The Red, White & Blueberry Tart is a celebration of summer’s best fruit. We used fresh strawberries, blackberries and blueberries, but feel free to substitute your favorite berries or sliced stone fruit such as peaches or plums. The tart is delicious with a buttery streusel topping and even better served warm with whipped cream or vanilla ice cream. Patti baked hers in a tart pan, while a 9″ pie pan works just as well. For convenience we recommend ready-made pie crusts, though your preferred homemade crust is fine too.
On the day we filmed this recipe we were asked to try some coffee pellets, so we loaded our Smokin’ Wedgie with the “Coffee” pellets for a light Kiss of Smoke. The subtle coffee-smoke note complemented the tart nicely and is worth trying if you enjoy experimenting with pellet flavors.
Ken and I reserve one night a week for ourselves — our date night. Often we cook on our Green Mountain Wood Pellet Grill/Smoker and dine on the patio surrounded by a rainforest-themed setup: a wood pellet patio heater, string lights, candles, lanterns and music. A glass of wine or a strawberry margarita (we like to use frozen strawberries as ice) makes an evening of simple food and good company extra special.
Backyard BBQ — A Wood Pellet Grill Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes at 375°F (190°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Fruitwood blend BBQ pellets or your preferred flavor
Ingredients: Red, White & Blueberry Tart
- 1 pint strawberries, sliced
- 1 pint blueberries
- 1 pint blackberries
- 1 tablespoon cornstarch
- 1 ½ cups all-purpose flour
- 2 ½ cups light brown sugar, divided
- 1 ½ tablespoons grated orange zest
- 2/3 cup butter, melted
- 2 ready-made pie crusts (or your preferred crust)
Cooking Directions: Red, White & Blueberry Tart
1. Preheat the grill to 375°F (190°C). If you use a smoking accessory like a Wedgie, add your chosen pellets for a gentle Kiss of Smoke.
2. Fit the pie crusts into tart or pie pans and trim as needed.
3. In a large bowl, gently toss the berries with 1 ½ cups of the sugar and the cornstarch until evenly coated.
4. Spoon the berry mixture into the prepared crusts.
5. In a separate bowl, combine the flour, remaining sugar, melted butter and orange zest. Mix until the topping becomes crumbly.
6. Sprinkle the crumb topping evenly over the fruit.
7. Place the tart(s) directly on the grill grates and bake for about 30–35 minutes, until the filling is bubbling and the topping is golden brown.
Tip: If you used coffee pellets for a light smoke, expect a subtle coffee note to come through — it pairs surprisingly well with the berries.
Serve warm with whipped cream or vanilla ice cream.
For checking meat (or grill) temperatures we use a Maverick ProTemp instant-read thermometer for reliable readings.
Cooking Notes: A recipe is a flexible guideline. Some dishes, like bread, require precision, but many grill recipes welcome experimentation. Try different pellet blends to discover flavor combinations you enjoy. Keep in mind that significant smoke flavor occurs at lower temperatures (below 250°F / 122°C); at higher temperatures the grill is mostly cooking, not smoking.
About Our Recipes
We develop recipes on our patio where we keep a varied lineup of grills — pellet, wood-fired, charcoal and more. Our “Wall of Grill” includes Green Mountain, Uuni, Sawtooth, Louisiana, Royall, Memphis, Traeger and others. Many of our recipes are low-fat and adaptable to different fuel types. The key elements for success are time and temperature. While you can adapt most recipes to an oven or slow cooker, cooking outdoors adds flavor you won’t get indoors.
Remember: recipes are guides, not rules. Feel free to tweak ingredients and techniques to match your taste and equipment. Enjoy the process and make it your own.
Live your passion and do what you love,
Ken & Patti
