How To make Sweet Tart Berry Jelly
-NPFN03A 1 1/2 oz Diet lemon gelatin (3 env)
1 c -Boiling water
1 c -Cold water
10 oz Frozen sliced strawberries
1/8 ts -Salt
*Sweetened, partially thawed. Empty gelatin into boil, pour on boiling water, stir until com- pletely dissolved. Stir in cold water, straw- berries, salt. Mix until berries completely thaw and separate. Refrigerate until firm, about 2 hours. 60 calories per serving.
How To make Sweet Tart Berry Jelly's Videos
The BEST Fruit Tart Recipe
You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.
Full Recipe:
Tart Rings:
Perforated baking mat:
This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.
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How to Make Tart Shells
Easy and simplest way on how to make tart shells. They're flaky and buttery, suitable for both sweet and savoury tarts. It's my go-to recipe and I've been using it for all my tarts. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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Triple Berry Tart Recipe using Frozen or Fresh Berries
The printable recipe for our Triple Berry Tart may be found here:
This rustic triple berry tart is a treat that showcases the natural sweetness and tartness of the berries. This dessert is a favorite among pie lovers who enjoy the vibrant flavors of mixed berries.
Recipe for tart crust:
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Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be!
#ClaireSaffitz #DessertPerson #LemonTart
Special Equipment:
9-inch removable-bottom tart pan or 9-inch springform pan,
Instant-read thermometer, food processor (for the Sweet Tart Dough)
Ingredients:
Lemon Curd, Meyer Lemon Variation (page 330)
1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
Lemon Curd
3/4 cup sugar (4.6 oz / 150g)
Finely grated zest of 2 lemons
4 large egg yolks (2.5 oz / 70g)
1 large egg (1.8 oz / 50g)
3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 teaspoon vanilla extract
Sweet Tart Dough
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Video Breakdown:
0:00 Start
0:07 Intro to Meyer Lemon Tart
0:27 Dessert Person Intro Animation
0:46 About Meyer Lemon Tart
2:04 Ingredients & Special Equipment
2:35 Sweet Tart Dough Recipe
10:32 Parbake The Crust
12:28 Lemon Curd Recipe
14:02 Maya Chillin'
14:42 Spa Water Recipe?
17:38 Back By Popular Demand... Nick San Filippo
18:17 Assemble Tart & Bake
22:40 Claire Saffitz Reviews Meyer Lemon Tart
23:57 Archie!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Strawberry and blueberry tart recipe with the Jelly Quick 2.0 pectin glaze sprayer
Here is the recipe:
Tart Dough
300 g Flour AP
135 g Icing sugar
140 g butter
40 g Almond powder
75 g Corn Starch
1 g Salt
75 g Eggs
Cream butter and icing sugar, add the eggs, then almond powder and salt. Mix well then
sift Corn Starch with flour and add last to the mixture. Wrap the dough in tight plastic
film and refrigerate overnight. Sheet or roll to a 3 mm thickness and use in the desired
tart ring or shape, Bake at 320 F/ low fan, for 15-18 minutes.
Pastry Cream
400 g milk
100 g heavy cream
60g egg yolks
150g sugar
40g corn starch
50g butter
1 vanilla bean
Fresh strawberry and blueberries
Powder sugar for decoration
Boil milk and cream together with vanilla bean, mix yolks, sugar starch vanilla extract
and cocoa powder, poor hot milk on top and stir gently.
Place back on the stove and bring to a boil. Immersion blend with the cold butter and
refrigerate overnight. Next day mix well until smooth before use.
Finish tart by placing fresh strawberries and blueberries on top (see video)
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