Mixed Berry Tart
This dessert has the look and flavor of a free-standing bakery tart, complete with pastry cream. If using strawberries and blackberries, choose ones that are uniform in size.
Total Steps
13
Ingredients
15
Tools Needed
19
Ingredients
- 1/3 cup apple jelly
- 3 cups whole berries (strawberries, raspberries, blueberries or blackberries), hulled(optional)
- 3 tablespoons ice water(optional)
- 1 pinch salt (for pastry cream)
- 1/2 teaspoon baking powder
- 1/3 cup canola oil
- 3 tablespoons sugar (for pastry cream)
- 2 cups milk, soy milk or oat milk(optional)
- 1/3 cup sugar (for crust)
- 1 pinch salt (for crust)
- 1/2 cup unbleached flour (for pastry cream paste)
- 1/2 teaspoon vanilla extract
- 4 dashes orange oil or extract(optional)
- 1 cup unbleached flour (for crust)
- 1/3 cup whole wheat pastry flour
Instructions
Step 1
In a medium saucepan, whisk together 1 1/2 cups milk, 3 tablespoons sugar (for pastry cream), and 1 pinch salt (for pastry cream).
Step 2
Put 1/2 cup unbleached flour (for pastry cream paste) into a small bowl. Add the remaining 1/2 cup milk little by little, stirring to make a smooth paste. Press the paste through a sieve with a wooden spoon into the saucepan with the milk-sugar mixture. Add 1/2 teaspoon vanilla extract and 4 dashes orange oil or extract.
Step 3
Stirring constantly, bring the mixture to a boil over medium heat. Continue cooking and stirring for 6 minutes longer. Scrape the pastry cream into a bowl using a spatula. Place plastic film directly on top and chill for 4 to 6 hours.
Step 4
For the crust: In a food processor, combine 1 cup unbleached flour (for crust), 1/3 cup whole wheat pastry flour, 1/3 cup canola oil, 1/3 cup sugar (for crust), 1/2 teaspoon baking powder, and 1 pinch salt (for crust).
Step 5
With the food processor motor running, add 3 tablespoons ice water by the tablespoonful and process just until the dough comes together, about 4 minutes.
Step 6
Turn the dough out onto a work surface and briefly knead into a ball. Wrap the dough and chill in the refrigerator for about 1 hour.
Step 7
Preheat oven to 375 degrees F (190 degrees C). Coat a 9-inch tart pan with nonstick cooking spray.
Step 8
Place two 15-inch lengths of wax paper on a counter, overlapping in the middle.
Step 9
Place the dough in the middle. Cover with two additional sheets of overlapping wax paper. Roll the dough out into a 13 to 14-inch circle, about 1/8 inch thick.
Step 10
Carefully peel the wax paper from the top of the dough and transfer the dough to the tart pan. Ease the dough into the pan, pat evenly, and press the edges into the sides of the pan. Press with the tines of a fork around the top of the crust to make a decorative design.
Step 11
Prick the bottom of the dough at 1-inch intervals with a fork. Bake until the crust is golden and the edges begin to shrink from the sides of the pan, about 15 to 18 minutes. Remove the tart crust to a wire rack and let cool completely. Remove the side of the pan and slide the crust onto a serving plate using a spatula.
Step 12
Spread the cooled pastry cream evenly into the baked tart shell. Arrange the 3 cups whole berries in concentric rings over the pastry cream, with larger berries on the outside and smaller berries toward the center.
Step 13
Heat 1/3 cup apple jelly in a small non-aluminum saucepan until melted, whisking to make it smooth. With a pastry brush, dab and brush the apple jelly over the tops of the berries. To serve, slice with a serrated knife into 12 equal pieces.