Who doesn’t like dessert? When we bought our house, 19 years a go, one of the first things I did was plant 4 blueberry bushes. Needless to say they’ve thrived and I get a couple of gallons of blueberries most years. I just so happened to have a bunch of mixed berries; blue, raspberry, and blackberry. So I decided to make a tart. You can make this using just a single variety as well. Enjoy!
- 2 3/4 cups all-purpose flour, sifted (plus some for rolling out the dough)
- 1 1/2 Tsp kosher salt
- 1 Tbsp sugar
- 1/4 Tsp lemon extract
- 1/2 cups ice water (I have a little more on hand, just in case)
- 2 1/4 sticks unsalted butter, cut into small pieces and chilled
- 6 cups fresh berries
- 1 cup sugar
- 1/3 cup cornstarch
- 1 egg
- 1 Tbsp cold water
- Sanding Sugar, White
I like to use my Cuisinart Food Processor; pulse the flour, 1 Tbsp sugar, and salt to combine. Pulse in the cold butter until the mixture resembles coarse meal. Set the processor to run and slowly add in the ice cold water, in a steady stream, until the dough just holds together. Depending on how dry it may be you may need slightly more (or less) water. You don’t want it wet, just so it starts to come together.
Divide it in half, wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
For the filling, if using fresh berries take 1 cup and smash them with a potato masher. If using frozen you can skip this step. Add in the cornstarch and 1 cup of sugar to all of the berries, mix well to combine and let set at room temp for 1 hour.
Lightly flour a board and roll out the dough to about 10-11″. Gently press the dough into a fluted tart pan, preferably one with a removable bottom. Cut off the excess around the edges. Spread the berry mixture over the dough, it should mound up. Don’t worry, it’ll cook down. Roll out the 2nd half of the dough. Use small cutters, such the tip of a piping bag, place several holes in the top of the dough towards the center. This will let the art “breath” as it’s cooking. Place the dough on top of your tart and trim the overhang, then press the edges to seal. Refrigerate for 30 minutes.
Beat together the egg and 1 Tbsp of water. Brush this mixture all over the top of the tart. Sprinkle the top with sanding sugar.
Pre-heat your oven to 450 degrees. Place the tart on a cookie sheet lined with foil, I can guarantee it’s going to bubble over. The foil will make cleaning up a breeze! Bake for 25 minutes. Reduce the heat to 400 degrees and back for another 30 minutes or until golden brown.