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Red, White and Blue Berry Tart

5/26/2016

1 Comment

 
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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!

1 Comment
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2/14/2020 08:34:52 pm

Blueberry tarts are my favorite thing to prepare. Well, I have my own baking kitchen here in our house. This baking kitchen is different from out normal one, it is a kitchen that is exclusively for baking. I hope that I can show it to you soon, but my husband just won't allow it. Again, blueberry tarts are great, and this recipe that you got is a pretty great one. I hope to prepare a fresh batch of it to my friends.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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