Berries and Cream Tart

We can't think of any better way to use fresh summer berries than this decadent tart recipe. A homemade pastry makes this cream-filled tart even more delicious.

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3.5 by 2 people

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  • Makes: 12 servings
  • Serving Size: 1 slice each
  • Makes: 12 slices
  • Prep: 30 mins
  • Chill: 30 mins
  • Bake: 14 mins 450°F

Berries and Cream Tart

Directions

  1. Prepare and chill Rich Tart Pastry. Preheat oven to 450 degrees F. Roll out pastry and transfer to a 10x2-inch round tart pan with a removable bottom. Press pastry into fluted sides of tart pan; trim edge. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool on a wire rack.
  2. Meanwhile, for filling, in a large bowl beat cream cheese and orange marmalade with a mixer on medium until combined. Gradually beat in heavy cream until mixture is light and fluffy.
  3. Remove side of tart pan. [TK: is this the best time to remove side of pan??] Spread filling into baked tart shell. Cover and chill until ready to serve. Top with berries and, if desired, orange zest.

From the Test Kitchen

Purchased Individual Tarts

Spread filling into purchased individual graham cracker or shortbread tart shells and top with berries.

Homemade Individual Tarts

Prepare and roll out Rich Tart Pastry. Cut into six 4 1/2-inch circles, rerolling scraps as needed. Transfer pastry circles to six 3 1/2-inch individual tart pans with removable bottoms; press into sides and trim edges. Prick pastry and line with foil. Bake 6 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is golden. Cool on a wire rack. Remove from pans. Spread filling into tart shells and top with berries. Makes 6 individual tarts.

Per individual tart??: NEED

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Nutrition Facts (Berries and Cream Tart)

  • Per serving:
  • 352 kcal ,
  • 26 g fat
  • (16 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 113 mg chol. ,
  • 149 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 14 g sugar ,
  • 4 g pro.
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