Tag archives for Summer Dessert

Very Berry Pie & Butter Tarts | 4th of July and Canada Day Desserts!

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Classic Butter Tarts
This yummy Canadian classic is the perfect dessert for your Canada Day party!
Premade pie dough (or homemade crust)
3/4 cup brown sugar
1/2 cup corn syrup
2 eggs
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Preheat the oven to 375ºF.

Line a 6-cup nonstick baking tin with the pie dough circles. Make sure the circles hang over slightly. If using raisins or pecans, divide them between each muffin cup.

In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla and vinegar. Pour the mixture into each lined muffin cup.

Bake the tarts until the crust is golden and the filling has formed a crust and is just set, about 17 to 20 minutes.

***Be sure to allow the tarts to cool completely before enjoying.

Very Berry 4th of July Pie
This is a wonderful patriotic dessert that is perfect for your Fourth of July celebrations!
2 premade, rolled out pie dough sheets (or homemade dough)
2 cups quartered strawberries
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons cornstarch
1/2 cup sugar
1/2 lemon, juiced
1 egg, beaten
Sugar for sprinkling

Preheat the oven to 350ºF.

Line your baking dish with one of the pie dough sheets. Cut stars and stripes out of the other and set them aside.

To make the filling, in a large bowl, combine the berries, cornstarch, sugar and lemon juice. Transfer the filling into the lined pie dish. Top with the stars and stripes and brush with the beaten egg. Sprinkle the top of the pie with a bit of sugar.

Bake the pie until the crust is golden, about 1 hour.

*** Bake on a foil lined baking sheet for easier clean up.

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EASY Cherry Tart | Tastes of Summer

Featured Recipes:
How to Pit Cherries
Cherry Bomb Smoothie
Cherry Pineapple Lemonade
Cherry Mint Mojito
Puff Pastry Pinwheels
Cherry Baked Oatmeal
Chocolate Cherry Chia Pudding
Cherry Cheesecake FroYo Pop

Cherry Tart
Crust Ingredients:
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water

In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.

Filling Ingredients:
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling

In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil.  Allow pie to cool before serving.
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.

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3 Summer DESSERTS | Crisp, Crumble & Cobbler!

Plum Crisp
2lbs plums, sliced
1 tbsp cornstarch
2-3 tbsp coconut sugar, depending on how sweet your plums are

¾ cup rolled oats
⅓ cup coconut sugar
½ cup pecans, chopped
⅓ cup coconut oil

In a large bowl, combine together filling ingredients and transfer to a well greased baking dish. In another bowl, combine topping ingredients and sprinkle over plum mixture. Bake at 350ºF for 40-45 minutes or until plums have softened and oats are golden.

Peach Cobbler

2lbs peaches, pitted and sliced
¼ cup brown sugar
1 tsp lemon juice
1 vanilla bean
1 tbsp cornstarch

1 cup flour
½ cup sugar
1 tsp baking powder
½ cup butter, cold and cubed
½ cup milk
¼ tsp salt
1 egg, beaten
1 tbsp sugar (optional)

In a large bowl, toss together filling ingredients and bake at 375ºF for 10-15 minutes, or until peaches begin to soften. While peaches are baking, in another bowl, whisk together flour, sugar and baking powder. Add butter and mix until it reaches the consistency of breadcrumbs. Add milk and mix. Once peaches have softened, gently toss them, adding a splash of water if needed to keep peaches from sticking to the sides. Spoon over topping and brush with egg wash. Sprinkle with sugar and return to oven. Bake at 375ºF for 20 minutes or until dough is cooked through and slightly golden.

Triple Berry Crumble

6 cups mixed berries, fresh or frozen
¼ cup sugar
3 tbsp cornstarch
½ lemon, juiced

⅓ cup brown sugar
¾ cup flour
2 tsp cinnamon
⅓ cup butter, cold and cubed
Sea salt to taste

In a large bowl, toss together filling ingredients and transfer to a greased baking dish. In another bowl or with an electric mixer, add all topping ingredients and mix until it reaches the texture of breadcrumbs with some larger pea size pieces remaining. Sprinkle crumble over fruit mixture and bake at 350ºF for 40-45 minutes.

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3 Easy Grilled Fruit Desserts

Grilled Fruit Skewers

1 cup strawberries, trimmed and halved
1 cup pineapple, cubed
½ cup blackberries

Skewer fruit and grill over medium-high heat for 1-2 minutes per side or until grill marks develop.  Remove fruit from skewers and serve with whipped cream or ice cream.

Grilled Peaches

4 peaches, halved and pitted
2 tbsp butter
2 tbsp honey
2 tsp cinnamon

Grill peaches, flesh-side-down, for 3-4 minutes over medium high heat.  Flip peaches and add 1 tsp butter, a drizzle of honey and a sprinkle of cinnamon to each. Use caution when grilling with butter as it can create flare ups.  Grill for an additional 2-3 minutes. Serve with whipped cream, ice cream or sliced over a salad.

Grilled Summer Berry Galette

1 store-bought pie crust
1 cup strawberries, trimmed and finely chopped
½ cup blueberries
½ cup raspberries
2 tbsp sugar
2 tbsp butter
2 aluminum pie tins
1 egg

Place pie crust in an aluminum pie tin.  Fill the pie crust with berries, sprinkle with sugar and bits of butter.  Gently fold over the edges of the pie crust, pinching every 2 or 3 inches.  In a small bowl whisk one egg.  Brush the outside of the pie crust with egg.  Flip the second pie tin upside-down on the grill.  Place the galette on top of the inverted pie tin. Close the lid of the grill and ‘bake’ the pie for 12-15 minutes or until the fruit is bubbly and the pie crust is golden.  Serve immediately with vanilla ice cream.

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