Rustic Berry Tart

Servings: 8

INGREDIENTS

For pastry:

1 1/2 cups all purpose flour

1 tbsp sugar

1/4 tsp of Diamond Crystal’s Baking Salt

6 tbsp of cold, cubed unsalted butter

1/4 cup chilled water

Berry Filling:

1 1/2 cups sliced strawberries

1 cup blackberries

1 cup raspberries

1 tsp lime zest

2 tbsp fresh lime juice

1 tbsp cornstarch

2/3 cup sugar

Final touches:

1 egg yolk

2 tbsp raw cane sugar

DIRECTIONS

In a food processor add flour, sugar, Diamond Crystal’s baking salt and give it a pulse. Then add cubed cold butter and repeat the process. Give one second intervals so the butter becomes sandy like texture. Feel it with your fingers and when the consistency feels right, start pulsing it again but this time start adding cold water. Don’t over mix.

Mixer will begin to make a different sound but stop before it forms a complete ball. Finally turn dough out onto a plastic wrap and form it into a disk. Cover in plastic wrap and chill in the fridge for at least 1 hour or up to 3 days. I also like to freeze pie crust for later use. Stays fresh for up to 2 months.

Time to make the berry filling. Add strawberries, blackberries and raspberries in a bowl. To that add sugar and corn starch. Lime zest and lime juice goes next. Finally mix and set it aside.

Take the dough out of the refrigerator and start rolling. When it’s 12 inches in diameter and 1-8 inches in thickness, place it onto a baking tray covered with parchment paper. 

Start placing the filling right in the middle of the dough leaving 2 inches off the sides. Once the berries are evenly distributed, pick the sides of the dough and start placing it on top of the berries. Make sure it’s all snug and dough is tight. 

Brush beaten egg all over the top and sprinkle it with raw sugar. Chill for 10 minutes before baking.

Bake at 350F for 45-50 minutes. Once out of the oven, let it sit on the counter for at least 30 minutes before serving. It will give the juices enough time to become thick and creamy and not runny. Enjoy!