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July 23, 2011 / Asimplemother

A Summer Berry Tart Recipe

The heat has kept me away from the kitchen, but as our raspberries hit peak season this year, I am once again seeking new recipes and ideas for how to use them.

There are the usual jams, ice cream toppings and pies.  But this year I decided to try making a tart.  And I am so glad I did! This summer berry tart has a rich buttery flavor that compliment the raspberries and blueberries well.  Plus, it is easy to make, just takes some “time” in between the steps. 

Summer Berry Tart

Summer Berry Tart

Summer Berry Tart

Pastry

1/2 cup cold butter
1-1/4 cups all-purpose flour – a little more may be needed
1 beaten egg yolk
2-3 TBSP. of ice water

Cut butter into flour until little pieces form. Or, use a food processor.  Stir together the egg yolk and 1 TBSP of water. Gradually pour into the flour mixture.  Add remaining water 1 TBSP at a time.  More water or flour may be needed.  Knead the dough until a ball forms – do not over knead.  Wrap in plastic wrap and chill for 30-60 minutes. 

Tart Filling

1/2 cup sugar
2 TBSP. cornstarch
1-3/4 cups milk
2 beaten egg yolks
1 cup each: Raspberries and Blueberries

Preheat the oven to 450°. After allowing the tart dough to chill, remove from the oven and press into a 8-12″ circles in your tart pan, depending on the size.  However, if you do not have a tart pan, a cheesecake pan with removable sides will work…have the dough come up about 1/4″ – 1/2″ of the sides of the pan.  Prick the bottom and sides of the tart dough and cover with 2 layers of foil.  Bake for 8 minutes.  Remove foil and bake another 5-6 minutes, or until golden color. 

Meanwhile, stir together the sugar and cornstarch in a medium saucepan over medium heat.  Slowly add the milk.  Cook and stir over medium heat until thickened and bubbly. Cook 2 more minutes and remove from heat. Stir 1 cup of the mixture into the eggs and add the egg mixture back to the pan.  Bring to a gentle boil and cook/stir for 2 minutes.  Remove from heat.  Transfer to a glass bowl and cover with plastic wrap. Refrigerate for 3 hours or until cold.

Remove sides from the tart pan / cheesecake pan and place pastry on a serving plate.  Stir the filling until smooth and spread over the pastry.  Top with 1 cup of Raspberries and 1 cup of Blueberries.  Serve!

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