Home - Recipes - Sheet Pan Red, White, and Blueberry Slab Tart

Sheet Pan Red, White, and Blueberry Slab Tart

This patriotic showstopper is fitting finale to your Fourth of July cookout. The sheet pan makes it easy to assemble and serve for a crowd.

Serves 8
Ready in 70 mins
Prep time 20 mins
Cooking time 50 mins
380 calories per serving


> 1 lemon
> 8 cups mixed blueberries and blackberries
> 1/3 cup cornstarch
> 4 tbsp granulated sugar
> 1 cup strawberries
> 1 (17.65 oz) pkg Taste of Inspirations® Puff Pastry, thawed
> 1 large egg


Preheat oven to 400°F. Zest and juice lemon into a large bowl. Add blueberries and blackberries, cornstarch, and sugar. Fold to combine. Hull and thinly slice the strawberries.
On a floured work surface, roll out 1 puff pastry sheet into a 12x9" rectangle. Transfer to a 9x13" rimmed baking sheet, placing 9" side of dough along longer side of pan. Repeat rolling with the other puff pastry sheet. Transfer to other side of baking sheet, overlapping slightly with first piece of dough. Press seam together tightly to seal. Trim excess and shape edges of crust. With excess dough, use cookie cutter to cut out stars.
With a slotted spoon, transfer berry mixture to crust in an even layer, leaving excess liquid in bowl. Arrange strawberries on top. Place cutouts over filling. In a small bowl, beat egg and 1 tablespoon water. Brush egg wash onto cutouts and edges of crust. Bake 45 to 50 minutes, until filling is bubbling and crust is deep golden brown. Let cool completely before cutting.

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