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Fresh Berry Tart

by Kimberley S in Rouxbe Recipes

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Step 1: Making the Pâte Sucrée Dough

Making the Pâte Sucrée Dough

To start the dough, make sure all of your ingredients are at room temperature before you begin. Add the sugar to the butter. Using a wooden spoon, combine the two until they are just blended together; you don’t want to incorporate too much air.

In a separate bowl, combine the egg, vanilla, salt and the zest of one lemon. Beat with a fork to blend everything together. Add this mixture to the sugar and butter. Mix again until evenly combined, scraping down the sides of the bowl from time to time.

Next, add all of the flour in at once and fold in until it’s just incorporated. Don’t over mix, as you don’t want to develop too much gluten.

Once the flour has been incorporated, gather the dough together in the bowl and place onto the countertop.

Knead the dough briefly by "rubbing" it to ensure the flour is fully covered with the fat from the butter. Do this just a few times, as you don’t want to over work the dough. Bring the dough together and cut it into 2 equal pieces. Shape them into flat rectangles. Wrap each piece tightly with plastic wrap. Press each piece to slightly flatten it and even it out. Place onto a tray and into the refrigerator for a minimum of 30 minutes to chill.

  • 4 oz sugar
  • 8 oz softened, unsalted butter
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 12 oz all-purpose flour

Step 2: Making the Pastry Cream

Making the Pastry Cream

To start the pastry cream, first secure the bowl in place. Using a sturdy whisk, combine the egg yolks and sugar. Then add the cornstarch and whisk until well blended (about 2 minutes) and light in color.

Heat the milk, vanilla and salt over medium heat and bring just to the boiling point. Add a bit of the milk at first to temper the eggs, and then continue to whisk and add the milk bit by bit until fully incorporated.

Transfer the mixture back into a clean pot over medium-low heat. At this point, it’s important to whisk constantly, until it thickens and bubbles. Make sure to get the whisk right into the edges of the pot so everything cooks evenly and the bottom doesn’t scorch.

Once the mixture has clearly thickened and has started to bubble, whisk continuously for about another minute or so to cook out the cornstarch. Pour the pastry cream into a stainless-steel bowl and place over an ice bath to cool. Stir a few times to quickly bring down the temperature. Once cooled a bit, cover the surface of the pastry cream with plastic wrap to prevent a skin from forming.

Transfer to the refrigerator to chill completely.

Note: For a more intense vanilla flavor, the extract can be added to the pastry cream once it goes over the ice bath.

  • 4 large egg yolks
  • 4 oz sugar
  • 5 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 2 cups whole milk
  • 1 pinch salt

Step 3: Preparing the Tart Shells

Preparing the Tart Shells

To roll the dough, lightly dust the counter and rolling pin with flour. If you find that the dough is cracking as you begin to roll it out, it may be too cold. Just allow it to sit at room temperature for a few minutes and then continue.

To prevent the dough from sticking to the counter, gently lift it and turn it slightly after every couple of rolls. Dust lightly with flour if anything sticks.

Work quickly so the dough doesn’t get too warm. Roll it out to about 1/8" of an inch thick. At any point, if you find the dough is getting too warm or it is too soft to work with, place it onto the back of a floured baking sheet and chill in the refrigerator until it is easier to work with.

Place the tart shells onto the dough and cut around, leaving about an inch or so.
Remove the tart shells and the excess dough. The leftover dough can just be pushed back together and used for another time.

Gently lift the dough and place it into one of the tart shells. This dough is very forgiving, so don’t worry if any tears occur. You can simply press the dough together. Press the dough into the base and along the sides. Pinch the dough over the edge of the tart pan to form a thicker wall. Then gently squeeze the dough along the edge so it rises a bit above the edge of the tart shell. This is a great trick in case the dough shrinks at all during baking. Press the pieces of excess dough together and freeze for future use.

Place the shell onto a tray and into the freezer or refrigerator while you assemble the remaining tarts. Once all of the tarts are assembled, poke the base of the dough a few times with a fork. This is known as docking.

Place back into the refrigerator for at least 20 minutes to ensure the dough is very cold prior to baking.

Step 4: Blind Baking the Tart Shells

Blind Baking the Tart Shells

While the dough is chilling, preheat the oven to 375º degrees Fahrenheit.

