During this social isolation time, we’ve been having Sunday dinner at our house instead of with B’s family. With this new routine, I’ve been trying to bake something new each Sunday for us to try. And a few weeks ago when I asked B what he wanted, he replied fruit tart.” Fruit tart? I had no idea what he meant by that, but after scouring a few different places for recipes, got this one, and I have to tell you – it’s a winner. B, FW and LM all loved it. Even a week after eating it, FW asked for more and B told me it was one of the best things I’ve ever baked.
So, now I’m documenting the recipe for posterity – and sharing it with you! If you like fruit desserts, you must make this.
Fresh Berry Tart
Here’s what you need:
For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 10 tablespoons unsalted butter, sliced
- 1 large eggs + 1 egg yolk
For the berry filling
- About 3-4 cups of berries — I used 1 cup fresh blueberries, 2 cup fresh sliced strawberries and 1 cup raspberries
- 1 lime (fruit and zest)
- 2 tablespoons granulated white sugar
- 2 tablespoons all purpose four
- 1/8 tsp salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1/2 cup apricot jam
- 1 TB water
Here’s what you do:
Make the dough:
- Combine butter and sugar into the food processor. Cream until they are light and fluffy.
- Add the eggs to the food processor and continue to blend.
- Combine flour and salt, and add to the food processor. Pulse a few times, or until the mixture comes together and appears to make a ball. Don’t overmix!
- Remove dough from food processor and chill in the refrigerator for 30 minutes or overnight.
Make the tart:
- Preheat the oven to 350 degrees F. Spray a 9-inch tart or pie pan with non-stick cook spray. When chilled, remove the tart dough from refrigerator. Place the dough in the pie pan, and using your fingers, lightly press the dough and spread out onto the bottom of the pan and up the sides. The dough should be uniform in thickness (about 1/4-inch thick).
- In a large bowl, toss the berries with sugar, zest and juice of the lime, and the 2 tablespoons of flour.
- Spoon the berries into the tart shell. Drop pieces of butter over the top.
- Bake for 55 to 65 minutes, or until the dough is light golden brown on the edges. Cool about 1 hour.
- In a saucepan, heat the apricot jam and water until combined.
- Use a pastry brush or small spatula to brush the warmed jam over the top of the tart.
I also made fresh a whipped cream to top the tart. It was great!
Some questions for you:
- What do you prefer — fruit desserts or chocolate desserts?
- What’s the last thing you’ve baked?