Flag Berry Tarts

Directions

1. 1
   On a lightly floured surface, roll out 1 disk of dough into an 18-by-8-inch rectangle, 1/8 inch thick.
2. 2
   Fit dough into a 14-by-4-inch fluted tart pan; trim excess dough flush with rim.
3. 3
   Pierce bottom of shell all over with a fork.
4. 4
   Refrigerate or freeze until firm, about 30 minutes.
5. 5
   Repeat with second disk of dough.
6. 6
   Preheat oven to 375F.
7. 7
   Place pans on a rimmed baking sheet.
8. 8
   Line shells with parchment, leaving a 2-inch overhang.
9. 9
   Fill shells with pie weights or dried beans.
10. 10
    Bake until edges are just starting to color, about 25 minutes.
11. 11
    Remove parchment and weights; continue baking until crusts are dry and evenly browned, 10 to 15 minutes more.
12. 12
    Transfer to a wire rack; let cool completely before unmolding.
13. 13
    With an electric mixer on medium speed, beat cream cheese and vanilla until soft.
14. 14
    In a separate bowl, whisk creme fraiche until it holds soft peaks.
15. 15
    Whisk a third of creme fraiche into cream-cheese mixture to lighten.
16. 16
    Fold in remaining creme fraiche while gradually sifting confectioners sugar over top; fold just until combined.
17. 17
    Cover with plastic wrap; refrigerate until ready to use, up to 2 hours.
18. 18
    In a bowl set over (not in) a pan of simmering water, heat chocolate, if using, until just melted, about 1 1/2 minutes; stir until smooth.
19. 19
    Using the back of a spoon, spread half of chocolate over each crust; refrigerate until set, at least 5 minutes.
20. 20
    Meanwhile, heat raspberry jam in a small saucepan with 1 tablespoon water; strain into a bowl.
21. 21
    Heat apricot jam in a small saucepan with remaining 1 tablespoon water; strain into a bowl.
22. 22
    Spread creme fraiche filling over chocolate layer in each crust.
23. 23
    Make top tart: Starting from right, arrange 3 rows of unglazed raspberries two-thirds the length of tart, leaving space between each row on both long sides.
24. 24
    Dust with confectioners sugar until raspberries are coated white.
25. 25
    Toss blueberries with apricot jam; fill open third of tart with layers of glazed blueberries arranged snugly in rows.
26. 26
    Gently brush more raspberries with strained raspberry jam (enough to fill empty rows), and carefully arrange, rinsing hands as needed.
27. 27
    Make bottom tart: Starting at top left, arrange 3 rows of unglazed raspberries the length of tart, leaving space between each row, and at bottom.
28. 28
    Dust with confectioners sugar until raspberries are coated white.
29. 29
    Gently brush remaining raspberries with strained raspberry jam, and carefully arrange to fill empty rows, rinsing hands as needed.
30. 30
    Finished tarts will hold at room temperature several hours; dont refrigerate tarts more than 30 minutes, or sugar may begin to liquefy.
31. 31
    Start with 2 recipes of pate sucree.
32. 32
    Bake 3 tart shells (reserve 1 disk for another use).
33. 33
    If using chocolate, increase to 6 ounces, and heat until melted; coat shells with melted chocolate.
34. 34
    Beat 12 ounces cream cheese and 3/4 teaspoon vanilla until soft.
35. 35
    In a separate bowl, whisk 6 ounces creme fraiche until it holds soft peaks.
36. 36
    Incorporate creme fraiche into cream-cheese mixture as described above, and fold in 3/4 cup confectioners sugar.
37. 37
    Spread one-third creme fraiche mixture in each chocolate-lined shell.
38. 38
    Heat 3/4 cup raspberry jam with 1 1/2 tablespoons water until loose; strain.
39. 39
    Arrange two layers of red raspberries (12 ounces) in one tart shell, brushing each layer with strained raspberry jam.
40. 40
    Fill second shell with 12 ounces golden raspberries, and dust with confectioners sugar to completely coat.
41. 41
    Heat 3/4 cup apricot jam with 1 1/2 tablespoons water until loose; strain.
42. 42
    Toss 12 ounces blueberries in strained apricot jam; tumble into third shell.
43. 43
    Arrange tarts on serving tray to resemble the French flag.