Celebrate the fresh berries of summer with this beautiful and easy to make Summer Berry Tart. First prebake a sweet cookie crust, then fill with a chilled vanilla filling and top with fresh strawberries, raspberries, and blueberries. Last, a jam glaze is spread over the berries to seal in the moisture and freshness, along with providing a decorative shine to make your tart glow.
Summer Berry Tart
Sweet Tart Pastry:
1½ cups all-purpose flour, plus additional for work surface
¼ cup granulated sugar
1/8 teaspoon salt
½ cup unsalted butter, cold, cut into ½ inch pieces
1 large egg yolk
2 to 3 tablespoons whipping (heavy) cream
½ cup granulated sugar
2 tablespoons cornstarch
2 cups milk (preferably whole milk)
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups fresh strawberries, halved
1 cup fresh raspberries
½ cup fresh blueberries
1/3 cup seedless raspberry or strawberry jam
Sweet Tart Pastry:
- In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream. Flatten the ball into a 6 inch disc, wrap with plastic wrap, and refrigerate for 30 minutes.
Tip: if refrigerated for more than 30 minutes the pastry will become too cold to roll without cracking. If it becomes too cold, let pastry sit at room temperature 15 to 20 minutes before rolling.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12 inch circle and fit into one 10 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend 1/8 to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
- While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
- Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a golden brown. Remove from oven and cool completely on a wire cooling rack.
Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
- In a medium heavy saucepan over medium heat, combine sugar, cornstarch, and milk. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
- In a medium bowl, beat the egg and egg yolks with a wire whisk 1 to 2 minutes until a light color.
- Temper the eggs; very slowly, in a thin stream, pour about 1 cup of the hot milk mixture into the beaten eggs while quickly whisking together.
Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
- Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly with a wooden spoon. Remove from heat, stir in vanilla. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool, then refrigerate for 3 to 4 hours until chilled and thickened.
- Pour chilled filling into cooled tart shell. Arrange strawberries, raspberries, and blueberries on top of filling in a circular pattern.
- In a small saucepan, stir and heat the jam over low heat until it liquefies. Remove from heat. Use a pastry brush and brush the warm jam over the top of the fruit.
- Refrigerate tart until ready to serve. Refrigerate leftovers.
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998
The Essential Baking Cookbook, Bay Books, Australia, 2000
Crust Cream Tart, Chilled, with Fruit
Pan: One 10" Tart with Removeable Bottom
Pastry: Sweet Tart
Pastry Prep: Baked
Oven Temp: 375o
Prep Time: 5 hours
Pastry BakeTime: 20 to 25 Minutes
Filling Bake Time: Unbaked
Serves: 6 to 8
Storage: Cover and Refrigerate
Recipe Type: Pie, Pastry, Custard, Strawberry, Blueberry, Raspberry, Fourth of July
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