You can add any mix you like, just make sure you have the full 4 cups of berries.Īdd the brown sugar, cinnamon, and corn starch and mix gently to combine. Tip: I use a combination of strawberries, blueberries, raspberries, and blackberries. Place the berries in a colander and rinse well, then transfer to a medium size bowl. Don’t worry about the edges being perfect. Roll the defrosted puff pastry out onto a baking sheet (I’m actually using a rectangular pizza stone) to smooth the creases. Cut larger strawberries into halves or quarters. Once your puff pastry is defrosted, and you are ready to begin, preheat your oven to 400☏.
Set the puff pastry out to defrost for about 40 minutes before you begin baking.
#MIXED BERRY TART RECIPE HOW TO#
How to Make a Mixed Berry Puff Pastry Tart Prep! It also goes great with a sprinkle of powdered sugar or a scoop of ice cream! This dessert can be served warm, cold, or at room temperature.A little bit of cinnamon and brown sugar add a touch of warmth and balance the tartness of the berries.While I do use equal amounts of strawberries, blueberries, raspberries, and blackberries, as long as you use 4 cups total, you can use whichever berries you prefer. You can use any combination of berries.This is a super easy recipe that’s great for holidays or any other kind of get together since it’s a multi-serving dessert with barely any prep work! Why This Recipe Works Many, many years later, those little blossoms inspired this Mixed Berry Puff Pastry Tart – minus the apples – as well as the Mixed Berry Puff Pastry Napoleons that I love to make in the summer time! It was one of those food experiences where after just one bite in, I was in love. They are frozen mini tarts that come in a couple different flavors – one being a combination of mixed berries and apples. I can still remember the first time I tried a Bumbleberry Blossom. See our Disclosure Statement for more information. It is a delicious, easy to make, beautiful dessert that is ready to serve in just 30 minutes! To serve, slice with serrated knife into 12 equal pieces.Mixed Berry Puff Pastry Tart is made with strawberries, blueberries, raspberries, and blackberries. With pastry brush, dab and brush apple jelly over tops of berries. Heat apple jelly in small nonaluminum saucepan until melted, whisking to make smooth. Arrange berries in concentric rings over pastry cream, larger berries should be outside, smaller berries toward center. Spread cooled pastry cream evenly into baked tart shell. Remove side of pan and slide crust onto serving plate using spatula. Bake until crust is golden and edges begin to shrink from sides of pan, 15 to 18 minutes. Prick bottom of dough at 1-inch intervals with fork. Press with tines of fork around top of crust to make decorative design. Ease dough into pan, pat evenly and press edges into sides of pan. Ĭarefully peel wax paper from top and transfer dough to tart pan. Roll dough out into 13- to 14-inch circle about 1/8 inch thick.
Cover with two additional sheets of overlapping wax paper. Place two 15-inch lengths of wax paper on counter, overlapping in middle. Coat 9-inch tart pan with nonstick cooking spray. Wrap and chill in refrigerator about 1 hour. Turn dough out on work surface and briefly knead into a ball. With motor running, add ice water by the tablespoonful and process just until dough comes together, about 4 minutes. (Makes 2 cups.)Ĭrust: In food processor, combine flours, oil, sugar, baking powder and salt. Place plastic film directly on top and chill 4 to 6 hours. Continue cooking and stirring 6 minutes longer. Stirring constantly, bring to a boil over medium heat. Press paste through sieve with wooden spoon into saucepan with milk-sugar mixture. Add remaining 1/2 cup milk little by little, stirring to make a smooth paste. Pastry Cream: In medium saucepan, whisk together 1 1/2 cups milk, sugar and salt.
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