including classic berry tarts, nutty oat crumb tarts, and even a gluten-free option, there's a perfect Berry Nut Tart for every palate and dietary preference. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring that you create stunning and delicious tarts that will impress your friends and family. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more.
Here are our top 4 tried and tested recipes!
STAR-STUDDED BERRY TARTS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 tarts
Number Of Ingredients 17
Steps:
- Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
- Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
- Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
- Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
- Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar.
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
BERRY FRUIT TART
Make your day more colorful with our Berry Fruit Tart recipe. Fresh blackberries, raspberries and sliced strawberries combine delightfully with cream cheese and puff pastry in our Berry Fruit Tart.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin. Transfer to large baking sheet; brush edges with water. Fold over 1/2 inch around all sides, then press firmly onto bottom of pastry to form rim. Pierce bottom of pastry in several places with fork.
- Bake 15 min. or until golden brown, breaking any large air bubbles with fork after 10 min. Transfer pastry to wire rack; cool completely.
- Beat cream cheese, sugar and apple juice until blended; spread onto pastry. Top with berries. Brush melted jelly over fruit just before serving.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 8 g, Protein 3 g
MIXED BERRY TART
This berry tart is light and fresh! Refrigerate any leftovers.
Provided by janet
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
- Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
- Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
- Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
- Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g
Tips:
- For a gluten-free option, use gluten-free flour instead of all-purpose flour.
- To make the tarts ahead of time, bake them according to the recipe and then let them cool completely. Store the tarts in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, let them come to room temperature for about 30 minutes before filling them with berries and nuts.
- If you don't have a tart pan, you can use a muffin tin instead. Just fill each muffin cup with about 2 tablespoons of batter and bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- For a fun variation, try using different types of berries and nuts in your tarts. Some good options include strawberries, blueberries, raspberries, blackberries, pecans, walnuts, and almonds.
- If you want to add a little extra sweetness to your tarts, you can sprinkle them with powdered sugar or drizzle them with honey before serving.
Conclusion:
These berry nut tarts are a delicious and easy-to-make treat that are perfect for any occasion. With their flaky crust, sweet and tangy filling, and crunchy nuts, they're sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these tarts a try!
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