Berry Tart
CATEGORIES
INGREDIENTS
  • Servings: 4
  • Pate Brisee (Short crust Pastry):
  • 1 1/4 cups (175 grams) all-purpose flour
  • 1/2 teaspoon (2 grams) salt
  • 1 tablespoon (14 grams) granulated white sugar
  • 1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
  • 1/8 to 1/4 cup (30 - 60 ml) ice water
  • Filling:
  • 1 pound (454 grams) berries (combination of cut up strawberries, cherries (halved and pitted), blueberries, raspberries, or blackberries) and peeled and sliced peaches
  • 1/4 cup (50 grams) granulated white sugar, or to taste
  • Zest of 1 lemon (optional)
  • 1 - 2 tablespoons (10-20 grams) all purpose flour
  • Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane
DIRECTIONS
  1. Filling: In a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour. Remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch (2.54 cm) border around the outside edges of the pastry. Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
  2. Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and place rack in center of oven. Remove the unbaked assembled tarts from the refrigerator and bake for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers