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If you have looked under the 'Pies & Tarts' section of the website you know that I have a fondness for tarts, especially fruit tarts.This recipe is for a free form Berry Tart which is especially nice as it has a crisp and crumbly pastry base and the filling is made with a medley of lightly sweetened berries. Wonderful with scoop of vanilla ice cream or a dollop of softly whipped cream. The pastry I like to use for this Berry Tart is Pate Brisee (short crust pastry), which has a wonderful buttery flavor and crumbly texture.It is easily made in the food processor. Just remember that the butter and the water need to be very cold. Once made, the pastry must be chilled until firm before rolling into a large circle. The tricky part is rolling out the pastry. In order for it to roll out smoothly, without it sticking to the counter or tearing, it has to be at the right temperature. Too cold (it will tear), too warm (it will stick). This "feel" for the dough will come with practice, so don't get discouraged if you have some trouble at first. If the rolled out pastry tears a little, don't worry, just patch it back together as best as you can. For the berries, use whatever is in season. Good choices are raspberries, blackberries, blueberries, and/or strawberries. The berries need to be sweetened, so taste your berries, as you can adjust the amount of sugar used. I also like to add a little cornstarch to thicken the berry juices. Once you place the berries on the pastry, leave a border because the pastry is folded up and over the filling. Make sure that the folds of pastry are sealed so that the pastry does not fall open during baking.The tart is baked in a hot oven until the crust has nicely browned and the fruit's juices just start to bubble. | |||||||||||||||||||||||||||||||
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