Red, White, and Blue Torte (and bonus pie fillings!)

Red, White, and Blue Torte (and bonus pie fillings!)

This is an old family recipe — my mom used to make it for summer special occasions using the huge blueberries from the bushes behind our house.  I always wanted to eat more pieces than she would let me eat…that’s probably still the case, actually!

I decided, in honor of the Fourth of July, to cook up a variation using strawberries for a more patriotic version.  I also intensified the flavor of the berries and crust with some lemon zest, but you can leave it out if you want.

Red, White, and Blue Torte
Yields 1
Patriotic berry torte
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3056 calories
364 g
494 g
173 g
32 g
102 g
1448 g
1037 g
207 g
4 g
52 g
Nutrition Facts
Serving Size
1448g
Yields
1
Amount Per Serving
Calories 3056
Calories from Fat 1519
% Daily Value *
Total Fat 173g
266%
Saturated Fat 102g
512%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 44g
Cholesterol 494mg
165%
Sodium 1037mg
43%
Total Carbohydrates 364g
121%
Dietary Fiber 20g
80%
Sugars 207g
Protein 32g
Vitamin A
123%
Vitamin C
367%
Calcium
36%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 1/2 cup butter
  2. 1 cup flour
  3. pinch of salt
  4. zest of one lemon
White Layer
  1. 8 oz. cream cheese, softened
  2. 1 cup confectioner's sugar
Berry Topping
  1. 1/2 can blueberry pie filling
  2. 1/2 can strawberry pie filling
  3. zest and juice of 1-2 lemons
  4. 1 1/2 - 2 cups fresh blueberries
  5. 1 1/2 - 2 cups sliced strawberries
Instructions
  1. Preheat oven to 350 F. Melt the butter in a bowl, and mix flour, salt, and zest in until it is completely incorporated. Press into the bottom of a 9x13 pan and bake about 10 minutes, or until golden (mine took 15). Cool slightly.
  2. Meanwhile, mix the cream cheese and confectioner's sugar together. Spread gently over crust (it's ok if it's warm; it helps the mixture spread better).
  3. Mix fresh blueberries (and half the zest and juice) into the blueberry pie filling, and sliced strawberries (and the other half of the zest and juice) into the strawberry pie filling. Spread the toppings carefully onto the white filling in whatever pattern you like, making sure to cover all the white part. I just made stripes, but you could make a flag maybe...
  4. Chill and serve!
Notes
  1. You can double the recipe and make two tortes at once, since each one uses a half can.
  2. I didn't want to spend $5 per can of filling, so I made my own. It was a little more runny than the commercial stuff, but it tasted great!
  3. These filling recipes will make 1 can's worth, so you'll have some left over. I'd say spoon it over ice cream and enjoy life. 🙂
Blueberry Pie Filling
  1. 1 cup blueberries
  2. 3/4 cup sugar
  3. 3 TBS cornstarch
  4. 1 TBS lemon juice
  5. 2 TBS water
  6. Heat berries and sugar in pan for 5 minutes on medium heat. Stir cornstarch and water together in a small bowl and add to berries. Boil until mixture is clear and thick. For a pie, add about 3 cups fresh berries.
Strawberry Pie Filling
  1. 1/2 cup crushed strawberries
  2. 1/2 cup sugar
  3. 3 TBS cornstarch
  4. 1 TBS lemon juice
  5. 2 TBS water
  6. Heat berries and sugar in pan for 5 minutes on medium heat. Stir cornstarch and water together in a small bowl and add to berries. Boil until mixture is clear and thick. For a pie, add about 3 cups fresh sliced berries.
Adapted from Nancy Gerrans
beta
calories
3056
fat
173g
protein
32g
carbs
364g
more
Adapted from Nancy Gerrans
The Copper Lemon http://thecopperlemon.com/
strawberry blueberry torte slice | thecopperlemon.com

 

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