Wild Berry Tart Recipe - Cooking Index
Wild Berry Tart Recipe - Cooking Index
| Pastry | ||
| 1 1/3 cups | 83g / 2.9oz | All-purpose flour |
| 2 tablespoons | 30ml | Sugar |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - cold, in sm. Pieces |
| 1 cup | 198g / 7oz | Egg yolk (large) |
| 3 tablespoons | 45ml | Ice water |
| Filling | ||
| 2 tablespoons | 30ml | Cornstarch - dissolved in, 1/4 c. Orange juice |
| 1/4 cup | 49g / 1.7oz | Sugar and more for sprinkling |
| 2 cups | 474ml | Blueberries |
| 1 cup | 237ml | Raspberries |
| 1 cup | 237ml | Blackberries |
| 1 cup | 198g / 7oz | Egg yolk, lightly beaten (large) |
| Garnish: | ||
| Confectioner's sugar | ||
| Mint leaves | ||
| Whipped cream |
Pastry: In large bowl, mix flour and sugar.
Cut in butter with pastry blender, until mixture resembles coarse meal.
Blend in yolk. Drizzle in ice water, tossing lightly with a fork, until mixture forms a soft dough. Gather into a ball. Press into a 1-in.-thick disk.
Wrap in plastic; chill 1/2 hour or until cold enough to roll.
Filling: In saucepan, combine cornstarch mixture, 1/4 cup of the sugar and the blueberries.
Cook over low heat, stirring until the mixture starts to thicken, 2-3 minutes. Add 1/2 cup each of the raspberries and blackberries; cook until thickened, about 2 minutes. Let cool completely Set oven rack in lowest position.
Preheat oven to 400F.
On floured surface, roll pastry to a 13-in. round; transfer to baking sheet. Spread filling to within 1 1/2 in. of edge.
Fold pastry edge up over filling.
Brush pastry with yolk; sprinkle with sugar.
Bake 25-35 minutes, until pastry is golden brown. let cool on sheet on rack. Slide tart onto serving plate.
Top with remaining berries. Dust with confectioner's sugar, garnish with mint leaves and serve with whipped cream if desired.
NOTES : Adapted from " Maine Ingredients" by the Junior League of Portland, Maine
Source:
McCall's May 1997
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