Red *White & Blue * Holiday Tart


  • 1 pint each, blueberries, strawberries, and raspberriesOLYMPUS DIGITAL CAMERA
  • ½ cup seedless raspberry jam
  • ½ cup orange marmalade
  • ½ cup rosé wine
  1.            Wash (rinse well), dry and hull, fruit, slice strawberries and gently mix together with other fruit in a bowl.
  2.           In a microwave safe bowl, melt raspberry jam and orange marmalade together in the microwave, add rosé wine and stir together, when blended, pour over berries and set aside.  Filling is made!


  • 1-1/3 cups all-purpose flour
  • 1/4 cup finely ground almonds
  • ½ teaspoon salt
  • 1/4 cup shortening
  • 4 tbsp. unsalted butter
  • 3 to 5 tablespoons cold water
  1.                    In a large bowl, combine flour, ground almonds and salt; cut in shortening/butter until crumbly. Gradually add cold water a little at a time, tossing with a fork until a ball forms. Divide pastry in two so that one ball is a bit larger than the other. Wrap pastry in plastic wrap and refrigerate and allow dough to rest for at least ½ an hour.
  2.                   On a lightly floured surface, roll out larger ball to fit a 9-in.tart pan.  Carefully transfer pastry to tart pan and trim evenly to edge of pan. Add filling. Roll out remaining pastry; make and place decorative crust pieces, either cutting by hand or using cookie cutters.  Brush cutouts with heavy cream or egg wash prior to placing on tart.
  3.                    Bake 350°F for 38-40 minutes until crust is golden brown.


©Barbara Ziegler/BAPantryGourmet 2013 All Rights Reserved

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