Wednesday, June 27, 2018

Red White and Blue Tart #recipe + book #giveaway from author @DarylWoodGerber

From Daryl:

A Deadly Éclair is out. A Soufflé of Suspicion is coming July 10. I'm busy. And I'm excited. And I'm offering...


But in the meantime, we have the 4th of July coming up, and my next post is on that day. Well, I can't share a post for a dessert then. You wouldn't be able to get to the store to make it. And this tart needs a few hours to set. It's so pretty. It's so easy. Here you go. A delicious tart for the holidays.

Red, white, and blue are the colors of our flag. I love the combination. So bold. So strong. To me, our flag represents freedom. There's nothing like it, right? We are blessed! Now, I would have thought that when the Stars and Stripes was created in 1777, it had specific meaning as to the colors. As it turns out, it didn't. The stripes represented the 13 British Colonies that declared independence. The stars (13 at first, which now total 50) stood for the colonies that became states.

The colors did gain significance when the Great Seal for Congress was created. Charles Thompson, Secretary of the Continental Congress, reporting to Congress on the Seal, stated:

"The colors of the pales (the vertical stripes) are those used in the flag of the United States of America; White signifies purity and innocence, Red, hardiness & valour, and Blue, the color of the Chief (the broad band above the stripes) signifies vigilance, perseverance & justice."  

So there you have it. A bit of history for any of you buffs. 

Red, white, and blue. May our flag ever wave!

Fruit and Cream Tart

Shortbread crust:
1 1/4 cup flour  (*for gluten-free, use your favorite gluten-free flour)
4 ounces unsalted butter cut into pieces
1 tablespoon sour cream or yogurt
2 tablespoons sugar

Vanilla cream:
1 1/4 cup heavy cream
1 tablespoon sour cream or yogurt
6 ounces cream cheese softened
3 tablespoons sugar
2 teaspoons vanilla

4 ounces apple juice
1/4 cup sugar
1 tablespoon cornstarch

Fruit toppings:
1/3 cup blueberries
1/2 cup raspberries
1/2 cup strawberries sliced

Preheat oven to 375 degrees F

Place all of the crust ingredients into a food processor and mix until it looks like cornmeal, about 1 minute. Press the mixture into a 10” tart pan and bake for about 15 minutes or until golden brown. COOL COMPLETELY.

To prepare the cream filling, place the heavy cream in a bowl and blend for about 2 minutes.  Slowly add the sour cream (or yogurt), cream cheese, sugar, and vanilla. Continue mixing until it is smooth.

To make the glaze: combine sugar and cornstarch in a small bowl.  Heat the fruit juice on medium, and slowly add the sugar mixture. Stir constantly. Bring this to a boil and allow to cook for about 2 minutes, until thickened.  Remove from heat and let cool for 10 minutes before you use it.

Assemble the tart by first filling the cooled crust with vanilla cream, then arrange fruit in an artful way on top. Brush with the glaze. 

Cover lightly with plastic wrap. Set in refrigerator and let stand for at least 4 hours or until the next day. 


Today, I'm giving away a copy of A DEADLY ÉCLAIR so you'll be ready 
 when A SOUFFLÉ OF SUSPICION comes out to
move right into book 2 of the series!  
Tell me, what are your plans for the 4th?
Do you get together with family or friends?
 Do you watch fireworks?
Include your email so I can contact you if you win.

Savor the mystery!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery, coming July 10
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
Click here to order.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, coming in trade paperback June 12.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order


  1. We are going to my sisters to grill and watch fireworks. Can't wait!
    clarksrfun at gmail dot com

  2. The dogs and I hide in the basement with the TV turned up because it is so loud upstairs we can't stand it. The tart is beautiful. Thanks for the contest. ckmbeg@gmail dot com

    1. I'm so sorry to hear that. Poor doggies! ~ Daryl

  3. Very pretty. Thanks for giving us time to get the ingredients.

    I'm curious--what does that tiny amount of sour cream/yogurt do for the vanilla cream?