Quick Classic Berry Tart

Name: Quick Classic Berry Tart
Total time: 15 min
Yield: 8 servings
Ingredients: About 1 1/2 cups pastry cream (recipe above); 1 fully baked 9-inch tart crust, homemade or store-bought; 2 pints fresh raspberries, blueberries, strawberries or an assortment; 1/3 cup red currant jelly

By Dorie Greenspan

Total Time: 15 minutes
Rating: 4(38)
Comments: Read comments

Featured in: A Creamy Confection's Inner 'Ooh La La'

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

About 1½ cups pastry cream (recipe above)
1fully baked 9-inch tart crust, homemade or store-bought
2pints fresh raspberries, blueberries, strawberries or an assortment
⅓cup red currant jelly

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Beat pastry cream with a whisk until it is smooth. Fill crust with enough cream to come almost to edge of rim, and smooth top. Arrange berries in concentric circles over top of tart. If you are using strawberries, cut them in half from top to bottom.
Step 2
Bring jelly and 1 tablespoon water to a boil in a microwave oven or over heat. Working with a pastry feather or brush, dab each berry with a spot of jelly. If you would like, you can glaze entire surface of tart, including pastry cream that peeks through berries, although you may need more glaze.