Red White and Blueberry Tart
Celebrate summer or any patriotic occasion with this stunning Red White and Blueberry Tart, a visually striking dessert that tastes as amazing as it looks. This recipe features a buttery, flaky shortcrust pastry as the base, filled with a creamy, lightly sweetened layer of whipped cream cheese and topped with vibrant, fresh strawberries and blueberries arranged in a festive red, white, and blue pattern. An optional apricot glaze adds a beautiful, glossy finish to the fruit, making it irresistible. With only 30 minutes of prep time and simple ingredients you likely already have on hand, this tart is a perfect choice for July 4th celebrations, Memorial Day gatherings, or any summer event. Serve it chilled for a refreshing dessert everyone will rave about!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups powdered sugar
- 0.75 cups unsalted butter, cold and cubed
- 2 tablespoons cold water
- 8 ounces cream cheese, softened
- 0.5 cups granulated sugar
- 1 teaspoons vanilla extract
- 0.5 cups heavy cream
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 2 tablespoons optional apricot jam (for glaze)
- 1 teaspoon water (for glaze)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour and powdered sugar.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Drizzle in the cold water and gently bring the dough together with your hands. Do not overwork.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork to prevent puffing during baking.
Bake the crust in the preheated oven for 18-20 minutes, or until golden brown. Remove from the oven and let cool completely.
Meanwhile, prepare the filling by beating the cream cheese and granulated sugar together in a mixing bowl until smooth and creamy.
Mix in the vanilla extract and heavy cream, beating until the mixture is light and fluffy.
Once the crust has cooled, spread the cream cheese filling evenly over the bottom of the tart shell.
Decoratively arrange the sliced strawberries and blueberries on top of the filling, alternating colors to create a red, white, and blue pattern.
If desired, make a glaze by warming the apricot jam and water in a small saucepan or microwave-safe bowl until slightly runny. Brush the glaze lightly over the fruit to add shine.
Refrigerate the tart for at least 1 hour before serving to allow the filling to set.
Slice and serve chilled. Enjoy your patriotic-themed dessert!
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.7 g | 342% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 173.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 318 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
