Wednesday, May 2, 2018

Summer Berry Tart with Sugar Cookie Crust

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Good morning! How was your weekend? Mine was great perfect. Friday we had friends for dinner and aside from a problem with the first batch of my frosting for the cake that I made everything was delicious. My husband made a beef tenderloin with horseradish sauce, and salt baked shrimp and I made the au gratin potatoes, and a tossed salad. For dessert I made 4 layer chocolate cake and a NY style cheesecake.

I was going to make this delicious Summer Berry tart but I ran out of time so I made it this afternoon to give to some friends but instead of a typical pate brisee I made a Cuban sugar cookie crust and it was fabulous.

Summer Berry Tart

Cuban Sugar Cookie Crust

1 cup granulated sugar
1 cup of shortening
1 teaspoon vanilla extract
3/12 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 Tbsp. lemon zest

Combine all ingredients in the bowl of a stand mixer and mix until combined well. Do not over mix.
For cookies: Form into logs, wrap in plastic wrap, chill at least an hour. When ready to bake, preheat oven to 350. Cut cookies into 1/2 slices, sprinkle with sugar and bake for 20-25 minutes. Do not brown and do not over bake.

For the tart, I took a long of the chilled dough pressed it into my tart shell and then pricked the dough all over with a fork. I baked it at 350 for about 15-20 minutes. Then I let it cool.

For the Filling:
Recipe from Obsessive Cooking Disorder

1/8 cup granulated sugar
2 cups of milk

1/4 cup granulated sugar
2-3 tablespoons cornstarch
4 egg yolks

1 Tablespoon unsalted butter
1 Teaspoon vanilla extract

In a saucepan mix 1/8 cup of sugar and 2 cups of milk, bring to a boil, stirring occasionally.  In a separate mixing bowl whisk together the 1/4 cup sugar, cornstarch and 4 egg yolks. Once the milk mixture comes to a boil slowly pour some into the bowl with the eggs, whisk while pouring. This will temper the egg mixture.Then pour the egg mixture into the sauce pan with the milk mixture, return to heat stirring constantly until the mixture thickens and comes to a boil. Pour mixture into a bowl and press a piece of plastic onto the top of the filing. Cool.


Once the tart is cooled and the filling is cool, pour the filling into the shell and spread evenly. Top with sliced berries of your choice, sift a little powdered sugar over the top and enjoy.

I hope that you have a great day!

Linking to:
Stone Gable
Savvy Southern Style


  1. A sugar cookie crust sounds delicious. I usually do the tart in the Silver Palate Cookbook--an oldie but goodie that has served me well for decades. But it's good to change things up sometimes.
    I spent yesterday experimenting with artichokes, making a few different recipes to get out of the usual steamed and dipped routine.

  2. You always impress me with the foods you cook. I would never have that kind of bravery with cooking! Sounds like you and your husband are a good baking team.

  3. Love the presentation on the paper!


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