Today is Independence Day and what better way to celebrate than with the cover recipe from the July 2002 issue of Martha Stewart Living? These Flag Berry Tarts are a festive, beautiful take on other red, white and blue desserts. The alternating rows of fresh berries are just lovely and paired with the creamy filling is perfect for a hot, summer day. It’s also perfect for serving a crowd.
The sweet, creamy filling recipe is naturally gluten-free. It’s made with a combination of lightly whipped creme fraiche and cream cheese. The crust is a traditional pate sucree which I modified slightly to make gluten-free. The slight amendments to the recipe did not affect the flavor or quality of the recipe even a little bit. There are a few time consuming steps, but overall this is very easy to make and involve the kids in. I have some tips I found helpful as I was assembling it. Read below to see what I thought of the recipe.
Flag Berry Tarts
Yield: Two tarts, 16 or more servings
Prep Time: 2 hour 30 min
Cook Time: 30 min
Total Time: 3 hour
For Flag Berry Tarts:
All-purpose flour, for working (I used gluten-free all-purpose flour)
Pate Sucree (recipe follows)
5 ounces semisweet chocolate, chopped
Creme Fraiche Filling (recipe follows)
2 tablespoons apricot jam, for glazing
1/4 cup raspberry jam, for glazing
1 cup fresh blueberries (about 1/2 pint)
5 cups fresh red raspberries (about 2 1/2 pints)
Confectioners' sugar, for dusting
For Flag Berry Pate Sucree:
2 1/2 cups all-purpose flour, plus more for work surface (I used gluten-free all-purpose flour)
3 Tablespoons sugar
pinch of salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
2 large egg yolks
1/4 cup cold water
For Creme Fraiche Filling:
2 8 ounce packages cream cheese, room temperature
1 teaspoon pure vanilla extract
8 ounces creme fraiche
1 cup confectioners' sugar
For Flag Berry Tarts:
1. On a lightly floured work surface, roll out 1 piece of dough to 1/8 inch thick. Gently press into a 4-by-14-inch fluted, rectangular tart pan with a removable bottom. Trim dough flush with top edge of pan. Prick bottom of dough all over with a fork. Refrigerate until cold, about 1 hour. Repeat with remaining dough.
2. Preheat oven to 375 degrees. Line each chilled tart shell with parchment paper, and fill with pie weights or dried beans. Bake until just starting to color, about 20 minutes. Remove parchment and weights. Return to oven, and bake until bottom of tart is golden, about 5 minutes. Cover edges with foil to prevent burning, and bake until crisp and dark golden brown, about 12 minutes more. Transfer to a wire rack; let cool completely. Carefully remove tart shells from pans.
3. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Using the back of a spoon, spread half of the melted chocolate onto bottom of each tart shell, and refrigerate until chocolate is set, about 10 minutes.
4. Using the back of a spoon, spread half of the creme fraiche filling over each chocolate layer; set aside.
5. Heat each jam in a separate small saucepan over low heat, stirring occasionally, until liquefied and smooth. Strain each through a fine sieve into a small bowl. Let cool slightly. Toss blueberries with the apricot jam to coat; set raspberry jam aside.
6. Make the first tart: Arrange 3 rows of raspberries 2/3 the length of the tart shell, leaving space between each row (you should have 4 empty rows). Dust raspberries and edges of tart shell with confectioners' sugar until coated white. Fill empty third with 2 layers of glazed blueberries, arranging them snugly in rows to cover the filling completely. Fill empty rows with raspberries, and carefully brush these raspberries with reserved raspberry jam.
7. Make the second tart: Repeat process with raspberries only, alternating 3 full-length rows of sugar-dusted berries with 3 full-length rows of glazed berries.
8. Arrange tarts on a serving tray or board, and serve immediately.
For Flag Berry Pate Sucree:
1. Place flour, sugar, and salt in a food processor fitted with the metal blade; pulse to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds.
2. In a small bowl, lightly beat yolks with the water. With machine running, add yolk mixture; process just until dough holds together, no more than 20 seconds. Divide dough in half, pat into flat disks, and wrap in plastic. Chill until ready to use, at least 2 hours.
For creme fraiche filling:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese wand vanilla until soft. In a separate bowl, whisk creme fraiche until soft peaks form.
2. Whisk a third of the creme fraiche into the cream cheese mixture. Fol din remaining creme fraiche while gradually sifting confectioners' sugar over top; fold just until combined. Cover with plastic wrap; refrigerate until ready to use, up to 2 hours.
* I used two 8-by-11-inch rectangular tart pans with removable bottoms instead of the 4-by-14-inch tart pans. It worked great. One recipe of the pate sucree was enough for both tart pans.
*I bought two packages of red raspberries from Costco and it was the perfect amount for this recipe.
*Creme fraiche can be found at specialty stores, gourmet markets and some well-stocked grocery stores. I found mine at Trader Joe's. Whole Foods is another place that will definitely carry it.
*It's a bit tricky to get the rows just right. I mapped it out on paper and counted raspberries so it looked just like the cover image. But I still didn't get it exactly right. Close enough!
*Make sure to dry the raspberries really well after washing them. I didn't let mine dry as well as I should have and it took a lot of powdered sugar to get the white rows because the remaining water on the raspberries kept absorbing the powdered sugar.
*Make the white rows first, dust them with powdered sugar and then add the remaining blue and red rows. I had to work very carefully so I didn't bump into the white rows and remove the powdered sugar. It's a bit finicky, but looks great when it's all done!
*I didn't end up using the jam to glaze the berries and it was fine. I do think it produces a striking effect, but I decided to forgo that step.
*Chill the tart really well before cutting into it for neater slices.
*Leftover tart keeps well for up to about 2 days. Cover lightly with plastic wrap and store in the refrigerator.
*This is the gluten-free all-purpose flour I used: 1 1/2 cups fine brown rice flour, 1/2 cup sorghum flour, 1/2 cup potato starch . You can also use 1/2 cup almond flour for some of the brown rice flour for a little more texture.
*Instead of rolling the tart dough, I pressed it into the tart pans and chilled it well before baking.
Recipe Source: Martha Stewart Living; July 2002
Everyone in our family loved this tart. Even with the gluten-free crust. :) The filling is very decadent–a little too rich for everyday, but perfect for a special occasion. I was able to find real creme fraiche for this and I think that made the difference. The blueberry with the creamy filling was particularly delicious.
This recipe is a bit time consuming because of the different components and their chilling and baking times. But it’s well worth the effort. I was actually surprised how much time it took to make the rows of raspberries and get it just right. And even then I didn’t do it as perfectly as the cover of the magazine! In any case, it was worth the time and effort. The tarts were really stunning and our neighbors really enjoyed the one we took to them too.
Did this post deserve the cover spotlight?
Of course! It’s the perfect dessert to celebrate the 4th of July. I think we might make this a tradition for the 4th of July from now on.