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Berry Tartlets

Berry Tartlets

The perfect solution to your next "pie emergency" . tiny berry tartlets come together in a snap with pre-made pastry and a little ingenuity!MORE+LESS-

Make with

Pillsbury Pie Crust

2

packages Pillsbury™ Refrigerated Pie Crusts (refrigerated, 4 rounds of piecrust total)

1

tbsp butter (if desired)

Powdered sugar for dusting (if desired)

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  • 1

    Pick through berries to ensure all stems and leaves are removed.

  • 2

    Combine the sugar and cornstarch in a large mixing bowl.

  • 3

    Add the berries, and fold gently to coat evenly. Set aside while preparing the piecrust.

  • 4

    Preheat oven to 425°F. Unfold the piecrust and cut out 5 inch rounds.

  • 5

    Place piecrust circles on a nonstick cookie sheet. Spoon about 1/4 cup (heaping) of the berry mixture in the center of each, and fold up the edges in a rustic fashion, being sure to tightly pinch the edges (otherwise your tartlets could unfold!). Dot each tartlet with butter if desired.

  • 6

    Bake for 20-25 minutes, until the tartlet crusts are golden brown and the filling is bubbling.

  • 7

    Immediately before serving, dust with confectioners sugar, if desired.

No nutrition information available for this recipe

More About This Recipe

  • Even though I am not a pie baker, by any stretch of the imagination, nothing is easier to make for a quick party dessert than a little Berry Tartlet.

    This was a different kind of party than I usually write about. It was a Hay party! Hey, what, you ask? What exactly is a Hay party? Well, it involves friends and . hay - you know, the dried grassy stuff horses eat. I should explain.

    I recently spent the weekend with my sister. My sister lives on a scenic ranchette, a hobby farm – on the Martha Stewart-ish end of the spectrum - rolling green pastures, white picket fences, apple trees, and wildflowers. Amy has a greyhound, a herd of cute roaming kitty cats, and not one, not two, but three horses (albeit one is a pony who acts as a BFF for her temperamental dressage horse!).

    Well, Saturday is always a work day at the ranchette. The Saturday of my visit, a friend and her father were dropping off their annual (e.g. large) truckload of alfalfa hay. A crew of workers was there to greet them, and stack the hay in the barn for the winter.

    Hayfever waylayed me, and I was stuck indoors. Left to my own devices, I begin poking around in the cupboards for something to feed the hungry crew. Given the inimitable American invoked by the hay unloading endeavor, my thoughts turned to pie. With Pillsbury Ready-Made Pie Crusts in hand, a Berry Tartlet was clearly the perfect treat! Mixed berries, powdered sugar and pie crust? Seriously, what's not to love?

    The tartlets came together in no time. First, I tossed the berries with sugar and cornstarch.

    Next, I cut the crust into rounds with a 5 inch diameter bowl – 3 for each pie crust round.

    Mound a little filling on each round, pinch the edges up, and you’re ready to bake. (Dot each tartlet with a little butter if desired.)

    Bake for about 25 minutes, cool, and dust with a little powdered sugar.

    So easy! The tartlet is my new go to dessert, for hay parties, dinner parties and beyond!!

    More Sweet Tarts to ?

    Check out Tablespoon's terrific Fruit Tart Recipe Collection for more tangy tart ideas!

    Enjoy and XO,

    Michelle

    Michelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes. Look for her posts here, and check her Tablespoon member profile often to see what she’s already gelled up!


*Note: Use 1 tablespoon for fresh berries and 1 ½ tablespoons for frozen berries.

  • Cooking spray, for the muffin pan
  • All-purpose flour, for dusting
  • One 9-inch pie crust
  • 1 -1 1/2 tablespoons cornstarch*
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 12 ounces fresh or frozen mixed berries
  • 1/2 teaspoon lemon juice
  • 1 teaspoon granulated white sugar

Recipe Summary

  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/2 cup sugar
  • 2 cups all-purpose flour, plus more for surface
  • Salt
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • Salt
  • 1/2 teaspoon pure vanilla extract
  • 4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
  • 1/2 cup apricot jam, warmed and strained (optional)

Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.

Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.

Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.

Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.

Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries gently brush with jam.


How to Make It

Make dough: Combine flours, cinnamon, sugar, and salt in bowl of a standing mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea-size but not totally crumbly. Whisk egg yolk and cream in a small bowl and add to flour mixture. Blend until dough just comes together and is smooth. Do not overmix--otherwise it will be tough.

Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours and up to 4 days.

Make pastry cream: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Stir in vanilla bean and seeds and let sit off the heat, covered, 30 minutes to develop flavor.

Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour pastry cream through a strainer into a clean bowl (discard vanilla pod).

Lay a piece of plastic wrap against surface of pastry cream to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days.

Meanwhile, form and bake tart shells: Set 10 mini brioche molds (for larger tartlets) or 20 to 24 tartlet pans (for mini tartlets) on a work surface about 1 inch apart. Roll dough out on a lightly floured surface until about 1/2-in. thick. Roll dough onto rolling pin, and then unroll over pans (it may not totally cover all the pans). Press dough into each pan, letting edge of pan cut the dough to fit. Press dough flush against bottom and sides of pan. Use your thumb or side of finger to cut and trim dough flush with pan's edge. If you have any cracks or holes, patch with extra dough from the edges. Transfer filled pans to a rimmed baking sheet.

Preheat oven to 325°. Set another empty mold or pan on top of each dough-filled mold or pan to keep dough from puffing up. If you don't have more pans, cover dough in each pan with parchment, cutting to fit. Fill parchment with baking beans or pie weights.

Bake shells until edges are light golden brown, about 10 minutes. Carefully remove top pan (or parchment with beans). Return shells to oven and bake until centers of dough look dry and are starting to turn deep golden brown, 7 to 10 minutes more. Let cool completely before removing shells from pans.

To assemble: In a medium bowl or the bowl of a standing mixer, whisk heavy cream until stiff peaks form. Fold half the chilled pastry cream into the whipped cream (save remaining pastry cream for other uses). Spread or pipe pastry cream into tart shells and top with a mix of berries.


Mini Berry Tarts

1. For crust, beat butter and sugar together until smooth. Add egg yolks and whole egg one at a time, stirring well after each addition. Stir flour and salt and blend just until dough comes together. Shape into a disc, wrap and chill for at least 2 hours before rolling.

2. Preheat oven to 350 degrees F.

3. On a lightly floured surface, knead dough for two or three turns just to soften (this will help dough roll without cracking). Roll dough to ¼-inch thick and cut out rounds to fit 24 mini tart shells. Line tarts shells, dock with a fork and chill for 20 minutes. Bake for 18 to 20 minutes, until edges of shells are golden brown. Allow to cool.

1. For pastry cream, heat milk with scraped seeds and pod of vanilla bean. In bowl, whisk egg yolks, sugar and cornstarch together. Slowly pour hot milk into egg mixture while whisking, then return mixture to pot.

2. Over medium heat, whisk milk constantly until thickened and glossy, about 5 minutes. Remove from heat and strain. Stir in butter, almond extract and almond liqueur. Cover top of pastry cream directly with plastic wrap and chill completely.

1. To assemble, whip cream to stiff peaks and fold into chilled pastry cream. Spoon or pipe a little filling into each cooled tart shells and top with a mix of berries. Arrange a few slices of toasted almonds on each tart and dust with icing sugar. (Tarts can be assembled up to 4 hours in advance of serving.)


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