Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Flag Berry Tarts 4.0 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: GENTL & HYERS Yield: 3 4-by-14-inch tarts The French flag never tasted so good. Each of the three fluted tarts is a tempting combination of a pate-sucree, creme fraiche filling, and seasonal berries. Between the blueberries and red raspberries, a golden-raspberry tart gets a snowdrift of sifted powdered sugar to simulate the flag's white stripe. Ingredients 4 ounces semisweet chocolate, for lining red- and golden-raspberry tart shells 3 Pate Sucree Tarts ½ cup raspberry jam, for glazing red raspberries Creme Fraiche Filling 1 pint red raspberries 1 pint golden raspberries Confectioners' sugar, for dusting golden raspberries ½ cup apricot jam, for lining blueberry tart shell and glazing blueberries 1 pint blueberries, picked over Directions Make red and white tarts: In a small bowl in the microwave or a bowl set over a pan of simmering water, heat chocolate until it is just melted, about 1 1/2 minutes; stir until smooth. Using the back of a spoon, spread half the chocolate over bottom of each of 2 tart shells; refrigerate to set, at least 5 minutes. Meanwhile, heat raspberry jam in a small saucepan with about 1 tablespoon water; strain into a small bowl. Remove lined shells from refrigerator. Spread a third of the creme fraiche filling over bottom of each. Arrange red raspberries in rows in a single layer in one tart shell; brush berries with strained jam. Arrange another layer of rows on top; brush with jam. Set aside. Arrange golden raspberries in other shell, and dust with confectioners' sugar to completely coat. Set aside. Make blue tart: Heat apricot jam in a small saucepan with about 1 tablespoon water; strain into a medium bowl. Using a pastry brush, thinly coat bottom of tart shell; let cool. Spread remaining creme fraiche filling on top.Toss blueberries with remaining jam; tumble into tart shell. Arrange on a serving tray or board. Print