Red, White, and Blue Tart

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This red, white, and blue tart is a festive and delicious treat! A delicate pie crust is filled with smooth vanilla pastry cream, then topped with sweet strawberries and juicy blueberries for a fresh, colorful finish. Perfect for summer celebrations or anytime you want a simple, fruity dessert.

With the 4th of July approaching, I often think of our military heroes at this time of year.   So many people in our country fight to keep our freedom.   I know that first hand as my father is retired from the Air Force.

Now that I’m an adult I’m proud of my father and he has always been a hero in my eyes.  He is the strong, quiet type but behind that he is tough and willing to do what needs to be done.  To honor him I put together a red, white, and blue brunch to salute my father.  I made a few brunch items, including a red, white, and blue tart, and served coffee with Coffee-mate creamer.

What is a fruit tart?

A fruit tart is a light and elegant dessert made with a pie crust, a tasty pastry cream or custard, and is topped with colorful fresh fruit. Common fruits include berries, kiwi, peaches, and grapes.

In additional to celebrating my father’s military service, both of my parents talked about their fathers’ who were in World War II.   It was really neat to hear stories about how they both fought in the war and what part they played in history.   My mom’s father was in the air force and flew a fighter plane and my dad’s father was in the army and fought on foot.

Since we were having this tart to celebrate the 4th of July I thought it would be nice to make it a red, white, and blue tart.  I used strawberries and blueberries along with a vanilla pastry cream.

Can I use different fruits?

If you want to keep with the red, white, and blue theme you can use raspberries, cherries, or red grapes.  If you don’t care about the color theme then you can use any fruit you’d like.

The tart was easy to make with ready made pie crust, vanilla pastry cream, and fresh fruit.  I liked how fresh it tasted and the sweet pastry cream paired well with the sweet and tart fruit.  The buttery pastry crust was the perfect vessel for the filling.

Red, White, and Blue Tart

A delicate pie crust filled with vanilla pastry cream then topped off with strawberries and blueberries.

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Inactive Time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Author: Hezzi-D

Ingredients

• 2 refrigerated pie crusts
• 1 1/2 c. whole milk
• 3 Tablespoons cornstarch
• 1/2 c. sugar
• 1 vanilla bean
• 1 egg
• 3 egg yolks
• 3 Tablespoons butter
• 1 Tablespoon vanilla
• 1 pint blueberries
• 2 c. strawberries sliced
• 1 c. whipped cream

Instructions

• Preheat the oven to 450 degrees. Press one of the refrigerated pie crusts into a tart pan. Trim the edges. Use a fork and poke the bottom of the crust.
• Take the other pie crust and use a cookie cutter to cut out 8-10 mini stars. Place the stars on a cookie sheet. Sprinkle with sugar. Baking the cookies for 4-5 minutes and the crust for 10-12 minutes or until it is browned. Cool completely.
• Meanwhile, dissolve the cornstarch in 1/4 cup of the milk. Mix well and set aside.
• Combine the remaining milk with the sugar in a medium saucepan. Cut the vanilla bean open and place in the milk. Bring the milk to a boil and then remove from heat. Remove the vanilla bean from the milk and dispose.
• Add the egg and egg yolks to the cornstarch mixture and beat well. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly so that the eggs do not cook.
• Return the remaining milk to a boil on the stove. Slowly pour in the hot egg mixture, whisking constantly.
• Continue whisking until the cream has thickened (it took mine about 6 minutes). Remove from heat and beat in the butter.
• Add the vanilla and mix well. Cover with plastic wrap, making sure the plastic wrap touches the surface of the cream. Refrigerate for at least 1 hour.
• When ready to make the tart, fill the cooked pie crust with the pastry cream. Place the strawberries and blueberries on top of the pastry cream in a pretty paper.
• Place the whipped cream in a pastry bag with a star tip. Squeeze pretty dobs of whipped cream around the edges of the tart and where needed.
• Finally, place the cooked star shaped cookies on top. Enjoy.

Notes

A Hezzi-D Original Recipe