Berry Flag Tart

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  • Makes: 24 servings
  • Prep: 1 hr
  • Chill: 50 mins
  • Bake: 1 hr 15 mins 350°F
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Berry Flag Tart
Ingredients Crust:
2
tablespoons granulated sugar
1 1/2
teaspoons salt
1 1/2
cups cold unsalted butter, cut into 1/2-inch slices
1/2
cup ice water
1
egg
2
tablespoons water
1/3
cup Swedish (pearl) sugar
Raspberry Filling:
5
6 ounce packages fresh raspberries (about 8 cups)
2
tablespoons lemon juice
1/4
cup ClearJel or cornstarch
 
Pinch salt
Blueberry Filling:
2
6 ounce packages fresh blueberries (about 2 cups)
1
tablespoon lemon juice
2
tablespoons ClearJel or cornstarch
 
Pinch salt
Directions
    Crust:
  1. In a food processor combine the flour, granulated sugar and salt. Cover and pulse to distribute ingredients. Add butter; pulse until mixture resembles very coarse cornmeal with a few large butter chunks still visible. While pulsing, add the water slowly. Continue pulsing until the water is evenly distributed but don't allow the dough to form into a ball. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls; one ball should contain two thirds of the pastry ( 21 ounces). Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.
  2. Roll the large dough portion into a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15x10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut 4 more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, rerolling scraps as necessary. Place strips and stars on a parchment paper-lined large baking sheet. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.
  3. Raspberry Filling:
  4. Place raspberries in a large bowl; toss with lemon peel and juice. In a small bowl combine granulated sugar, ClearJel, and salt. Sprinkle sugar mixture over raspberries; toss to combine. Set aside.
  5. Blueberry Filling:
  6. Place blueberries in a large bowl; toss with lemon peel and juice. In a small bowl combine granulated sugar, ClearJel, and salt. Sprinkle sugar mixture over blueberries; toss to combine.
  7. To Assemble:
  8. Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6x4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 1 1/4 hours or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.
Nutrition Facts (Berry Flag Tart)
    Per serving:
  • 244 kcal cal.,
  • 12 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 38 mg chol.,
  • 157 mg sodium,
  • 32 g carb.,
  • 3 g fiber,
  • 15 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Chocolate Desserts, Desserts
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