Saturday, July 2, 2011

Red, White, and Blueberry Tart



The Fourth of July weekend is finally here...

I don't know about you, but I am definitely looking forward to a little time away from work for some fun in the sun and the chance to get to eat my favorite All-American summer foods.  Plus, my sister is coming to visit, the weather will be in the mid-to-high eighties (which means lots of pool and beach time) and I capped off this week with an appearance on Channel 6, San Diego Living.  It was my first time on live TV and I had so much fun doing a live cooking demo of a Red, White, and Blueberry Tart for the Fourth of July.  Since it was right before the holiday weekend, it was the perfect time to share a classic red, white, and blue dessert recipe like this tart.  I know some people that are local to San Diego already tuned in live yesterday morning, but you can watch the clip here!  




I want to send a big thank you to the great people at San Diego Living for inviting me on the show, and if you haven't watched before, definitely visit their website.  When I was there on Friday, they also had fantastic segments from SD Bargain Mama about how to save money on summer family fun, as well as a cool makeup artist and beauty consultant with great summer looks.  All the videos are right on their homepage so you can easily scroll through and view them all!


Ok, now let me quickly tell you a little more about this fantastic Red, White, and Blueberry Tart - the crust is made from homemade sweet tart dough, which is also known by the fancy french name of 'pate sucree,' although there is really nothing fancy or complicated about making this.  I have made this dough at least 4-5 times now, and it is fool-proof - it turns out perfectly every time.  Plus it is quick to make.  With a food processor, you can have it ready and chilling in the fridge in under five minutes.  I promise.  


Once the sweet tart crust is baked, the "Red" layer comes from sliced fresh strawberries topped with sweet summer strawberry preserves.  As I mentioned in my last post, I think you get the most authentic strawberry taste when you make the preserves at home, but store-bought preserves also work great for this recipe.  The fresh berries with the preserves provide a great textural element as well as sweet taste. 


Next, the strawberry layer is covered with a "White" layer of cream filling.  I adore the flavor of this cream filling - with a base of reduced fat cream cheese and honey greek yogurt, the taste is perfectly sweet balanced with the right amount of tartness.  It is light and fresh and my taste-testers (aka my co-workers) said it was their favorite part of the tart.  

(Also, I had some cream filling leftover, and I discovered it is delicious just for dipping berries.  If you don't want to make the whole tart, you could just make the filling and take it to a party with fresh, sweet strawberries!)


Finally the cream filling is topped with "Blue" berries as well as some more fresh strawberries.  I didn't really like the fuss of arranging the berries in any sort of pattern, and it is just so much easier to take them by the handful and drop them over the top.  Effortless.  



The berries on the top against the white cream make this tart look absolutely stunning for summer parties - I can promise that your friends will oooh and aaah when they see it, and they will be even more in awe when they taste it's sweet simplicity.  The recipe is below, and I also provided some tips for making it easier and quicker, and for transporting this tart to your party in perfect condition.  

Enjoy, and have a sweet, and happy Fourth of July! 


You might also like: Strawberry Lemonade Cupcakes
___________________________________

Red, White, and Blueberry Tart
While this dessert is obviously themed perfectly for Fourth of July, Labor Day, or Memorial Day, it would be perfect for any summer backyard party or picnic.  The flavors are fresh, the colors are vibrant, and your guests are sure to be impressed!  Ideally, this tart would be best with homemade tart dough and homemade preserves, but if you want a fast and easy treat, check the bottom of the recipe for quick shortcuts and tips.* 

Sweet Tart Dough (Pate Sucree, adapted from Martha Stewart):
1 1/4 cups all-purpose flour
1/2 tsp salt
1 1/2 tbsp sugar
1 large egg yolk
1 stick chilled butter, cubed
2 tbsp ice water

Strawberry Filling: 
About 7-10 strawberries, washed, hulled, and thinly sliced lengthwise
About 1/2 cup strawberry preserves 

Cream Filling:
1 8-oz package reduced fat cream cheese, room temperature
1 8-oz container honey-flavored greek yogurt
Juice of 1/2 lemon
3 tbsp sugar
1/2 tsp vanilla extract

Extra washed blueberries, and washed, hulled, and quartered strawberries for topping

9-inch tart pan with removable bottom

For tart dough, pulse together flour, salt, and sugar a food processor, then add egg yolk and pulse again. Add the cubed, cold butter all at once, and pulse until the mixture resembles coarse sand with pea-size butter lumps. Drizzle ice water evenly over mixture and pulse until the dough starts to come together into a ball. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 teaspoon at a time, pulsing until incorporated, then test again. Dough will eventually be pliable but not too sticky. Press dough into a ball, then flatten into a disk. Chill, wrapped in plastic wrap at least 1 hour or overnight.

