Berry Tart

"A yummey summer dessert"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal.
  • Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
  • Add remaining water, if necessary. Do not process more than 30 seconds.
  • Turn 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.
  • While the pastry is chilling, line a baking sheet with parchment paper.
  • Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.
  • On a lightly floured surface, roll each portion of pastry into a 7 inch circle.
  • Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap.
  • Place in the refrigerator to firm up the pastry while you make the filling.
  • In a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour.
  • Remove 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.
  • Gently 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.
  • Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
  • Preheat the oven to 400 degrees F.
  • Remove 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.
  • Remove from oven and place on a wire rack to cool before serving.
  • Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

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RECIPE SUBMITTED BY

After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
 
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