Best 9 Rustic Berry Cream Tart Recipes

RUSTIC BERRY TART

Steps:

• Preheat oven to 425 degrees F.
• To make the crust combine the flour and salt in a medium sized bowl. Cut in the butter until you have coarse crumbs. Don't cut in too fine. Add in 4 tablespoons of water and mix (if it seems too dry add in the last tablespoon of water) Mix with a fork until large clumps start to form. Then with your hands form into a disk. Wrap tightly in plastic wrap and place in the freezer.
• For the filling combine the flour, brown sugar and zest in a large bowl. Add in your berries and gently toss to coat. Set aside.
• For the topping in a small bowl combine the ingredients and cut in the butter until you have fine crumbs. Set aside.
• Remove your pastry from the freezer and unwrap. Place on a well floured work surface and roll the dough out to a 15 inch circle. Lightly dust the top of the dough with flour and fold dough in half then half again and place the dough onto a well greased baking sheet or line it with parchment paper. Unfold your dough and spoon the berry filling onto the middle of the dough circle and fold the remaining dough up onto the filling. Sprinkle with reserved topping.
• Bake for 30-35 minutes or until the crust is golden brown. Let cool 10-15 minutes before serving.

RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
• Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
• Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
• Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
• In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
• Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
• When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
• With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

RUSTIC THREE-BERRY TART

Steps:

• Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Add the butter and mix, on low, until the mixture looks sandy and there are no pieces of butter larger than a pea, about 2 minutes. The flour should hold together when you clump it with your fingers. Scrape down the sides and bottom with a spatula, if needed. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
• In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable).
• Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
• Position a rack in the center of the oven and heat the oven to 350°. Line a heavy-duty rimmed baking sheet with parchment.
• Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it's pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a 13- to 14-inch round. It's all right if the edges are a little ragged. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.
• In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it's more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed.
• Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.
• Brush the dough evenly with the egg and sprinkle the sanding sugar directly on the dough and fruit.
• Bake until the dough is completely golden brown, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.
• When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.

BLUEBERRY-BLACKBERRY RUSTIC TART

Steps:

• In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.

RUSTIC BERRY-CREAM TART

Steps:

• Heat oven to 450ºF.
• Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
• Refrigerate several hours or until chilled.

RUSTIC RASPBERRY TART

Steps:

• Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
• Filling: Preheat the oven to 400 degrees F.
• In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
• Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
• Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
• Mix egg and milk. Brush dough with mixture.
• Bake approximately 35 to 40 minutes, or until crust is golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

RUSTIC FALL FRUIT TART

Steps:

• Place 2 cups flour in a bowl. Cut butter and cream cheese into flour using a knife or pastry blender until mixture resembles coarse crumbs. Gently mix water into flour mixture until dough forms into a ball.
• Mix apples and cranberries with brown sugar, white sugar, 2 tablespoons flour, cinnamon, and nutmeg in a bowl until coated.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Roll dough onto a lightly floured work surface, forming about an 11-inch circle. Transfer dough to the prepared baking sheet. Arrange apple-cranberry mixture decoratively on the dough, leaving a 2-inch rim of exposed dough. Sprinkle walnuts over apple-cranberry mixture. Fold exposed crust up and over the edge of the fruit.
• Brush egg over the crust and around the edge of the tart; sprinkle with raw sugar.
• Bake in the preheated oven until crust is browned and filling is tender, 30 to 35 minutes.

MIXED BERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
• Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
• Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
• Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
• Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

RUSTIC CHOCOLATE RASPBERRY TART

Steps:

• Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.