When ready to bake the crust, preheat oven to 350°F. Roll out the dough on a well-floured surface into a roughly 11- or 12-inch round. Carefully pick up the dough and lay it over a 9-inch tart pan. Taking care not to stretch the dough, press the dough into the sides of the tart pan with your fingers, and then use a knife to cut off the excess dough to make a clean edge for the tart crust. (Check here for helpful photos.) Return the crust to the refrigerator and chill for at least 30 minutes, or well-wrapped overnight (I get the best results this way, and find it to be easiest time-wise). Before baking, prick the tart crust all over with a fork, then bake tart crust for about 30-35 minutes until crust is golden. Remove from the oven, cool on a rack, then remove the tart crust from the pan. (Tart crust can be baked 1-day ahead.)

Once the tart crust is cooled, prepare your fillings. First, make your cream filling by beating the cream cheese until it is fluffy and smooth. Add the remaining ingredients to the cream cheese, and continue to beat until the mixture is smooth and silky. To fill the tart crust, first add the sliced strawberries in a single layer on the bottom, filling the space as best you can (some strawberries might be leftover). Next add the strawberry preserves to fill in the spaces between the strawberries and in a very thin layer over the top. (If your preserves are not pourable, just warm them in the microwave for a few minutes.) Finally, add the cream filling over the top in a thick layer to fill the tart crust completely. Smooth the top, and transfer the tart to the refrigerator to chill for at least 2 hours before serving. 

For serving, add the blueberries and strawberries to the top of the tart in any pattern you like. For a more easy, rustic look, just scoop them up in handfuls and drop them over the top of the tart. Once filled, the tart should be served within 24 hours, but ideally it is best within a few hours after the tart crust is filled (the crust will be the most flaky and sweet).  

*If you are pressed for time, here are a few recipe shortcuts and tips:

-I find it easiest to make this tart in two days to save time. I make my dough in the evening, let it chill for an hour, then roll it out and form it in the tart pan. I refrigerate this overnight, then bake it first thing in morning so it can cool and I can fill it in the early afternoon.
-To save more time, frozen store-bought pie crust can also be used. Bake according to package directions, and fill as directed above.
-I love to use homemade strawberry preserves for this recipe, but it is not strictly necessary - think of it as bonus authentic flavor if you have the time. If not, use high-quality preserves made from real fruit.
-the consistency of the filling is definitely best when chilled for at least 2 hours, but you can also just add the fruit and go if you are in a hurry. It is solid enough that it will support the weight of the fruit and not run out of the tart crust.
-And lastly, to transport this tart so it arrives at your party in perfect condition, stick 4 toothpicks in the top of the tart. They will stick up over the top of the tart, and then you can place a paper plate upside down over the top of the toothpicks, and use this as a 'lid' for wrapping the whole contraption loosely with saran wrap. It works like a charm. 

64 comments:

  1. Those tips in the end are really good. Love that vibrant red color of the preserve, looks absolutely stunning! And Blueberries and Strawberries...well, am living for these exotic berries on Earth :)

    ReplyDelete
  2. Brilliant idea to cover the strawberry filling with cream. It would give a pleasant surprise - both visually and taste wise.

    ReplyDelete
  3. I was going to make a red, white and blue tart for the 4th too!! :) Yours looks fabulous!! Congrats on being featured on SD Living!

    ReplyDelete
  4. Such a pretty tart Amanda! We love berries over here. Happy 4th :)

    ReplyDelete
  5. Beautiful tart! And congrats on the show!

    ReplyDelete
  6. Absolutely beautiful! There is nothing like a fresh fruit tart!

    ReplyDelete
  7. Watched the show, it was fantastic!! You did a great job! And what a wonderful recipe to feature too, just love it!

    ReplyDelete
  8. Oh Amanda, this looks amazing! The photography, the recipe, it's just gorgeous!

    I just posted a recipe for a red,white,and blue clafoutis. Your tart has me wanting to make that, too!

    ReplyDelete
  9. Congratulations on your television appearance. You are a natural, I know 'cause I've worked in television for years (behind the scenes). I love that you also put timesaving tips on your recipe - it'll just make us all cook more. Well done!

    ReplyDelete
  10. A splendid tart! It looks so tempting.

    Congrats on you TV appearance! You look like you've done that all your life.

    Cheers,

    Rosa

    ReplyDelete
  11. How exciting to be on tv! Congratulations! This tart is so pretty and summery. Have a lovely weekend!

