A summery fruit tart with a sweet filling of cherries and blueberries! And atop the tart a few red, white and blue stars – for the 4th of July or anytime. Stars on a tart are magical and beautiful any time of the year.
To speed the prep of this tart I used frozen sweet cherries and frozen Maine wild blueberries. The filling also has a touch of Vermont maple syrup, because I love how maple and blueberry taste together.
The filling gets a quick stint on the stove top to cook off some of the liquid and get it to begin thickening.
The crust is the Buttery Flaky Pastry Crust recipe I always use for pies, with the addition of a little confectioner’s sugar to sweeten it up.
While the bottom crust is tucked into the tart pan, the top crust is a smattering of stars.
A little red and blue food coloring is worked into the dough for the stars. The trick in coloring the dough is to knead it quickly and lightly, to try the work the color in before the butter in the dough begins to melt.
A cool kitchen is definitely helpful here, as well as well-chilled dough. The color is ribboned through, giving it a marbled look.
Bake this tart up the night before or morning of your gathering. It can cut and served while warm, but the filling will hold together better if it’s allowed to cool. And warm or cool, it has a lovely sweet flavor!
The recipe is below, and check out these other Red, White & Blue Desserts!
Cherries, Blueberries & Stars Tart
A summery fruit tart with a sweet filling of cherries and blueberries! And atop the tart a few red, white and blue stars - for the 4th of July or anytime.
Note: when adding color to the dough it will get on your hands. The gel coloring I used washed right off, but if you're worried about staining wear gloves during this step.
- 2 cups all-purpose flour, unbleached
- 1/4 cup confectioner's sugar
- 1/2 teaspoon salt
- 1 cup cold butter
- Ice water
- Red gel food coloring
- Blue gel food coloring
- 2 cups frozen sweet red cherries
- 2 cups frozen Maine blueberries
- 3/4 cup granulated sugar plus extra for sprinkling on the crust
- 1/4 cup cornstarch
- 2 tablespoon Vermont maple syrup
- 1 teaspoon vanilla extract or vanilla bean paste
- 10-1/2- inch tart pan with removable bottom
Combine the flour, confectioner's sugar and salt in a large bowl.
Slice the cold butter into very small cubes, about 1/4-inch sized. Work these into the flour using a pastry blender until the mixture is coarse.
Add 3 tablespoons ice water to the mixture and use a spoon to toss it together. Add more ice water 1 tablespoon at a time, tossing it together with the flour-butter mixture with the spoon. Add water until the dough is moist enough to hold together when you squeeze some in your hand.
Turn the contents of the bowl out onto a lightly floured surface, and knead gently 4-5 times: flatten it with the heel of your hand, fold up from the bottom, turn one-quarter turn and repeat. Do not over-knead the dough. Stop when the dough has just come together.
Divide the dough in half. Flatten each half slightly with the palm of your hand and wrap one of the disks in plastic wrap and place it in the fridge to chill.
Divide the other disk into 3 portions. Wrap one of the portions and put it into the fridge (this will be for the white stars.) Flatten out one of the other portions and add a few drops of red food coloring. Fold the dough over the food coloring, then knead and pull the dough to distribute the color through it. Aim to have streaks of red through the dough, but only spend a few minutes handling the dough: longer will cause the butter in the dough to melt. Wrap the red portion in plastic and place it in the fridge. Repeat these steps with the third portion of dough and the blue food coloring, wrapping and refrigerating it when you're done. Let all of the doughs chill for 30 minutes.
While the dough chills, prepare the pie filling:
Into a large saucepan, add the cherries, blueberries, the 3/4 cup of granulated sugar, cornstarch, maple syrup and vanilla. Stir to combine the ingredients, then place the pan over medium heat. Bring the mixture to a simmer, stirring it every few minutes as it heats up. Once the mixture comes to a simmer, cook it for 1 minute, stirring constantly. The filling should thicken up very quickly at this point. Remove the pan from the heat and allow the filling to cool.
When the dough has chilled for 30 minutes, remove the large wrapped disk from the fridge. Roll it out on a lightly floured surface into a circle, about 13-inches in diameter and to a 1/4-inch thickness. Carefully lift the dough circle and fit it into the tart pan. Press the dough into the bottom and sides of the pan. Roll your rolling pin over the edges of the pan to trim off the excess overhang. Loosely line the dough in the pan with plastic wrap and place the pan in the freezer to chill.
Take out the red, white and blue portions of dough. Roll them out thinner than you rolled the bottom crust, to about 1/8". Use a small star-shaped cookie cutter to cut out red stars, blue stars and white stars (I did 10 of each.) Place the stars on a plastic-wrap lined plate, cover them and place the plate in the freezer to chill.
Assemble the tart:
Preheat the oven to 350° F. Move the oven rack into the lower third of the oven. Remove the pan with the bottom crust from the freezer. Pour the cooled filling into the crust and smooth it to an even layer. Remove the plate with the stars from the freezer. Arrange the stars decoratively over the top of the filling. Use a pastry brush and a small cup of water to gently dot each star with a little water, just to moisten the surface. Once this is done, sprinkle the stars with granulated sugar.
Bake the tart for 45-50 minutes. It will be done when the filling is bubbling and the edges of the crust are lightly browned. Remove the tart to a cooling rack.
Once the tart has cooled for about 30-40 minutes, remove the outer ring. Use a large spatula to help move/slide the tart off the bottom disk onto a serving platter. You can slice tart while it is still warm, but the filling will hold up better if the tart is completely cooled. Delicious either way, though!
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