Summer is here and you’ve picked your berries, now what?
Using freshly picked, juicy summer berries are one of the best flavors for making summer desserts.
This retro fruit tart is made using strawberry gelatin (Jello-O) making it fast and very easy to make. It preserves the just picked freshness, of bright succulent berries, cradled in a cinnamon, sweet, and salty pretzel crust, adding a new twist to this retro, simple yet super- delicious dessert.
When short on time, a purchased graham cracker or chocolate crust works just fine.
Enjoy all your picked summer berries in my Easy Summer Fruit Tart. The perfect choice for long relaxing afternoons or at family get-togethers.
See ya in the kitchen!
1 cup very finely ground salted pretzel crumbs, about 3 cups pretzels, whole
3 tablespoon brown sugar
7 tablespoons butter, melted
Preheat the oven to 350 degrees. Lightly grease a 10″ removable bottom tart pan or a 9″ pie pan with non-stick baking spray.
Crush the pretzel until very fine in the food processor for about 30 seconds. Add the sugar, melted butter, and cinnamon. Process mixture until combined. Press the mixture into the tart pan bottom and up the sides of the prepared pan.
Bake for 8-10 minutes; crust will darken and firm up. Remove from the oven to cool, and make the filling.
Note: disregard if using a ready-to-use graham cracker crumb crust.
3/4 cup granulated sugar
3 tablespoons cornstarch
1-1/2 cups water
1 pkg. (3oz.) Jello-O Strawberry Flavor Gelatin
2 cups sliced strawberries
1- (15-1/4oz.) can sliced peaches, drained, cut peaches into thirds
1/2 cup blueberries
zest of 1 lemon
1 tablespoon lemon juice
For the Filling:
Mix sugar and cornstarch in a medium saucepan.
Gradually add water and whisk until well blended.
Bring to a boil over medium heat, stirring constantly; boil for 1 minute.
Remove from heat, add dry gelatin, stir for
2 minutes until completely dissolved. Cool.
Wash and hull the strawberries, cut into slices.
In a medium-sized bowl add sliced strawberries, peaches, blueberries, zest, and lemon juice. Toss till
Arrange the fruit on the bottom of the prepared crust, pour cooled gelatin mixture over the fruit, spreading the mixture to cover all of the fruit.
Refrigerate 3 hours or overnight, until firm. Serve topped with whipped cream, if desired.
Inspired by Jello-O
Bake some love!
Thanks for stopping by.