A yummey summer dessert
My Private Note
Units: US | Metric
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, chilled and cut into 1 inch pieces
- 1/8-1/4 cup ice water
- 1In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal.
- 2Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
- 3Add remaining water, if necessary. Do not process more than 30 seconds.
- 4Turn the dough out onto your work surface and gather it into a ball. Cover with plastic wrap, and refrigerate for about one hour before using.
- 5While the pastry is chilling, line a baking sheet with parchment paper.
- 6Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.
- 7On a lightly floured surface, roll each portion of pastry into a 7 inch circle.
- 8Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap.
- 9Place in the refrigerator to firm up the pastry while you make the filling.
- 10In a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour.
- 11Remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch border around the outside edges of the pastry.
- 12Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together.
- 13Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
- 14Preheat the oven to 400 degrees F.
- 15Remove the unbaked assembled tarts from the refrigerator and bake for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart.
- 16Remove from oven and place on a wire rack to cool before serving.
- 17Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.
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Nutritional Facts for Berry Tart
Serving Size: 1 (206 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 524.2
- Calories from Fat 212
- Total Fat 23.6 g
- Saturated Fat 14.6 g
- Cholesterol 61.0 mg
- Sodium 298.1 mg
- Total Carbohydrate 74.4 g
- Dietary Fiber 3.2 g
- Sugars 15.7 g
- Protein 6.0 g
The following items or measurements are not included:
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