Fresh Summer Berry Tart
Nothing says summer quite like fresh local berries; and right now, blueberries, strawberries, raspberries and blackberries are arriving at Full Circle from our partner farms. And while this summer berry tart is a bit more involved than my usual recipe, it’s totally worth the work. Plus, if you have a kitchen helper this baking project can move a bit quicker.
Have a suggestion? Tried this summer berry tart recipe for yourself? Share your feedback in the comments!
- 8 Tbsp cold organic unsalted butter, cut into 1-inch cubes
- 1/4 cup superfine sugar
- 1 1/2 scant cups organic all-purpose flour
- 1/8 Tsp salt
- 1 large egg yolk
- 2 Tbsp organic heavy cream
- 2 large organic eggs
- 3 Tbsp cornstarch
- 2 cups organic half-and-half, divided
- 1/2 cup sugar
- 1 Tsp vanilla extract
- Pinch of salt
- 1 Tbsp organic unsalted butter
- 1/2 to 1 1/2 cups organic heavy cream
- 4-5 cups fresh organic summer berries, rinsed and dried
- Pulse the butter and sugar in a food processor about 15 times until the sugar disappears. Add the flour and salt and pulse again about 15 times until the butter is about the size of small peas.
- In a separate bowl, stir together the egg yolk and cream. Add the mixture to the food processor and pulse about 8 times, just until incorporated. The dough should be crumbly. Transfer the dough to a plastic bag and press from the outside just until it holds together.
- Transfer the dough to a large piece of plastic wrap. Using the plastic wrap, knead the dough a few times until it becomes smooth. Flatten into a 6-inch disc. Wrap well and refrigerate for 30 minutes until firm enough to put into the tart pan.
- Roll the dough between lightly floured sheets of plastic wrap into an 1/8-inch-thick circle, working quickly so the dough doesn't soften. (If it becomes too soft, place the dough on a baking sheet and refrigerate again until firm.)
- Remove the top sheet of plastic wrap and cut the dough into an 11-inch circle (depending on pan size). Lift the dough using the plastic wrap. Invert the dough and drape it evenly into the tart pan. Remove the plastic wrap and press dough into the sides of the pan. There should be about 1/8-inch lip of dough above the rim of the pan, which will fall during baking.
- Bake at 425° F for 5 minutes. When the dough starts to puff, prick it lightly with a fork, then bake at 375° F for an additional 10-15 minutes.
- In a medium mixing bowl, whisk together the eggs and cornstarch. Gradually add 1/4 cup half-and-half and continue whisking until smooth and the cornstarch is dissolved.
- Place the sugar in a medium saucepan. Stir in the remaining 1 1/4 cups of half-and-half and salt. Bring the mixture to a boil over medium heat, stirring occasionally. Whisk 2 tablespoons of hot mixture into egg mixture. Pass the egg mixture through a strainer into a small bowl.
- Bring the half-and-half mixture to a boil again. Quickly add the egg mixture and whisk rapidly for 20-30 seconds. The mixture should become very thick.
- Remove from heat and whisk in the butter and vanilla. Immediately pour into a bowl and place a piece of greased plastic wrap down into the bowl directly over cream to prevent a skin from forming.
- Cool to room temperature and then refrigerate until cold.
- Whip the desired amount of heavy cream and fold it into the pastry cream.
- Spread pastry cream evenly into the crust.
- Arrange the fresh berries on top as desired.
- Refrigerate 1-3 hours before serving.
Recipe adapted from Bake or Break.