Berry Tart

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup unsalted butter, chilled and cut into 1 inch pieces
• 1/8-1/4 cup ice water
• 1 lb mixed berries, blueberries, raspberries (combination of cut up strawberries, cherries (halved and pitted) or 1 lb blackberry
• 1/4 cup sugar
• 1 lemon, zest of
• 1 -2 tablespoon all-purpose flour

Recipe

• 1 in a food processor, place the flour, salt, and sugar and process until combined. add the butter and process until the mixture resembles coarse meal.
• 2 pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
• 3 add remaining water, if necessary. do not process more than 30 seconds.
• 4 turn the dough out onto your work surface and gather it into a ball. cover with plastic wrap, and refrigerate for about one hour before using.
• 5 while the pastry is chilling, line a baking sheet with parchment paper.
• 6 once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.
• 7 on a lightly floured surface, roll each portion of pastry into a 7 inch circle.
• 8 place the four pastry circles onto the prepared baking sheet and cover with plastic wrap.
• 9 place in the refrigerator to firm up the pastry while you make the filling.
• 10 in a large bowl, combine the berries, sliced peaches, sugar, zest (if using), and flour.
• 11 remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch border around the outside edges of the pastry.
• 12 gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. press the edges gently so the pastry sticks together.
• 13 once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.
• 14 preheat the oven to 400 degrees f.
• 15 remove the unbaked assembled tarts from the refrigerator and bake for approximately 25-30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart.
• 16 remove from oven and place on a wire rack to cool before serving.
• 17 serve with softly whipped cream or vanilla ice cream. cover and refrigerate any leftovers.