Tonight I decided to go for something light and fresh. With spring around the corner the grocery stores are starting to get some fresh looking berries in stock at decent prices. I had not made a berry tart for a few years, as the last one I made resulted in a really funny story (that I will tell at the end of the post, reward for reading people!). So this seemed like a good time to bring it back into my baking repertoire.
Berry tarts are one of the easiest things you can tackle. They are made of three main parts and can be prepared the day before and assembled just prior to being served.
Part one: Your Crust
You will need the following:
- A 10-inch tart pan (preferably with a removable rim, but I used the ceramic pan because I think it has a better appearance)
- 1 and 1/3 cups all-purpose flour
- 1/4 cup sugar (I use equal spoonful)
- Pinch of salt
- 8 tablespoons of chilled unsalted butter (cut into small cubes)
- 1 large egg yolk
Combine the dry ingredients in a bowl and stir together. Add the butter (cut into small cubes) and work the butter into the dry ingredients with your fingers. Once everything is mixed well and appears as crumbs add the egg yolk. Using a fork mix in the yolk until the crumbs are starting to stick together. The dough will not form one ball, but a few smaller balls. Pour the dough into the pan and press it into place with your fingers.
Bake the crust for 25 to 30 minutes at 300 degrees. Let cool completely.
Part two: Cream Filling
You will need the following:
- 1/2 cup sugar (again, I use equal spoonful)
- 2 tablespoons of cornstarch
- 3 tablespoons flour
- Pinch of salt
- 2 and 1/2 cups of milk (recipe calls for whole milk, but I used skim milk and it turned out fine)
- 1 large egg and 2 large egg yolks
- 1 tablespoon raspberry-flavored preserves
- 1 and 1/2 tablespoons unsalted butter
In a large sauce pan (not over heat) mix the dry ingredients. Whisk in the milk until all of the dry ingredients are disolved. Add in the eggs and whisk until smooth. Place the pan over high heat and stir constantly with a wooden spoon until it comes to a boil (it should be quite thick at this time). This will take 4-6 minutes.
Remove the pan from the heat and stir in the jam and butter until both are disolved. Pour the mixture into a medium bowl and set the bowl in ice water. Stir until the cream is cool, this will take about 12 minutes. Keep chilled until you are ready to serve.
Part 3: Fresh Berries/Fruit
For this part you can use what ever berries or fruit are the most fresh. I choose blackberries, raspberries and blue berries, but any combination would work. Wash your berries and dry them prior to using. You will need about three cups of fruit.
When you are ready to serve, assemble your tart by spreading the cream over the base of the crust and topping with the berries. Enjoy!!
So for my funny berry tart story....
A few years ago I purchased an assortment of fresh berries at a local farmers market. I brought them home, washed them all and used them on top of a tart very similar to the one explained above. While eating the tart my boyfriend at the time screamed, dropped the plate and went into the bathroom to throw up. Come to find out that there was an itty bitty inch worm that had worked its way into one of the raspberries and managed to escape my fruit washing. The worm had started crawling around on top of the berries of his tart and he noticed mr. worm right before putting him in his mouth. More protein, right?? :)
