Berry Tart Recipe
A tart made with seasonal berries foraged from the local area.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork.
- 3
Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Roll out the Dough
After chilling, roll out the dough on a floured surface to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess.
- 6
Blind Bake
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, and bake for an additional 10 minutes or until lightly golden.
Filling Preparation
- 7
Prepare the Berries
In a mixing bowl, combine the seasonal berries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the berries.
- 8
Fill the Crust
Once the crust is baked and cooled slightly, pour the berry mixture into the crust, spreading it evenly.
Finishing Touches
- 9
Bake the Tart
Bake the filled tart for 25-30 minutes, or until the berries are bubbly and the filling is set.
- 10
Cool and Garnish
Allow the tart to cool at room temperature for at least 15 minutes before dusting with powdered sugar and garnishing with fresh mint leaves.
- 11
Serve
Slice and serve the berry tart warm or at room temperature.