Wednesday, June 23, 2010

Summer Berry Tart

I use my great grandmothers tart pans when I make these, the girls and I play oldies and wear pretty aprons. We love making these, buying your berries from the local farmer's market for this is a must! Nothing tastes better than the freshest of berries.

Pastry Part of the Tart:

  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, chilled
  • 4 tablespoons shortening, chilled
  • 5 tablespoons ice water

  1. Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
  2. When ready to put together the tart line your pans the best you can pressing the pastry into the bottom and all up the sides. Trim off any overhanging and fill any tears.
  3. Lightly prick the bottom with a fork, put a piece of foil covering all the pastry and fill with dried beans.
  4. Bake at 375 for 12 minutes, then dump out beans, take off foil and cook for 3 more minutes. Let the pastry pan cool before you add in the lemon curd. (recipe below)

Lemon Curd Part of Tart (OR you can chose the Pastry Cream Part, but pick just one!)

  • 8 Tablespoons of Unsalted Butter
  • 1 cup of sugar
  • Free Range & Organic Eggs, 2 whole, plus 1 yolk
  • 3 Lemons
  • 8 Tablespoons of Heavy Cream

1. Cut your butter into small squares and put it into a saucepan along with the sugar.
2. Grate your lemon zest and juice your lemons and add into saucepan.
3. Add in eggs and extra yolk.
4. Put saucepan over low heat and stir the mixture with a wooden spoon until all the butter has melted and your liquid is very yellow and very runny. Keep it on low heat and keep stirring it until the mixture turns into a thick sauce. It usually takes me 9-11 minutes but be careful so you do not scramble the eggs. You will know it is thick enough when it can coat the back of a spoon and when you give it a good swipe with your finger it leaves a clear line.
5. Stir the cream into your lemon curd and fill the pastry shell up with the mixture.

Pastry Cream Part (OR you can do the Lemon Curd Filling, but pick just one!)

  • 4 Tablespoons of Unsalted butter
  • 3 Tablespoons of Flour
  • 1/3 cup of sugar
  • 2 Free Range Organic Eggs
  • 2/3 cup of milk
  • 1 tsp of vanilla

1. Put your butter over saucepan over low heat and let it melt while stirring. Then add your flour and sugar and eggs while beating so it becomes smooth.
2. Pour in the milk while still stirring until the sauce suddenly gets thick! Turn off the heat and cook for a couple more minutes. Then add in the extract and let it cool.
3. Put into pastry shell and let chill for an hour.

Assembly of Summer Berry Tart

  • Loads of berries, pretty ones (about 2 cups total)
  • Blackberry OR Raspberry Jam (4 Tablespoons)

1. Beautify your tart by assembling the berries quite pretty.
2. Warm the jelly in a saucepan over low heat and then brush over the berries.
3. Then let your tart chill for a bit in the fridge.

Buying Eggs: Be nice to the poor chickens, buy eggs from vendors where they treat the chickens nice. By letting them grow normally, be outside, move around and not shot up with hormones. Then they make nice eggs for you to use in things like this!

Farmers Market: Don't forget the best tasting berries will of course be from a local farmer at your local farmers market!

Recipe and photos courtesy Vanessa Brown of and


CapireKate said...

Yum!! This looks so delicious! Berry Tarts are my Hubby2B's favorite. (And of course, organic free range eggs and farmers market berries are a must! I like how you think.)

a. maren said...

what a pretty tart! oh so sweet with your little one. and thanks for the shopping advice! nothing tastes like farmer's market fresh!

Ana Degenaar said...

We adore tarts, this one sounds soo yummy!

Anonymous said...

Made this for dessert two nights ago, this recipe is a keeper and it really is a beautiful looking dish as well!

Stephanie great recipes!


Anonymous said...

Free range doesn't necessarily mean what you think it means - if you're buying eggs from your local farmer, that's one thing, but if you're buying commercially produced "free range" eggs, keep in mind that it simply means the chickens must have ACCESS to the outdoors. Which means they open the door to the giant chicken cage, but the chickens generally stay inside. Don't pay more for the same thing.