To blind bake the tart shells, remove them from the refrigerator and place a piece of parchment inside each one. Then fill with dried baking beans or pie weights.
Flatten the beans slightly to ensure the base and sides are evenly weighed down. Then place the tart shells into the oven and bake for about 13 to 15 minutes or until you can see the edges just start to turn golden.

Once the shells have started to set, remove the beans. The dough should look like it has started to cook and set and the edges should also look a bit golden. Place back into the oven and continue to bake for another 5 to 10 minutes or until cooked through and golden brown.

For even browning, you can rotate the tray during baking. Also, if the edges seem to be getting too dark, yet the base still looks undercooked, place a piece of parchment over top. The parchment will slow any further browning while giving the bottom time to fully cook.

Once done, the edges should be golden brown and the base should be fully cooked. Place onto a rack to cool completely.

Step 5: Preparing the Fruit

Preparing the Fruit

While the tart shells are cooling, begin preparing the fruit. Be selective when buying your fruit because the nicer the fruit, the better your tart will look and taste.

Wash the fruit just before assembling and make sure to handle it gently. Rinse the fruit very gently in a colander and then place onto a plate lined with paper towels to drain.

For the raspberries, make sure any water trapped inside is allowed to drain, as any excess water will lead to a soggy tart. Also be sure to remove any stems from the blueberries. If using smaller, wild strawberries, you can leave the stems on as they are soft enough to eat. This just makes for nicer presentation, but you can remove them if you prefer.

Step 6: Assembling the Tarts

Assembling the Tarts

With a heavy whisk, whisk the pastry cream to completely smooth it out. It may be hard to whisk at first, but eventually it will become smooth.

Spoon a bit of the pastry cream into each shell. Use an offset spatula to spread it out evenly. Make sure not to fill the tarts more than two-thirds of the way up the sides.

Begin placing the fruit on top of the pastry cream. Start with some of the blueberries, then a few of the raspberries, followed by some of the strawberries. Fill in any holes with blueberries to ensure the entire surface is covered.

Once all of the tarts are filled with fruit, set them aside while you prepare the glaze.

  • 1 cup fresh strawberries
  • 1 cup fresh blueberries (approx.)
  • 1 cup fresh raspberries (approx.)

Step 7: Preparing the Apricot Glaze

Preparing the Apricot Glaze

To prepare the glaze, place the apricot jam into a small pot, add the water and stir to combine.

Bring it to a boil and then strain to remove any pieces of apricot. Straining the jam makes it easier to brush on and it also gives the finished tarts a more refined look.

Place the strained syrup back into a clean pot. When ready to glaze, bring it back to a quick boil, as hot glaze also makes it easier to achieve a thin coat. Once hot, remove from the heat and begin glazing the tarts.

  • 1 cup apricot jam (or jelly)
  • 2 tbsp water

Step 8: Finishing the Tarts

Finishing the Tarts

To finish the tarts, gently brush on the glaze, making sure they are evenly coated. Aside from making the tart look shiny and beautiful, the glaze helps to hold the fruit intact and protects it from the air.

Once done, remove the ring so the jam doesn’t firm up and stick to it. Be sure to remove the bottom of the tart pan as well.

As you’re applying the glaze, it may thicken as it cools, which will make it harder to apply. Simply place it back onto the heat and add a touch more water to thin it out. Basically, it should be thin enough and hot enough to easily coat the fruit.

Once done, refrigerate the tarts for at least 2 hours to give the pastry cream time to set. This is especially important if you are making a larger tart that will need to be cut into portions. These tarts will keep until the next day; however it’s best to make them and serve them on the same day for optimum freshness.

Notes

There is enough dough in this recipe to make two, large 9" -inch tarts or six to eight 4.5" -inch individual tarts. You can make these tarts as big or as small as you'd like. Keep in mind, however, larger tarts are challenging to cut and the presentation may not look as nice.

There is enough pastry cream to fill one, large 9" -inch tart, so if you're making two large tarts, make sure to double the recipe above.

Any leftover dough can be stored in fridge for a few days or in the freezer for up to 1 month. Thaw in the refrigerator before shaping. Alternatively, you can line the tart shells with the dough and freeze them right in the pans (wrap tightly with plastic wrap). Bake them straight from the freezer whenever you want freshly-baked tarts. Keep in mind the baking times will be longer. If resting the tart shells on a tray in the freezer, it's a good idea to transfer them to a room-temperature tray right before baking. This way, the heat won't have to work its way through the tray before getting to the tarts.

