Strawberry Blueberry Flag Tart

by - 10:48 AM

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This flag is as much fun to make as it is to eat!

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The Strawberries from T&J Farms were amazing!  

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If you live where the pick your own places are still in season, go pick fresh! But if not the grocery store berries will do. I had to use grocery store blueberries because they aren't in season yet here. I got very lucky, the blueberries were really good.

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For the crust, bottom cookie mix flour, salt, and sugar. Add butter  cut into small pieces into the flour mixture cut in with a pastry cutter until butter pieces are the size of small peas. Add vanilla, then ice water, 1 tablespoon at a time, gather together with a spatula. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On a lightly floured surface roll dough into 8x11-inch rectangle. Transfer to cookie sheet. Press one index finger against outside edge; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.Preheat oven to 375 degree F.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.

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When crust is cool, in medium bowl, mix cream cheese, sour cream, and remaining 3 tablespoons sugar until blended.

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Spread cream cheese mixture on crust.

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Arrange blueberries and sliced strawberries,

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in stars and stripes in cream cheese mixture.

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serve immediately or make ahead and refrigerate.

Strawberry blueberry flag Tart
adapted from Good Housekeeping’s Strawberry cream cheese tart recipe
Ingredients
The crust

  • 1 1/2 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1/2 cups sugar
  • 10 tablespoons butter, chilled and cut into pieces
  • 1 teaspoons vanilla extract
  • 3 tablespoons ice water
combine flour, salt, and 1/3 cup sugar. Add butter and cut into flour mixture until butter pieces are the size of small peas. Add vanilla, then ice water, 1 tablespoon at a time, gather together with a spatula. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On  floured surface roll dough into 8x11-inch rectangle. Transfer to cookie sheet. Press one index finger against outside edge; with index finger and thumb of other hand, push dough around fingertip toward center to form a flute. Repeat around edge to make a decorative border. Refrigerate or freeze, on cookie sheet, about 10 minutes to firm dough slightly.Preheat oven to 375 degree F.
Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet on wire rack, about 20 minutes.
The cream cheese topping
  • 3 tablespoon(s) confectioners’ sugar,
  • 6 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup blueberries
  • 1 1/2 pounds strawberries, each berry cut lengthwise in half
When crust is cool, in medium bowl,  mix cream cheese, sour cream, and remaining 3 tablespoons sugar until blended. Spread cream cheese mixture on crust. Arrange blueberries and sliced strawberries, in stars and stripes in cream cheese mixture.


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