Rustic Berry Tart
This recipe is improvised from one I found in Fine Cooking magazine. Because I made many improvisations I am posting it here.
Crust:
1 cup of all-purpose unbleached flour
1/2 cup of all wheat flour
(If you don't have all wheat flour, just use 1 1/2 cups of regular flour)
2 tsp granulated sugar
1/2 tsp table salt
11 Tbs Butter (thaw to almost room temperature)
1 Large Egg Yolk
3 Tbs milk
Filling:
1 Package (~12 oz) of Frozen Mixed Berries thawed to room temperature
1/4 cup granulated sugar
1 Tbs all-purpose flour
To Finish:
1 whole large egg, beaten
granulated sugar for sprinkling
Combine flour, sugar, and salt and lightly mix with a beater. Cut butter into cubes and add to the flour mixture. Mix on low speed for 2 mins until the lumps are under pea sized.
In a small bowl, mix the milk and egg yolk. Add this mixture to the flour and mix until dough is soft. Remove dough from bowl, form into a flat disk by hand and place in the refrigerator for 15 minutes. You can make this dough up to 3 days ahead of time and store in the fridge.
While this sits, preheat oven to 350 F.
Remove berries from packaging, drain, and mix with sugar and flour in a bowl. After 15 mins, bring the dough out and let sit for 5 mins at room temperature. Flour a counter or surface to roll the dough on. Roll the dough out until its about 13 inches in diameter and transfer to a baking sheet or cookie sheet. Add the berry mixture to the center and fold the dough over the berries, making a 2 inch rim
Brush the dough with the beaten egg and sprinkle sugar over the dough and fruit
Bake for 27 minutes or until dough is golden brown
This evening I have finally started to feel a little better and had a chance to list a pair of earrings on etsy.
Goodnight, everyone! Back to bed for me!
xox
No comments:
Post a Comment