Any type of berries can be used for this tart. It's best to stay away from fruits that contain a lot of liquid (i.e. oranges, watermelon) or ones that discolor (i.e. apples).

If using apricot jelly, there is no need to strain it. Just mix with a bit of water and bring to a boil to create a thin, paint-like consistency.

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Wheat & Gluten

Jurie H

Dough

Funny, I just made this last week using a recipe from Sherry Yard. I didn't add a glaze.

I had a lot of trouble making a dough that actually stuck together and could be lifted and moved without simply breaking up. In the end, I just moved it to the pie form bit by bit, Playdoh-style.

Laurie B

Fresh Berry Tart

We made this while going through the culinary techniques program at L'Academie de Cuisine. It's so worth the effort - not only delicious, but a show stopper!

Ishcah S

greeaatt

this recipe is great and tastes lovely i made it but substituted d berries 4 apples and plumrose cause d carribean doesn't have berries

Christine R

Follow the recipe

My husband grew up in Scotland where custard is considered one of the 4 food groups. I always get him to make custard and did in this instance. The first time we made the recipe, he kept going on and on about how the custard just wasn't right while he was making it. He kept saying how stiff it was and shouldn't be like this....

Nevertheless, the tarts were amazing, so much so, that we made another batch a few weeks later.

My husband "the chef", ahem... decided to alter the recipe. We ended up eating runny custard on a pie shell with fruits scattered here and there.

So, you may think that the custard is thick, but I'm sure that the folks at Rouxbe have tested and tried it. Believe me, I have.

Joe G
Rouxbe Staff

Testing Ramifications

Ah... glad you liked it as I think I put on 5 pounds testing this over and over and over again. :).... Thinking about starting an exercise site next.

Banu B

Devil-ed!

Hi Steve!

Thanks for the friendship request in FoodBuzz. It's great to know this site to me. Simply fall in love with it especially with this Berry Tarts!

Again cheers from Istanbul,
Banu

Casey G

3 Tips That I Will Follow Next Attempt:

1. I had extra apricot glaze, so I just poured it over the last 2 tarts instead of brushing it on. Bad idea. They were much too sweet and the glaze overpowered the other flavors. I think I may leave one of the tarts unglazed to try that, or even a dusting of confectioners' sugar sounds appealing.

2. When rolling out the dough, next time I will alternate between working with the dough on the counter and the dough that is still in the refrigerator. I'm sure if I worked faster it would stay cold long enough, but this technique I think will help.

3. I will have my ice bath set up and ready to go instead of trying to assemble it while intermittently whisking my custard on the stove top. My custard came out with a few lumps and was probably a little bit overcooked.

Matthew B

To those who have made these tarts ....

Please let me know how long the entire cooking process took (up until the refrigeration of the tarts for 2 hours prior to serving). Also, I was unable to find 4 1/2" tart pans, but I did find 4". Will I be safe in assuming there will be enough dough for 8 tarts?

Thank you!

Matthew.

Kimberley S
Rouxbe Staff

Re: Total Time

Hi Matthew,

Start to finish, these tarts will take approximately 6 hours (total time has been updated). If you haven't worked much with dough though (i.e. shaping and lining the tart pans) or if you haven't made pastry cream before, you will likely need more time.

4-inch tart pans are fine. Baking might be a tad shorter but just monitor them. You will have enough dough for 8 tarts and probably some pastry cream left over. It will keep in the fridge for a few days and is yummy enough to be eaten with a spoon :) Happy baking!

Huda H

fresh berry tart

it is so delicious

Sean H

Beginner question about sugar

Hello. I joined at Christmas as a NON-cook, I could burn water if given the chance. I'm now scoring brownie points left, right and centre with my partner. Many thanks!
Back to the question: Over here in the UK we have two main grains of white sugar, granulated and the finer caster sugar. Caster is used almost exclusively for cooking, but granulated is so commonly used for alsorts, recipies over here specify which one to use. Do you have the same in Canada or the States? If so, which one is assumed when a recipe includes 'sugar'?

