Recipes and Cooking Berry Flag Tart 3.5 (11) Add your rating & review Think of this patriotic berry tart as a more showy take on a lattice-topped berry pie. By By Gesine Bullock-Prado Published on May 12, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 50 mins Bake Time: 1 hrs 15 mins Total Time: 3 hrs 5 mins Servings: 24 Jump to Nutrition Facts Ingredients Crust: 3 cup all-purpose flour 2 tablespoon granulated sugar 1 ½ teaspoon salt 1 ½ cup cold unsalted butter, cut into 1/2-inch slices ½ cup ice water 1 egg 2 tablespoon water ⅓ cup Swedish (pearl) sugar Raspberry Filling: 5 6 ounce packages fresh raspberries (about 8 cups) 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice ¾ cup granulated sugar ¼ cup ClearJel or cornstarch Pinch salt Blueberry Filling: 2 6 ounce packages fresh blueberries (about 2 cups) 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice ¼ cup granulated sugar 2 tablespoon ClearJel or cornstarch Pinch salt Directions Crust: 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. 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. Raspberry Filling: 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. Blueberry Filling: 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. To Assemble: Preheat oven to 350°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. Con Poulos Rate it Print Nutrition Facts (per serving) 244 Calories 12g Fat 32g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 244 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 38mg 13% Sodium 157mg 7% Total Carbohydrate 32g 12% Total Sugars 15g Protein 3g Vitamin C 11.7mg 59% Calcium 18mg 1% Iron 1.1mg 6% Potassium 90mg 2% Folate, total 38.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.