P&Q: Quick Classic Berry Tart

This should be a quick one! Im thinking about those of you who have issues with Pastry Cream though. I will not name names, you know who you are. ;)
Let the tarts begin!

57 thoughts on “P&Q: Quick Classic Berry Tart

  1. Early for local berries here too. If I cant find any I like, I am going to go with my good ole standby, cherry pie filling. Any excuse to use it is fine by me. :)

    • LW – I’m afraid I won’t be able to make this, this week. :( Finances are tight, berries are high, and I’d be the only one eating it. I will add it to my list to make another time! Sorry :(

  2. berries here are still like $3-4 a packet….rather than spend the $$ on three kinds, i think i’ll roast some pinapple chunks in caramel or maple and have tropical fruit tarts for cinco de mayo dessert.

  3. This is easy and delicious. I have made it twice since it was assigned. Berries are available and I added some small chunks of mango. Little dabs of Cabernet Sauvignon Wine Jelly topped it off.

  4. We just picked big buckets of fresh strawberries at a local farm and I made the mini crusts and 1/3 of the cream last night. I am going to put them together in a few minutes and share with the neighbors.
    I am making one with just strawberries and the other two with strawberries, blackberries, and blueberries. Can’t wait to share!

  5. Mine is chilling getting ready to be eaten very soon. I found a thing of raspberries marked down, blackberries were on sale and so were strawberries. I used all the pastry cream in mine (blushes), since I built my crust up tall in my springform, I had the room.

    (blueberries were $4 for a tiny thing!)

  6. Quick question for everyone: the tart dough recipe says that it will fill a 9-inch tart pan. Well, before reading the recipe, I ran out to Williams-Sonoma yesterday and bought a 10.25 inch tart pan. What should I do? Buy a new pan or just increase all of the ingredients just a little bit — or is that too risky?

    Thanks!

    • I have an extra big tart pan and just make 1 1/2 times the crust whenever I use it (I just have the quantities written in my book to make it easier since that’s what I do most of the time!)

      Hope that helps!

    • The sweet tart dough crust is pretty simple and rustic. I don’t think it would hurt things too much if you tweaked to amount slightly. Just eye-ball it and make sure it has the right consistency while in the food processor.

    • If it were me, I’d actually return the tart pan and get a 9-inch pan instead. Most tart recipes are designed for a 9-inch pan, so it’ll be a more useful size down the road as well.

    • Wow! Three completely different suggestions! Haha. I think the plan is to buy a new pan if I have time to run out to WS. If not, I’ll give the “rustic approach” a try. Thanks!

  7. I made this last night with Dorie’s ganache in place of the pastry cream and it was insane. I glazed it with a little melted strawberry jam. Top five for sure.

  8. I’m excited to make this but I need an idea of where to get a tart pan that might be cheaper than Williams-Sonoma that was mentioned in another comment here. Do stores like Wal-mart, Target or Meijer sell things like this? I completely forgot to look when I was at Walmart last weekend. Of course. TIA!

  9. Right off the bat I’m admitting that I’m crazy. I’m hosting a Mother’s Day Brunch on Sunday for about 20+ ppl and decided that 6 days ago. Yikes! So in an effort to make the most of my time, do you think I can make the pastry cream for this tart on Friday (today) and it will be good for Sunday? TIA!

  10. Just happened to be browsing through BFMHTY and trying to decide between Rick Katz’s Brownies for Julia and French Chocolate Brownies for my coworkers birthday: they wanted brownies without nuts….

  11. A hint if you want to fill the tart shell with the pastry cream a bit ahead of time — melt a bit of white chocolate and brush it over the cooked crust before filling. A fairly thin coat is fine as long as there are no holes or gaps for moisture to get through to the crust. I’ve tried it and it works great! Milk or dark chocolate also work but I think white chocolate would be most compatible with this recipe.

  12. In case you were wondering, the burnt sugar ice cream is a FANTASTIC sub for the pastry cream. Y’know, in case you’re lazy like me and don’t feel like making pastry cream…

  13. I’m prepping the individual parts for the strawberry cream tarts for Mother’s Day brunch tomorrow. For those interested… Sweet Tart Dough recipe made 8-4inch mini tarts for me.

  14. May do mine with chocolate pastry cream instead of vanilla, at the request of my 7yo. She’s been sick all weekend (probably strep)–thinking she’ll be happy to help eat whatever doesn’t fit in the tart shell. =)

  15. This tart is amazing! I agree with Flourchild – it’s nice and refreshing (and a usual change from the chocolate overload!) :)

  16. I made a mini tart perfect for just the two of us to share – it was delicious! I think I used 1/4 of the tart crust recipe (I just mixed it by hand) and 1/3 of the pastry cream recipe, and topped with strawberries (the only berries that looked decent this time of year). We loved it!

  17. Bungalow Barbara, What a great hint about the thin layer of white chocolate on the bottom of shell. Thanks, I will give it a try. I loved this tart.

  18. If you throw some chocolate/white chocolate chips into a tart shell after you par-bake it. They melt and you can spread them out without dirtying another dish up melting chocolate.

  19. Pingback: >TWD: Mini Quick Classic Berry Tarts « The Baking Bluefinger

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