Best Summer Fresh Mixed Berry Tartpie Recipes

SUMMER FRESH MIXED BERRY TART/PIE

Steps:

• CRUST:.
• Combine graham crackers, sugar and melted butter.
• Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
• Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
• FILLING:.
• In a saucepan whisk together sugar and cornstarch (to prevent lumps).
• Add water, and bring to a rapid boil for about 2 minutes.
• Stir in raspberry and strawberry gelatin until completely disolved.
• Cool at room temperature for about 20 minutes.
• Place berries into cooled crust.
• Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
• Refrigerate until set, about 3 hours.
• Remove from tart pan and serve with whipped cream if desired.
• Enjoy!

SUMMER BERRY PIE

Steps:

• For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
• In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
• Add the sugar and pulse to combine.
• Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
• Transfer the crumbs to a 9-inch glass pie plate.
• Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
• Use your thumb to square off the top of the crust.
• Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
• For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
• In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
• Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
• Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
• Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
• While the puree is cooling, place the remaining berries in a medium bowl.
• Heat the jelly in a second small saucepan over low heat until fully melted.
• Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
• Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
• Distribute the glazed berries evenly over the puree and gently press them into the puree.
• Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
• For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
• Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
• Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
• Cut the pie into wedges and serve with whipped cream.

MIXED BERRY MERINGUE PIE

Steps:

• Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
• Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams.
• Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
• Spread meringue around bottom and up the sides of the pie pan.
• Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
• Allow to cool at room temperature when the 45 minutes is up.
• Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
• When meringue crust is cool, scoop filling inside and smooth the top.
• Refrigerate until firm, about 2 hours.
• Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.

MIXED BERRY CRUMBLE TART

Steps:

• Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
• In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
• In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
• Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.