Fourth of July Fruit Tart

The Fourth of July is just around the corner, and from Berkeley to Brooklyn folks will be celebrating our nation’s independence the American way: with lots and lots of food. Every cook-out is bound to have some of standards — your burgers, your hot dogs, your potato salad, maybe even an apple pie — but if you really want to impress your fellow party guests, this recipe is just the ticket.

Nothing screams summer like some fresh berries, this blueberry and raspberry combo, nestled on a bed of easy pastry cream, gets 50 stars from us. Red, white, and blue never tasted so good. Plus, it looks very impressive while not being horribly tricky to assemble, allowing you to wow your guests and still leave plenty of time for day drinking by the grill. And what is more American than that.

Fourth of July Fruit Tart (adapted from King Arthur Flour Company)

Makes one 9” tart, serves 8-10

Dough:

½ cup (8 tablespoons) unsalted butter, softened

½ cup sugar

1 tablespoon lemon zest

1 teaspoon vanilla extract

½ teaspoon almond extract (optional, but highly recommended)

½ teaspoon salt

1 ½ cups all-purpose flour

Filling:

1 ¾-ounce box of instant vanilla pudding

3 cups heavy cream, cold

1 teaspoon vanilla extract

Topping:

1 pint fresh raspberries

1 pint fresh blueberries

Glaze (optional, can be omitted if you’re going to serve the tart immediately):

¼ cup brown sugar, firmly packed

¾ cup fruit juice (Apple, white grape, and cranberry all work nicely. You could even go for a cranberry-blueberry, cranberry-raspberry, or other blend. Just make sure you steer clear of cranberry juice cocktail.)

1 teaspoon unflavored gelatin

Directions:

In a large bowl or using a stand mixer, beat together all of the ingredients for the crust except flour.
Mix in flour. The mixture will be crumbly.
Press the crust into the bottom and up the sizes of a 9” tart pan. Use a fork to prick the dough all over. Cover and freeze for at least 30 minutes. Just before baking, preheat the oven to 375.
Bake the crust for 20-22 minutes, until golden brown. Set aside to cool.
In a large bowl, mix together the ingredients for the filling. Spread it evenly over the base of the cooled crust.
Top with raspberries and blueberries, arranging artistically as the muse moves you. For extra bonus points, you could go patriotic with a star or flag design.
Mix the brown sugar with the juice. Soften the gelatin in the mixture for about 5 minutes, then heat in the microwave or over low heat until the gelatin dissolves. Let cool until lukewarm.
Brush the glaze over the berries, coating evenly. Let cool until the glaze sets, then serve and enjoy!