    ReplyDelete
  12. Oh, Amanda... your photos are magazine-worthy stunning!!! Simply beautiful. I'm so glad that you posted the link to your tv shot, we were out of town and didn't get a chance to see it. You are truly so comfortable in front of the camera, definitely a natural! Loving the tart.... I know how to stumble that!!! ;)

    ReplyDelete
  13. STUNNNNNNING! i love the strawberry preserves on the bottom...so yummy!

    ReplyDelete
  14. So exciting to see you on TV!!!!

    ReplyDelete
  15. There is such a simplicity about tarts like this, the berries on the white base, they have such a delightful classic-ness about them :) Yours looks absolutely scrumptious and your photos are just perffeccttt as always!

    ReplyDelete
  16. It looks amazing! So professionally made, like from the bakery!

    ReplyDelete
  17. Thanks for posting the clip, I didn't know you were going to be on or else I would have tuned in.

    I realize these aren't directly related, but being a molecular biologist, do you have any interest in avant-garde type cooking?

    Enjoy the 4th!

    ReplyDelete
  18. Stunning tart! Perfect for the holiday...and it sounds so incredibly delicious!

    ReplyDelete
  19. Amanda - congrats on your TV appearance - you did a terrific job. Your tart looks just perfect for the 4th of July Holiday! Delish!!

    ReplyDelete
  20. Yay you!!!! That is awesome and wonderful!!! Great job!

    ReplyDelete
  21. Oh, this looks SO good. Loved the video!

    ReplyDelete
  22. Wow congratulations on being on tv! And although you seemed a tiny tad nervous, once you started talking you were so natural! And much nicer to listen to than the host! Go, you! Fabulous! And great summer tart!

    ReplyDelete
  23. Yummyyyy, can't wait to try it it looks gorgious!

    ReplyDelete
  24. This is really stunning and looks delicious. I love the idea of the fresh preserves on the bottom!

    ReplyDelete
  25. Congratulations sister on your appearance on San Diego Living! What an accomplishment!

    ReplyDelete
  26. wow, congrats. You looked stunning, just like the dessert~!

    ReplyDelete
  27. Amanda, congratulation on your first TV appearance. You're so comfortable in front of the camera.
    The Red White and Blueberry tart looks great, your photos are simply stunning.
    Happy 4th of July!!

    ReplyDelete
  28. Happy 4th of July! It is so cool you are on TV. Congratulations. This tart looks amazing. Perfect for the 4th but I am thinking it is worth making all summer long.

    ReplyDelete
  29. This tart looks scrumptious! I love the idea of the strawberry and strawberry preserve layer on the bottom. The video from your spot on TV is great too. I use to direct a couple live tv programs and it's always entertaining for sure, though I'm not sure I'd do as well as you did on that side of the camera--I like hiding behind the camera. Congrats.

    As always gorgeous shots. Happy fourth to you too!

    ReplyDelete
  30. Such an easy and awesome tart Amanda. I tell you - you totally a natural when it comes to TV :-D

    ReplyDelete
  31. You were awesome, so great in front of the camera! Hmm, I sense a Cilantropist cooking show on the horizon. :-)

    ReplyDelete
  32. Wow! Congratulations on your TV appearance! Very exciting.

    As always, the tart looks beautiful. Love the idea of the greek yogurt filling

    ReplyDelete
  33. First of all, you ROCK!

    Second of all, this is beautiful.

    ReplyDelete
  34. Amanda! You did a beautiful job on the segment, so proud of you! You were very poised for the camera :) Love the layers of the tart, most especially the cream filling. I can imagine how creamy and tangy it was with the honey Greek yogurt. And loved the transport tips, too :) Well done!

    ReplyDelete
  35. This tart looks delish! Motivating me to use my tart pan that sits unwrapped... Congrats on the TV appearance too. Super fun!

    ReplyDelete
  36. Congrats Amanda on this TV feature! The tart looks fantastic!

    ReplyDelete
  37. I'm sorry for my late comment...but still I want to say congrats on the TV feature! THIS IS SO COOL!!!! The tart looks beeeeaaautiful! I'm sure this tart tastes heavenly! Wonderful post Amanda!

    ReplyDelete
  38. Oh wow look at you ON TV!! Congrats and this tart is just lovely =D

    ReplyDelete
  39. congrats on your TV feature :) how exciting and what a beautiful gorgeous tart! ill be making it soon as soon as we get some fresh blueberries around here!!

    haha you're almost like my twin, not just the blog names but i studied molecular biology in college too (well half my degree anyway!)

    ReplyDelete
  40. I've been reading your blog instead of making dinner...that's how much i enjoyed it! Love the recipes. The photographs. It's such a happy blog.

    ReplyDelete
  41. Pia: Your comment just made my day. <3 Thanks so much for the compliments!!!

