Flag Berry Tarts

Name: Flag Berry Tarts
Yield: Makes two 14-by-4-inch tarts
Ingredients: All-purpose flour, for dusting; Pâte Sucrée (page 333); 8 ounces cream cheese, room temperature; 1/2 teaspoon pure vanilla extract; 1/2 cup crème fraîche; 1/2 cup confectioners’ sugar, plus more for dusting; 4 ounces semisweet chocolate (preferably 55 percent cacao; optional), chopped; 1/2 cup raspberry jam; 2 tablespoons water; 1/2 cup apricot jam; 20 ounces (about 4 cups) fresh red raspberries; 12 ounces (about 2 cups) fresh blueberries

January 24, 2012

For this edible interpretation of Old Glory, rows of raspberries, some glazed with jam and some dusted with powdered sugar, form the American flag’s red and white stripes; blueberries represent the starry field of blue. One tart will have seven rows of berries; the other six. Use smaller berries for the seven-row tart. If you have only one tart pan, you can bake the shells consecutively; let the first shell cool completely in the pan before removing. The interior of each tart shell is brushed with melted chocolate before it is filled; this is an optional step for added flavor. An easy variation (see below) yields three solid-colored tarts in blue, white, and red—also the colors of the French flag—perfect for a Bastille Day celebration.

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