This 4th of July fruit tart is a fun and festive patriotic dessert. It's a crowd pleaser and fun to make.
But this one takes the cake. This red white and blue tart is fun to make and sure to impress your guests.
This tart features a buttery crust, a smooth and creamy filling, and is topped with lots of fresh berries.
The red strawberries and blueberries not only make this tart look festive, but they also add a delicious pop of flavor.
We added a few stars made from the crust dough to add an extra patriotic flair.
So whether you’re hosting a backyard barbecue or attending a potluck picnic, this red white and blue tart is the perfect dessert.
This recipe is broken up into two parts. One for the crust and the second for the tart cream.
For the dough we'll be using
- An egg
- Granulated sugar
- Sour cream
- Butter (at room temperature)
And for the cream
- Egg yolks
- Granulated sugar
And finally, lots of strawberries and blueberries to decorate the top and a few mint leaves for garnish.
See recipe card for amounts
First we'll make the crust. Start by creaming the sugar, egg and room temperature butter together.
Then add in the flour and sour cream. Knead the dough until it's soft, elastic and only slightly sticks to your hands.
Cover it with plastic wrap and pop it in the fridge for 20 minutes.
Once the dough has chilled, roll it out into a large circle about 8 to 9 inches wide, and about an ¾ an inch thick.
Grease a tart pan or pie dish and spread press the dough all around the pan, cutting of the overlapping edges.
Keep the scrap pieces of dough for later.
Using a fork, poke holes all along the bottom of the crust to avoid it from cracking.
Bake for 15 minutes. While the crust is baking roll up the excess dough into a ball, and roll out again with a rolling pin.
Using a star cookie cutter or a sharp knife, cut out stars from the excess dough.
Once the crust has finished baking, remove it from the oven to cool and bake the stars on a greased pan for roughly 15 minutes or until they are golden brown.
While the stars are baking, it's time to make the cream for the tart.
Start by pouring the milk into a medium sized sauce pan. Warm the milk until its hot, but not quite boiling yet.
In a medium sized bowl add the egg yolks and sugar. Mix well, and then add in your flour and mix until fully incorporated.
Pour the egg yolk mixture into the hot milk and whisk well, continuously to avoid any lumps.
Let simmer and continue to whisk constantly for another minute. The cream will gradually start to thicken. Keep whisking until the entire surface is lightly bubbling.
Then remove the cream from heat and add the butter, mix well and set aside to cool.
Once the cream has cooled, fill the crust will the cream. Cover with a layer of plastic wrap to prevent it from forming a skin, and chill in the fridge.
When you are ready to serve, decorate the cream tart with your berries and baked star pieces.
What do you think? Is it fit to be a 4th of July tart? Or maybe just a red white and blue tart.
Either way, it's both pretty and delicious!
While cooking your cream mixture, make sure to whisk constantly to keep a smooth, creamy consistency and to avoid lumps.
When putting your tart in the fridge to chill, cover with a layer of plastic warp to avoid the cream from forming a layer of skin.
- 1 large egg
- 1 cup granulated sugar
- 2 tablespoons of sour cream
- 1 Stick of butter
- 1 ½ cups of flour
For the Cream
- 2 egg yolks
- 1 cup of granulated sugar
- 3 tablespoons of all purpose flour
- 1 ½ cups of milk
- 1 lb Strawberries
- 1 lb Blueberries
- Mint for garnish (optional)
- Preheat oven to 400°F.
- In a medium sized bowl, mix sugar, eggs and room temperature butter.
- Add in flour and sour cream.
- Knead dough until soft, elastic and slightly sticky.
- Cover with plastic wrap and chill in fridge for 20 minutes.
- Once chilled, remove from fridge and roll out to ¾ inch thick, and about 9 inches wide.
- Grease a tart pan and press dough into pan.
- Cut off overlapping edges and set crust scraps aside.
- Use a fork to poke a generous amount of holes into bottom of tart crust.
- Bake for 12-15 minutes or until lightly golden brown.
- While crust is baking, gather raw crust scraps and roll into a ball.
- Roll out with rolling pin and cut out star shapes using a cookie cutter or sharp knife.
- Place star shapes onto greased baking dish.
- When crust has finished baking, remove crust from oven and bake stars for 12-15 minutes or until golden brown.
- To make the tart filling, pour milk into a medium sized sauce pan.
- Warm milk until its hot, but not boiling.
- In a medium sized bowl mix egg yolks and sugar.
- Add flour to egg yolk mixture and mix well.
- Pour egg yolk mixture into the hot milk and whisk continuously to avoid lumps.
- Let simmer while whisking constantly for another minute. Cream should gradually thicken.
- Keep whisking until the entire surface is lightly bubbling when whisking stops.
- Remove cream from heat and add the butter, mix well and set aside to cool.
- Once cream has cooled, fill tart crust will the cream mixture.
- Cover with a layer of plastic wrap to prevent it from forming a skin, and chill in the fridge for 2 hours.
- When ready to serve, decorate the cream tart with your berries and baked star pieces.
Amount Per Serving: Calories: 494Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 105mgSodium: 127mgCarbohydrates: 85gFiber: 3gSugar: 61gProtein: 7g