    ReplyDelete
  42. awesome awesome job on your tv debut:) you are adorable!

    ReplyDelete
  43. Love your tv appearance Amanda. Excellent job!!

    ReplyDelete
  44. After much anticipation I finally made this tart! I did everything from scratch including the dough and the preserves and found the step by step instructions to be very easy to follow! I used strawberries and black berries for my toppings which were delicious! My one recommendation would be to follow the instructions on transporting this that Amanda included! Can be fragile as I learned the hard way!

    ReplyDelete
  45. Wow! What a delicious recipe.It is looks like amazing.Congratulation on your TV appearance.I must try it.You used straberries and black berries on the top Which were fabulous.Excellent job.Thanks for sharing with us.
    San Diego IT Consulting

    ReplyDelete
  46. Red, White and Blueberry Tart! Sara Moulton made a special treat for Independence Day on Good Morning America.Natural whole food dessert recipes that are patriotic. These diet desserts are good for you. Easy to make desserts that are healthy.

    ReplyDelete
  47. Este blog é uma representação exata de competências. Eu gosto da sua recomendação. Um grande conceito que reflete os pensamentos do escritor. Consultoria RH

    ReplyDelete
  48. Hurrаh! In the end I gοt a ωeblоg fгοm where I
    bе capable of reallу obtain usеful infоrmation regarding my study and knоwledge.
    Also see my webpage :: loans for bad credit

    ReplyDelete
  49. http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/http://www.oliversloans.co.uk/Heya i'm for the first time here. I came across this board and I find It truly useful & it helped me out much. I hope to give something back and aid others like you aided me.

    Have a look at my page :: one month loan
    Feel free to visit my web site : %anchor_text%

    ReplyDelete
  50. http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/http://www.gabrielsloans.co.uk/Grеat blog you've got here.. It's hard to find hіgh qualіty wгitіng liκe yours these daуs.

    I honeѕtly appгeciatе individuals like
    you! Take carе!!

    Here iѕ my web page ... quick cash loans
    Also visit my webpage :: %anchor_text%

    ReplyDelete
  51. This informаtiοn is inѵaluable. Whеre can Ι find out more?


    Μy blοg post: guaranteed payday loans
    my webpage: guaranteed payday loans

    ReplyDelete
  52. Ӏ аm truly grateful to thе holder of this ωeb ѕite who has shaгed this imprеssive ρiece of wrіting at hеre.


    Here is my web blog ... losing weight

    ReplyDelete
  53. Ехcellent blοg here! Also your web
    site loads up fast! Whаt host are уou using? Can
    I get your affiliate link tο your hoѕt?
    I wish my web sіte loaded up as quіckly as yours lol

    Αlѕо viѕit my web-site:
    best way to lose weight

    ReplyDelete
  54. Greаt аrtiсle, јust what ӏ neеԁed.


    Сheck out my ωebsitе :: New Bingo Sites

    ReplyDelete
  55. We're a group of volunteers and opening a new scheme in our community. Your site offered us with useful info to work on. You have done an impressive job and our entire community shall be grateful to you.

    Here is my blog post; personal loans
    My webpage - personal loans

    ReplyDelete
  56. Its liκe уou read my mіnd! You sеem tο
    know a lot about this, like you wrote the book in it or somеthing.

    I thinκ that yοu could do with ѕome pics to drivе the messagе hοmе a little bit, but instеad of
    that, this іs ωοnderful blοg. Α fantastic reаd.
    I wіll certainly be back.

    My web site :: small loans

    ReplyDelete
  57. What's up, this weekend is good in support of me, since this time i am reading this wonderful educational piece of writing here at my home.

    Here is my page ... payday loans no credit check
    My site :: payday loans no credit check

    ReplyDelete
  58. Generallу I don't read article on blogs, however I would like to say that this write-up very forced me to take a look at and do it! Your writing taste has been amazed me. Thanks, very nice post.

    My website; short term loans

    ReplyDelete
  59. A person essentially aѕsist to make significаntly posts I would state.
    That is the first tіme I fгequented your ωeb pаge and
    thus far? I surрrised with thе reѕeаrch
    уou mаԁe to create this actual put up еxtrаοrdinаry.
    Excellent job!

    Feel free tо ѕurf to my webpagе; payday loans

    ReplyDelete
  60. Hello to eѵerу bοdy, it's my first go to see of this webpage; this weblog contains remarkable and truly good material designed for readers.

    Feel free to visit my web blog payday loans

    ReplyDelete
  61. Am doing my coursework on food and this tart is so on the list for my final making.
    I love the article and the pictures.

    !!!so awesome!!!!

    ReplyDelete