Dawn T
Rouxbe Staff

Re: Beginners Question About Sugar

In the North America, regular granulated sugar is what is generally used in recipes. If a recipe requires caster sugar (also called superfine, berry or bar sugar - so named because the smaller crystals dissolve quicker), it will generally specify in the recipe. Hope this helps!

So glad to hear that you are getting so many brownie points...keep up the good work!

Lori A

AMAZING

I made this for my boyfriend for his birthday, it took 6 hours and he absolutely LOVED it. He ate a double serving and it disappeared in only a few days. Previously we had to buy them, they're called jardinière out here, but they are made with cake mix and I don't like it. I had been looking for a custard recipe for a long time. I was so happy to find this. This was amazing. I do have a question though: anybody have any ideas what to do with leftover egg whites?

Suzanne C

AMAZING

EGG WHITES?
Meringue anyone? I think this should have it's own food group. I also like my breakfast omelet with egg whites. It's a very low cholesterol alternative.

Alla B

delicious tarts, but runny pastry cream (

What could be the possible reason? Undercooked? It did get thick in the sauce pan, but never boiled. wrong measurement for cornstarch? Tbsp are confusing, I am used to using digital scales and metric system... Tarts were really tasty anyway, I just want to understand what went wrong

Kimberley S
Rouxbe Staff

RE: Runny Pastry Cream

Could be a number of things. Pastry cream should be brought to a boil to cook out the starch flavor. The cornstarch prevents the eggs from scrambling, so it's ok to bring it to the boil for couple of minutes. Measurements always have an impact on pastry/baking, so, yes, that could have affected things. I prefer using a scale myself, but many people don't have them, so we tend to put measurements in cups, etc. 1 tbsp of cornstarch is approximately 8 grams. If you want a stiffer pastry cream, use a bit more cornstarch next time. Lastly, make sure the pastry cream was chilled properly and allowed to set. Hope this helps! Cheers!

Alla B

Thank you Kimberley!

Thank so much for such a prompt reply. Measurements in grams are very helpful. I'll also try to cook it for a little longer next time.

Riley M

Got some great inpiration from this!

I made these at a friends house in Wisconsin. Made everything from fruit from vines. I used my own cream and dough recipes, but the idea came from this recipe. Try this with raspberries, blackberries, and strawberries. I served this with Crème d'Orange (heavy cream, beaten with sugar, Gran Marnier, oange zest, and vanilla extract). To DIE for. But no matter how you serve it, this is a dessert that is priceless, and that is a great, light treat for with friends.

-Keep Cooking
Riley Morgan

Albert D

Albert

Would like to know if one can substitute the apricot with some other fruit jam?

Thanks

Kimberley S
Rouxbe Staff

RE: Types of Jam

Any type of light-colored jam/jelly that is also compatible in flavor with the tart will work. Stay away from dark-colored jams because they will alter the look of the tart dramatically. Cheers!

Rick P

The tricky stage?

Hi

When adding the warmed milk to the egg mixture I see that you first add a little and whisk to temper the egg mixture. Am I right to assume that after this stage the egg mixture cannot curdle/scramble?

Many thanks Rick

Kimberley S
Rouxbe Staff

RE: Tempering Eggs

Yes, hot liquids should be added bit by bit to eggs to prevent them from curdling. In this case, because the mixture contains cornstarch, the eggs won't curdle when placed back over the heat to cook the mixture. In other cases without the cornstarch, you especially need to be careful not to overheat the mixture or it will curdle. Cheers!

Echo S

would frozen berries work?

In Taiwan we we don't have that much fresh berries (only strawberries when they are in season....other types of fresh berries like blueberries and cranberries are quite expensive....we have no fresh raspberries here), so is it okay to buy frozen berries mix? (a mix of blueberries, cranberries and raspberries). What should I be aware of when baking with frozen berries? thanks alot!

Kimberley S
Rouxbe Staff

RE: Using Frozen Berries

Frozen berries aren't ideal just because once they thaw, the excess moisture will water down the pastry cream and crust. You could make a Berry Compote using the frozen berries. Once made, let it completely cool and then spoon it over top of the tarts. Alternatively, choose a different fruit that is in season in your area such as sliced mango, papaya or starfruit. Cheers!

