Back to Anna & Gary's Homepage dojo [dṓ jō] a place (hall / room) for practising martial art (karate, judo, aikido) Recipe Categories >> Pies Austere Berry Tart INGREDIENTS Tart Dough 1 cup all purpose flour or 3/4 cup white plus 1/4 cup whole wheat pastry 1 tablespoon organic dark or light brown sugar 1/4 teaspoon salt 1 tablespoon grated orange, lemon, or tangerine zest, when called for 8 tablespoons (1 stick) cold unsalted butter, cut into small chunks 1 tablespoon cold water mixed with 1/2 teaspoon vanilla extract and/or 1/4 teaspoon almond extract Tart Tart Dough 2 to 3 cups berries (three 6-ounce packages) 3 tablespoons raspberry jam or red currant jelly Confectioners sugar METHOD Tart Dough: 1. Put the flour, sugar, salt, and zest, if using, into a food processor; pulse to combine. Add the butter and pulse until the butter is broken up into pieces the size of baby peas. Drizzle in the water-vanilla mixture and pulse until large, moist-looking crumbs have formed. 2. Gather the crumbs together into a small mass. If there is any dry flour left in the bowl, add a few more drops of water to bring it together as well, then add it to the rest of the dough. Shape the dough into a disk about an inch thick and refrigerate. If rolling the dough, refrigerate for about 30 minutes. 3. If patting the dough into the pan, put it in the center of the pan and then start pressing it out using the heel of your hand. When you get to the edge, begin building the dough up the sides. The walls should be about 1/4 inch thick. It will probably take some going over the dough to get it evenly distributed, but dont worry — it wont toughen. Remove the dough that rises over the rim with your fingers and use it to patch another part of the tart that looks thin. Use a finger to make a slightly shallow impression at the base of the rim so that when the dough slides down during baking, it wont end up too thick at that point. Refrigerate the tart until ready to bake. 4. If you have chosen to roll the dough, take it out, lightly flour your rolling surface (a pastry cloth is great here), and roll it into a 10-inch round. Ease it into a 9-inch tart pan without stretching it. Fold and then press any excess dough to form the sides about 1/4 inch thick. Tart: 1. Line a 9-inch round tart pan or a rectangular pan measuring 4 x 13 inches wide with the dough. (If using the latter, you will have extra dough.) Chill while you preheat the oven to 375&degF, then line with foil and pie weights and bake for 15 to 20 minutes. Remove the foil, then bake until golden, 12 to 15 minutes more. 2. Lay the berries on a towel. Heat the jam with a few teaspoons of water to thin it, then press through a sieve. Brush about half on the tart shell. Starting with the larger berries, arrange them around the edge of the shell, working towards the center with progressively smaller fruits. Wedge them closer to one another, making a single layer. Return the tart to the oven for another 5 minutes. 3. Reheat the remaining jam, then dab a little over each berry. Remove the tart from its pan, set on a serving plate, and dust the edges with confectioners sugar. NOTE Makes one 9-inch tart (6 servings) Adapted from Seasonal Fruit Desserts by Deborah Madison.       Admin Jul 04, 2025   Back to Anna & Gary's Homepage