Red, White, and Blueberry Tart
Happy belated July 4th, friends! I was extremely grateful for the day off and knew the first order of business was creating a dish that I could post on The Bite-Sized Baker… because let’s face it, things over here have been quiet lately. Like, I can hear the sound of butterflies flapping their wings after they’ve freed themselves from their cocoons kind of quiet.
I wanted to create a dessert that was festive enough for July 4th, but not over the top that it would be odd to eat any other day of the year. The fact that it finally feels like summer here makes me a happy happy girl. Apparently, Chicago didn’t get the memo that April, May, and June are warm weather months, but I think someone finally let her know that she was three months late… How embarrassing. Anyway, summer weather calls for festive summer treats and Fruit Tarts scream festive summer treats.
This Fruit Tart was a huge hit among friends! The sweet, flaky crust is one thing but the fact that there are TWO layers of filling is just a recipe meant for success. The first layer is simply a layer of strawberries and strawberry preserves and the second layer is a combination of cream cheese and honey Greek yogurt that is creamy and not overly rich or sweet. For someone who loves dessert, this dessert hit the nail on the head and it also helps me deal with the conflict of wanting to look decent in a bathing suit and wanting to stuff my face with s’mores, ice cream, and other summer treats.
I think my favorite part of this recipe is the incorporation of Greek yogurt. I personally stuck to the original recipe and used honey-flavored yogurt because that’s what I had on hand, but I think it is definitely worth experimenting with; specifically using lemon or strawberry flavored yogurt. Also, something I noticed while making this tart was the filling never got too firm. I think it was because I used non-fat yogurt and light cream cheese to make it, although it still tasted amazing, firm or not, it is something to take note of when serving others.
Red, White, and Blueberry Tart recipe from The Cilantropist:
Sweet Tart Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
1 ½ tablespoon sugar
1 large egg yolk
1 stick chilled butter, cubed
2 tablespoons ice water
About 7-10 strawberries, washed, hulled, and thinly sliced lengthwise
About ½ cup strawberry preserves
1 8 ounce package cream cheese, room temperature
1 8 ounce container honey-flavored Greek yogurt
Juice of ½ lemon
3 tablespoons sugar
½ teaspoon vanilla extract
Extra washed blueberries, and washed, hulled, and quartered strawberries for topping.
- To make the tart dough, pulse together flour, salt, and sugar a food processor, then add egg yolk and pulse again. Add the cubed, cold butter all at once, and pulse until the mixture resembles coarse sand with pea-size butter lumps. Drizzle ice water evenly over mixture and pulse until the dough starts to come together into a ball. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 teaspoon at a time, pulsing until incorporated, then test again. Dough will eventually be pliable but not too sticky. Press dough into a ball, then flatten into a disk. Chill, wrapped in plastic wrap at least 1 hour or overnight.
- When ready to bake the crust, preheat oven to 350°F. Roll out the dough on a well-floured surface into a roughly 11- or 12-inch round. Carefully pick up the dough and lay it over a 9-inch tart pan. Taking care not to stretch the dough, press the dough into the sides of the tart pan with your fingers, and then use a knife to cut off the excess dough to make a clean edge for the tart crust. (Check here for helpful photos.) Return the crust to the refrigerator and chill for at least 30 minutes, or well-wrapped overnight (I get the best results this way, and find it to be easiest time-wise). Before baking, prick the tart crust all over with a fork, then bake tart crust for about 30-35 minutes until crust is golden. Remove from the oven, cool on a rack, then remove the tart crust from the pan. (Tart crust can be baked 1-day ahead.)
- Once the tart crust is cooled, prepare your fillings. First, make your cream filling by beating the cream cheese until it is fluffy and smooth. Add the remaining ingredients to the cream cheese, and continue to beat until the mixture is smooth and silky. To fill the tart crust, first add the sliced strawberries in a single layer on the bottom, filling the space as best you can (some strawberries might be leftover). Next add the strawberry preserves to fill in the spaces between the strawberries and in a very thin layer over the top. (If your preserves are not pourable, just warm them in the microwave for a few minutes.) Finally, add the cream filling over the top in a thick layer to fill the tart crust completely. Smooth the top, and transfer the tart to the refrigerator to chill for at least 2 hours before serving.
- For serving, add the blueberries and strawberries to the top of the tart in any pattern you like. For a more easy, rustic look, just scoop them up in handfuls and drop them over the top of the tart. Once filled, the tart should be served within 24 hours, but ideally it is best within a few hours after the tart crust is filled (the crust will be the most flaky and sweet).