Mixed Berry Tart
My very good friend, Brenda, was visiting the area from Tampa, Fl, and had a little gathering for all her NY/NJ/CT friends. I was so happy to see her and her family. I feel like I hadn't seen them in a while. I couldn't believe how much her nieces had grown! I wanted to bring a dessert that I would be able to enjoy without much guilt and decided on this fruit tart. I wasn't sure if it was going to be that easy to make, since I haven't ever made a tart from scratch, but it was surprisingly easy. And it was so delicious! If you don't want to create your own tart crust, you could probably use a ready-made reduced-fat graham crust.
Mixed Berry Tart
Serves 8
10 whole reduced-fat cinnamon graham crackers
5 Tbsp unsalted butter, melted
1/4 cup packed light brown sugar
1 pound strawberries
2 cup blueberries, about a pint
6 oz raspberries
1 cup water
1/3 cup unpacked light brown sugar
3 Tbsp uncooked tapioca
1 tsp vanilla extract
Preheat oven to 375F. Spray a 10-inch tart pan with a removeable bottom with nonstick cooking spray. Place the graham crackers in the bowl of a food processor. Process until crumbs form. Place the crumbs in a large bowl. Add the melted butter and 1/4 cup brown sugar. Mix until crumbs are moistened and combined. Press into the bottom and up the side of the tart pan. Bake until browned and crisp, about 10 minutes. Let cool completely.
Wash and dry all the berries. Hull the strawberries and cut in half. Reserve about 1 1/2 cups strawberry halves, blueberries and raspberries for the topping; set aside.
Place the water, 1/3 cup brown sugar, tapioca and vanilla extract in a large saucepan over low heat. Add the remaining berries to the pot. Use a potato masher and mash berries in the pot. Mix well and let cook until mixture is thickened, about 10 minutes. Let cool completely.
Pour the filling into the cooled tart crust. Arrange reserved berries on top of the filling. Place in the refrigerator for about 6 hours or overnight. Bring to room temperature before serving.
(Each serving is 5 points.)
Mixed Berry Tart
Serves 8
10 whole reduced-fat cinnamon graham crackers
5 Tbsp unsalted butter, melted
1/4 cup packed light brown sugar
1 pound strawberries
2 cup blueberries, about a pint
6 oz raspberries
1 cup water
1/3 cup unpacked light brown sugar
3 Tbsp uncooked tapioca
1 tsp vanilla extract
Preheat oven to 375F. Spray a 10-inch tart pan with a removeable bottom with nonstick cooking spray. Place the graham crackers in the bowl of a food processor. Process until crumbs form. Place the crumbs in a large bowl. Add the melted butter and 1/4 cup brown sugar. Mix until crumbs are moistened and combined. Press into the bottom and up the side of the tart pan. Bake until browned and crisp, about 10 minutes. Let cool completely.
Wash and dry all the berries. Hull the strawberries and cut in half. Reserve about 1 1/2 cups strawberry halves, blueberries and raspberries for the topping; set aside.
Place the water, 1/3 cup brown sugar, tapioca and vanilla extract in a large saucepan over low heat. Add the remaining berries to the pot. Use a potato masher and mash berries in the pot. Mix well and let cook until mixture is thickened, about 10 minutes. Let cool completely.
Pour the filling into the cooled tart crust. Arrange reserved berries on top of the filling. Place in the refrigerator for about 6 hours or overnight. Bring to room temperature before serving.
(Each serving is 5 points.)
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