This simple Berry Tart has homemade, sugar cookie crust And delicious, Jammy Berry fills. I love it with ice cream or whipped cream.
Sometimes the simplest dessert is really best, which is an argument to make this easy berry source. You will create a Simple, sweet tart crust and baking it is filled with fresh blueberries and strawberries until they bubble and soften into jam stuffingA number then you’ll take it on top of a bit of berry jam brush with a tart for more fruit flavor.
What makes the peeling special it looks more like a butterfly sugar cookie than traditional Flaky Pie CrustA number simply add butter, sugar and eggs on the food processor, then flour with pulse. It unites incredibly fast, perfectly easy and unbelievable to fill berries.
The main components
- Sweet sour crust. This sweet tart dough is really delicious and reminds me of a cookie than a The traditional pie crustA number of it combines butter, sugar, flour, salt and eggs. In the recipe we ask you to separate one of the eggs and only add the yolk then process and see how well the dough is holding together. You can add a reserved egg white if it is a little fragile.
- Berries. Our photos show blueberries and strawberries, but feel free to throw in other berries as blackberry or raspberries. Cherries would be nice too. I prefer fresh berries for this tart. If you are frozen, the stuffing can be wet more than in our photos.
- Limestone and sugar. I use a little grain sugar for berry stuffing and one lime basket and juice. You can use lemon if it’s all you have.
- Jam: See how brilliant pitches in our photos. This is due to a small heated jam brush before serving. Use what you love. Some readers swear by raspberry james for it, which seems amazing.
- Additional butter. I like to put on berries on a few extra butter berries. Butter melts and cheats through the stuffing because the tart is baked.
My last prompt This tart is that our homemade sour dough is easily prepared in advance. So: You can cook the dough one day and bake the tartA number of generally, if well wrapped, it remains in the fridge for 2 days or refrigerator for a month. For more recipes for Berry see our Fresh strawberry pieTo be in style blueberry hand piesor this super Easy blueberry fragileA number
Homemade Berry Tart:
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Preparation
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Boil
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We love this simple Berry Tart with fresh blueberries and strawberries. I prefer fresh berries for this recipe and find the frozen berries cause that complement is a little too wet.
This homemade sour dough is easy. Just remember that it works best when everything is cold. So if you find your dough warms, take 10 to 15 minutes in the fridge to work again before working with it.
Makes 1 ttype, 8 servings
You will need
Sweet sour dough
10 tablespoons (140 g) Cold unprocessed butter, sliced
1/2 cup (100 g) granulated sugar
2 large eggs
2 cups (260 g) for all purposes of flour plus more dough to roll
1/4 teaspoon of fine sea salt
Berries filling
2 cups fresh blueberries, picked up and washed
1 cup freshly sliced strawberries
1 lime, basket and juice
2 tablespoons granulated sugar
2 tablespoons of all targeted flour
1 tablespoon butter, cut into small pieces
2 tablespoons of fruit jam as raspberry or mixed berry jam
Homemade whipped creamTo serve
Directions:
- Prepare sour dough
1Add sliced butter and pulse into the food processor and pulse until they have a grease, light and fluffy. The second egg yolk and yolk yolk yolk, then again involved (keep egg whites from the second egg to the end if the dough is too dry).
2Add 2 cups of flour and 1/4 teaspoon of salt and pulse until dough into the ball. If the mixture is not formed in the ball and look dry after about 30 seconds, add a reserved egg white.
BookletTurn the dough into the plastic wrap and smooth in the disk. Freeze in the refrigerator for 10 to 20 minutes.
ThreeRemove the tart’s dough from the refrigerator. If more than 20 minutes refrigerator, you may need to leave it to be slightly heated up to workable.
5Set 9 inches or 10 inch tarts to side of your work table. Lightly powder your workboard and rolling pin. Then make the dough a little more than a pan starting in the middle and process. The dough should be a uniformity in thickness (about 1/4 inch thick).
6 years oldRoll dough on rolling pin and pass carefully into the tart pan. Without pulling the dough, lightly press the dough at the bottom and the parties of the frying pan. Relax in the fridge until the supplement is ready.
- Make a berry source
1Pre Boil the oven 350 ° F (180 ° C). Set aside the baking sheet to accommodate the tart pan (in order to help catch any drops of tarts).
2In a large bowl, blueberries and strawberries have 2 tablespoons with sugar, one lime basket and juice and 2 tablespoons flour. Spoon in a peeled peel, then cut the pieces of butter on the top.
BookletBake until the peel of the tart is light golden brown on the edges, 1 hour to 1 hour and 20 minutes. Transfer to the cooling rack and cool until the fruit is gathered, about 1 hour.
ThreeHeat Jam in a microwave or small pot, then use a pastry brush on top of a hottie tart. Serve with ice cream or whipped cream.
Adam and Junny tips
- Make pigs forward. Freeze the baking disk for up to 2 days. Or cool well with plastic wrapped and foil to a month. Melt the night’s night in the refrigerator.
- James Peterson’s book, DinnerInhaled the sweetest source dough above.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/8 of the tart
Compound
Scintend
382
Compound
Total fat
17.5 g
Compound
Saturated fat
10.3 g
Compound
Cholesterol
88.5 mg
Compound
Sodium
95.7 mg
Compound
Carbohydrate
51.8 g
Compound
Dietary fiber
2.2 g
Compound
General sugar
22.9 g
Compound
Protein
5.6 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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