• Home
  • Blog
  • About

Fresh From Oregon

Experience the Fresh Taste of Oregon...

  • award winning recipes
  • baking
    • bread
  • breakfast
  • canning
  • cast iron cooking
  • desserts
    • cake
    • candy
    • chocolate
    • cookies
    • pies
  • family favorites
  • fresh from oregon
    • farmers market
    • favorite products
    • hazelnuts
    • oregon made
    • pacific northwest trips
  • fruit
    • apples
    • berries
    • peaches
    • pears
  • holidays
    • easter
    • thanksgiving
  • lunch
  • main dishes
    • beef
    • chicken
    • pork
    • seafood
    • soup
    • turkey
  • side dish
    • pasta
    • salad
    • snack
  • vegetables
    • potatoes
    • tomatoes

Fresh Oregon Berry Tart

June 14, 2015 · by Carrie Trax ·

Fresh berries in all shapes and colors are now ready in Oregon.  The fruit stands are overflowing with fresh strawberries, blueberries, blackberries red raspberries and tayberrries.  You will always find a pint or two of berries in my refrigerator ready to create a sweet dessert or muffin or just to top off my Sunday morning pancakes or serve with some yogurt.  The sugar cookie crust in this tart is sweet and crisp and much firmer that a traditional pie dough crust making it last a few extra days in the refrigerator without getting soggy.  The sweet taste of the lemon filling with the sauce from the tayberries and the mountain of berries creates layers of flavor from top to bottom.

What is a Tayberry?  Its a cross between a blackberry and red raspberry and the fruit is sweeter than a blackberry and much larger than a red raspberry.  The name comes from the river Tay in Scotland.

Fresh Oregon Berry Tart
Sugar cookie crust:
8 Tablespoons butter, softened
½ cup granulated sugar
1 egg
1 and ½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Lemon filling:
2 eggs
3 egg yolks
¼ cup whipping cream
juice from 1 large lemon
¼ cup granulated sugar
Topping:
2 cups Tayberries or Red Raspberries, slightly mashed
1/2 cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
2-3 cups mixed berries, washed
To make the sugar cookie crust, place the butter and sugar in a standing mixer and beat until light and fluffy, about 3 minutes on high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds, do not over mix. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Lightly spray fluted 9 1/2″ removable bottom tart pan with cooking spray.
While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth. Remove the cookie dough from the refrigerator.  Press  dough it into the tart pan evenly on the bottom and up the sides.  Pour the lemon filling into the crust. Bake until the filling is set and the crust begins to turn golden, 20-25 minutes. Do not over bake – pull the tart out just when you see any golden color on the crusts.  Make sure the lemon filling is cooked by inserting a toothpick in the center and checking to see if it comes out clean. Allow the shell and filling to cool completely at room temperature. Refrigerate until ready to serve.
To prepare the topping add tayberries or red raspberries and sugar to a saucepan and bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth. Add cornstarch mixture to raspberries and whisk to combine. Bring to boil and continue boiling 3 to 5 minutes or until sauce is as thick as you like. Set aside to cool. Sauce will thicken as it cools.
To assemble spread raspberry sauce over the lemon filling and place mixed berries on tart and sprinkle with powdered sugar. Serve chilled.

 

Filed Under: baking, berries, cookies, desserts, Fresh From Oregon, fruit · Tagged: baking, berries, black-eyed peas, blackberries, blueberries, blueberry, Bob's Red Mill, crust, dessert, filling, lemon, sauce, strawberries, strawberry, sugar cookie, tayberry

Fresh From Oregon!

Welcome to Fresh From Oregon! Read More…

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 37 other subscribers

Connect With Me

  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Featured Posts

Hello from Oregon!

Welcome to my blog fresh from Oregon and the beautiful foothills of Mt Hood.  Oregon has amazing fresh ingredients all year long.  What’s fresh this week in Oregon and what meals can you create with it. I will share some of the great recipes I have made using the fresh ingredients that are grown and […]

Pumpkin Roll

Pumpkin Roll

The pumpkin pie is the traditional dessert at the Thanksgiving table and here is a great and easy recipe to make “Nana’s Trax Pumpkin Pie”.   If you are looking to add something new to the Thanksgiving dessert table this pumpkin roll is the perfect addition.  The soft sponge cake with just the perfect amount […]

Blue Ribbon Vanilla Peach Pie with Hazelnut Crust

Blue Ribbon Vanilla Peach Pie with Hazelnut Crust

The Red Haven peaches are ripe and Fresh from Oregon and just in time for me to use in my peach pie.  This was a special pie I baked for the 2013 Clackamas County Fair this past Sunday.  The slices of fresh peaches mixed with vanilla extract and baked in this melt in your mouth […]

Aneto Natural … 100% Fresh

Aneto Natural … 100% Fresh

Wow is this really an apron with my blog name on it “Fresh From Oregon”.  After checking in Friday evening at the IFBC this weekend I saw this whole table filled with beautiful yellow and white checked aprons and thought “am I going to get one of those?”  To my surprise not only was there […]

Recent Posts

  • Washington Asparagus Fresh at your local Market Now!
  • Asparagus Salad with Lemon Vinaigrette
  • Fresh from Oregon heads to California
  • Summer Corn & Crab Chowder
  • Fresh Asparagus with Eggs Benedict
  • The Best Way to Store Asparagus
  • Roasted Asparagus with Lemon Olive Oil
  • Spring in Finally here in Oregon
  • Simply Natural ~ Lindsay Olives
  • Capay Valley Ranches ~ California Olive Oil at its Best!
  • Over the Top Blueberry Muffins
  • Fresh Homemade Blueberry Sauce
  • The BEST Homemade Granola
  • Homemade Strawberry Lemon Jam
  • Strawberry Cheesecake in a Jar
  • Homemade Strawberry Sauce
  • Asparagus Caesar Salad
  • Fresh from the Oregon Coast ~ Cioppino for Two!
  • Pancake Hearts for Breakfast
  • Homemade Chicken Noodle Soup
  • Apricot Coffee Cake with Crumb Topping
  • The Great Food Blogger Cookie Swap 2015 ~ Christmas Swirl Sugar Cookies
  • Best Ever Homemade Pie Crust
  • Mini Apple Hand Pies are perfect for the Lunch Box!
  • What to do with all the Green Tomatoes … Fried Green Tomatoes
  • Bays English Muffins Pumpkin Pudding
  • Stonyfield Yogurt… Good Morning Parfait
  • Bays English Muffins perfect for your Lunch Box!
  • Dutch Apple Pie ~ Just the right bite!
  • Corn Relish … Summer in a Jar
  • Mixed Berry Bread Pudding
  • Fresh Oregon Berry Tart
  • The Hoods are here… Mini Strawberry Pretzel Pie
  • Strawberry Rhubarb Sauce
  • B “S” T Egg Salad Sandwich
  • Melt in your Mouth Reuben Sandwich

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Experience fresh food from Oregon!

Recipe Master: Carrie Trax Editor: John Trax
Photographer: John Trax

Categories

Copyright 2014 Fresh From Oregon

Copyright © 2023 | Innovative by The Pixelista | Built on the Genesis Framework