This tart is too delicious and easy not to share in time for Memorial Day weekend. I'm not a cake eater, really, but I do love me some tart. The buttery crust. The juicy, sweet fruit. I could eat it with every meal, honestly. And few deserts are easier to make, or quite as special and tasty as this. Here is a super simple recipe you can whip up in under 15 minutes, so you can have way more time to relax and celebrate this holiday weekend.
Ingredients:
I frozen pie crust (Hey, it's a holiday. I'm taking a short cut from the store!), baked according to instructions.
1 cup strawberry jelly
2 tablespoons sugar
2 cups strawberries, cut into slices or quarters
1 1/2 cups blueberries
1 lemon
Optional: fresh vanilla whipped cream, ice cream or frozen yogurt as a topping
(Note: you can use other berries as well.)
To prepare:
While your pie crust bakes toss berries together in a bowl with sugar and the juice of the lemon, plus the zest of the whole fruit, and let sit.
In a small sauce pan, warm the jelly with a couple of tablespoons of water to help loosen it. Mix well until the jelly melts into a syrup, just a couple of minutes, over medium to low heat.
Remove from heat and let cool slightly.
When pie shell has also cooled slightly, about 5-10 minutes, arrange berry mixture inside as you like, either in a mess, as we do, or in some orderly pretty pattern.
Last, drizzle the jelly sauce evenly all over the top of the tart and serve immediately with whipped cream or ice cream if you wish.
Cheers!
Ingredients:
I frozen pie crust (Hey, it's a holiday. I'm taking a short cut from the store!), baked according to instructions.
1 cup strawberry jelly
2 tablespoons sugar
2 cups strawberries, cut into slices or quarters
1 1/2 cups blueberries
1 lemon
Optional: fresh vanilla whipped cream, ice cream or frozen yogurt as a topping
(Note: you can use other berries as well.)
To prepare:
While your pie crust bakes toss berries together in a bowl with sugar and the juice of the lemon, plus the zest of the whole fruit, and let sit.
In a small sauce pan, warm the jelly with a couple of tablespoons of water to help loosen it. Mix well until the jelly melts into a syrup, just a couple of minutes, over medium to low heat.
Remove from heat and let cool slightly.
When pie shell has also cooled slightly, about 5-10 minutes, arrange berry mixture inside as you like, either in a mess, as we do, or in some orderly pretty pattern.
Last, drizzle the jelly sauce evenly all over the top of the tart and serve immediately with whipped cream or ice cream if you wish.
Cheers!
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