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Fresh Strawberry and Blueberry Tart (Emeril Lagasse) Recipe

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Fresh Strawberry and Blueberry Tart (Emeril Lagasse)
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Ingredients
21
Count
Nutrition
3716
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Almond Crust, recipe follows
  2. Vanilla Pastry Cream, recipe follows
  3. Bake the pie crust according to the recipe and let cool completely on a wire rack. Spoon pastry cream into the crust, smoothing top.
  4. In a small saucepan, combine the vanilla, jam and brandy. Bring to a simmer, stirring to dissolve the jam. Remove from the heat, strain and let cool.
  5. Arrange the sliced strawberries in overlapping concentric circles around the top of the cream. Alternate with a row of blueberries. With a pastry brush, brush the tops with the jam glaze. Chill for at least 1 hour before serving.
  6. To serve, lift the tart from the side of the pan and place on a serving dish or cake stand. Cut into wedges, and garnish each serving with a fresh mint sprig.
  7. Almond Pastry Crust:
  8. In a food processor fitted with a metal blade, pulse to finely grind the almonds. Add the flour, sugar and salt, and process to blend. Add the butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the egg yolk and extract through the feed tube and process until combined. Add the ice water and process just until a dough forms. Remove from the machine. Fit into a 9-inch tart pan with a removable bottom, pressing the dough first along the sides and then evenly across the bottom. Place in the freezer for at least 30 minutes to 1 hour.
  9. Preheat the oven to 375 degrees F.
  10. Line the dough with parchment paper and pie weights or beans. Bake for 15 minutes. Remove the parchment and weights and bake until golden brown, about 25 minutes. Remove from the oven and let cool completely on a wire rack before filling.
  11. Yield: 1 (9-inch) crust
  12. Vanilla and Orange Pastry Cream:
  13. In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds, orange zest and juice. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
  14. In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 3 minutes.
  15. Remove from the heat and strain into a clean container, scraping the bottom of the strainer with a spoon. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 3 hours, before using.
  16. Yield: about 2 1/4 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3715.86 Kcal (15558 kJ)
Calories from fat 1096.97 Kcal
% Daily Value*
Total Fat 121.89g 188%
Cholesterol 1123.87mg 375%
Sodium 2091.41mg 87%
Potassium 2211.89mg 47%
Total Carbs 565.01g 188%
Sugars 315.5g 1262%
Dietary Fiber 19.31g 77%
Protein 84.09g 168%
Vitamin C 179.7mg 299%
Vitamin A 0.9mg 28%
Iron 16.7mg 93%
Calcium 1030.9mg 103%
Amount Per 100 g
Calories 192.61 Kcal (806 kJ)
Calories from fat 56.86 Kcal
% Daily Value*
Total Fat 6.32g 188%
Cholesterol 58.25mg 375%
Sodium 108.41mg 87%
Potassium 114.65mg 47%
Total Carbs 29.29g 188%
Sugars 16.35g 1262%
Dietary Fiber 1g 77%
Protein 4.36g 168%
Vitamin C 9.3mg 299%
Iron 0.9mg 93%
Calcium 53.4mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.7
    Points
  • 99
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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