Fresh Raspberry and Blueberry Tarts

Total Time:
1 hr 50 min
25 min
1 hr
25 min

24 to 30 tarts

  • Tart Dough:
  • 2 cups unbleached all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 8 ounces cold butter, diced into cubes
  • 1/4 cup cold water
  • Filling:
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1 lemon, zested
  • Crumb Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • Pinch salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold butter, diced
  • Lavender Creme Fraiche:
  • 1/2 cup creme fraiche
  • 2 tablespoons lavender honey
  • To make Tart Dough: In a food processor bowl, add all ingredients. Continue to pulse in processor. Remove dough and knead with a little bit of flour until a smooth ball forms. Wrap in plastic and cool for 1 hour.

  • To make Filling: Combine all ingredients gently.

  • To make Crumb Topping: Combine all ingredients in a food processor, until crumbly.

  • To make Lavender Creme Fraiche: Mix all ingredients well.

  • Heat oven to 400 degrees F.

  • Grease 24 mini muffin cups. Roll dough out on work board to less than 1/4-inch in thickness. Cut into 2 1/2-inch diameter circles. Place dough rounds inside muffin cups.

  • Place berry mixture inside the shells and add crumb topping. Bake for 20 to 25 minutes.

  • Serve with lavender creme fraiche.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    Recipe courtesy of Valerie Bertinelli