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Berry Patchwork Tart
Berry Patchwork Tart

Berry Patchwork Tart

Recipe and Photo by Norah Pritchard, Willowcrest Lane
30 Min(s)
20 Min(s) Prep
10 Min(s) Cook
What You Need
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9 servings
Original recipe yields 9 servings
1 can (8 oz.) refrigerated crescent dough sheet
1/2 cup plus 2 Tbsp. honey, divided
1/3 cup water
1 Tbsp. lemon juice
zest of 1 lemon
1 cup heavy cream
1 Tbsp. powdered sugar
6 cups mixed fresh berries (blackberries, blueberries, raspberries, sliced strawberries)
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Let's Make It
1
Heat oven to 350°F.
2
Line a 9x13-inch baking pan with aluminum foil, with ends of foil overlapping sides of pan. Spray foil with cooking spray.
3
Press dough evenly onto the bottom of pan. Bake for 10 minutes or until golden brown.
4
While the dough bakes, combine 1/2 cup honey, water, lemon juice and zest in a small saucepan. Bring to a boil and then lower heat to simmer for 5 minutes.
5
In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese with the remaining 2 Tbsp. honey until smooth and well blended. Remove cheese filling and place in a bowl while you mix the whipped cream.
6
Using the same mixing bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar, and then slowly add the cream cheese mixture back into the whipped cream while mixing until fully incorporated.
7
Spread the whipped cream and cheese mixture onto the baked tart, then lightly mark 9 sections with a knife, 3 squares down and 3 across.
8
Place each of the 4 types of berries in separate bowls. Spoon 1 Tbsp. of the honey-lemon mixture over berries in each bowl, then toss gently. Fill each of the squares with berries, alternating by color.
9
Chill the Berry Tart if not serving immediately. Before serving, lift the foil out of the pan and carefully slide tart onto a serving platter.
Kitchen Tips
Tip 1
Recipe and Photo by
Norah Pritchard of Willow Crest Lane blog
Tip 2
Size Wise
Enjoy a serving of this easy-to-make fruit tart, but keep portion size in mind.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 11g
55%
Trans Fat 0.5g
Cholesterol 60mg
20%
Sodium 300mg
13%
Total Carbohydrates 43g
16%
Dietary Fibers 4g
14%
Sugars 30g
60%
Protein 5g
10%
Vitamin A
15%
Vitamin C
35%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
9 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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