With Memorial Day right around the corner and the Fourth of July not far behind, this sweet and juicy recipe will get you to combine fresh fruit with patriotic colors. It doesn’t require much preparation time or a long list of ingredients, making it a simple way to satisfy your sweet-tooth fix. It’s perfect for any get-together or dinnertime dessert this spring and summer.
INGREDIENTS
Crust
- ½ cup soft butter
- ½ cup sugar
- 1 tablespoon lemon zest or 1/8 teaspoon lemon oil
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1½ cups King Arthur Unbleached All-Purpose Flour
Filling
1 cup pastry cream mix prepared according to package instructions
Topping
- 1 pint fresh raspberries
- 1 pint fresh blueberries
Instructions
To make the crust: beat together the butter, sugar, flavorings and salt. Whisk together the flour and mix into the butter. The mixture will be crumbly. Press the crust into the bottom and up sides of a 9-inch to 10-inch round tart pan. Use a fork to prick the dough all over. Freeze for 30 minutes (or longer), covered. Just before baking, preheat the oven to 375°F. Bake the crust for 20 to 22 minutes, until golden brown. Set aside to cool. Prepare the filling, and spread it into the cooled crust. Top with raspberries and blueberries and serve immediately.