Food L

When Making Pastry cream

Can I use an electric mixer while mixing the egg yolks in the beginning?

Kimberley S
Rouxbe Staff

RE: Pastry Cream

The mixer was designed to make tasks easier. When you encounter situations like these, ask yourself if the mixer will produce the same end result as whisking by hand. If the answer is yes, then go ahead. In this instance, the whisk is used to combine the eggs and sugar and lighten the color of the mixture before it is cooked, so if you want to do this a bit quicker, use a mixer. Cheers!

Food L

RE

Thanks :)

Kimberley S
Rouxbe Staff

RE: Mixer Speed

No problem. Another key thing to keep in mind is to match/adjust the mixer speed to the actual speed you'd normally use by hand. Cheers!

Caroline D

dough

is this dough mixture enough to fit a 12" tart pan?

Kimberley S
Rouxbe Staff

RE: Dough

Yes, you will be able to form a large tart out of this dough. Keep in mind though that if making a large fruit tart, it is harder to cut. The pastry cream may not hold its shape...this is why we made smaller, individual tarts. You can increase the amount of cornstarch but really firm pastry cream isn't as nice to eat. Cheers!

K A

321 dough

I always hear people talk about 321 pie dough is this dough the same or is it something different ? I noticed that there is egg in the dough unlike the pie dough which is what got me confused.

Kimberley S
Rouxbe Staff

RE: 321 dough

There are so many variations of dough. Pate brisee is sometimes referred to as a 321 dough. This means the ratio of flour : butter : water is 3:2:1. This is the most basic formula for pate brisee dough. Whether the cook chooses to add extra ingredients or make substitutions to enrich the dough, this is up to them.

The dough in this recipe is for pate sucree. Pate sucree usually contains way more butter than liquid; therefore, this particular dough does not fall into a 321 category. Cheers!

Caroline D

pastry cream made a head of time

can I make the pastry cream one day ahead of time?

Kimberley S
Rouxbe Staff

RE: Pastry Cream Ahead of Time

Yes, it can be made a day in advance. Just like the video shows, cool it and store it in the refrigerator. Whisk it before assembling. Cheers!

Caroline D

tough time rolling out the dough

Made this last week for my family and turned out Idelicious. I had some chocolate truffles which i melted and spread some on the bottom of the tart. the tart, the pastry cream and a thin layer of chocolate was delicious. I can eat it without the fruits.

i did have a tough time rolling out the dough. It kept tearing and got warm very fast is that common? I had to put it back in the refrigerator more often. Everytime I picked up the dough it just tore.

Kimberley S
Rouxbe Staff

RE: Tough Time Rolling out the Dough

The dough will have a tendency to soften rather quickly, especially if your kitchen is a bit warm and you handle the dough too much. Good that you kept putting it back in the fridge as you rolled it. It is a very forgiving dough, so it's okay to press it together to seal any tears. Cheers!

Becky R

Egg allergy

I adore tarts, but have a food sensitivity to eggs. Any ideas on substitutes for eggs? We have used ground flax with good success, but different substitutes work with different things, we use applesauce with cookies, and I think you could use potato starch or more corn starch, but how would you adapt the recipe, or could you?
Another comment, we use demarara sugar and wheat flour, are there any adjustments for this?
I have seen this made with almond paste mixture, but am unfamiliar with how to do this... Thanks so much!

Tony M
Rouxbe Staff

Re: Making Substitutions

Wish there was a simple answer to your questions. Eggs produce a certain structure and chemistry that is very hard to substitute with exact results. But sounds like you're on the right track. Find literature on vegan baking, for some vegan pastry cooks have done all the experimenting for you. At this point, this is obviously beyond the scope of a forum as we have not yet tackled this topic - which is one much more complex than any other.

Every recipe can be adapted and there are adjustments for all products, and not just chemistry, but quantities and mixing methods affect end results. This is a trial and error affair, and you'll have to accept that errors will occur. But don't stop trying researching reliable literature on this and experimenting in your own kitchen.

Becky R

Egg allergy

Thanks so much! Any suggestions on books, authors, or where to look for good material?

Dawn T
Rouxbe Staff

Re: Allergy Books

I would start by doing an online search. Perhaps check out some reviews on Amazon (here are the results of a quick search I did) or other online bookstores and/or check out your local stores or even the library. Cheers!

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