Description
A delightful and refreshing berry tart perfect for summer gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- ¼ cup granulated sugar (for berries)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolk, cold water, and vanilla extract, mixing until well combined.
- Gradually add the flour mixture to the butter mixture, stirring until a dough forms.
- Press the dough into a 9-inch tart pan evenly across the bottom and up the sides.
- Prick the bottom with a fork to prevent bubbling.
- Bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool completely.
- In a separate bowl, toss the mixed berries with ¼ cup granulated sugar, cornstarch, and lemon juice. Let sit for about 10 minutes.
- Spoon the berry mixture into the cooled tart shell.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the berries in the tart.
- Chill the tart in the refrigerator for at least 30 minutes before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Experiment with different fruits such as peaches or cherries for a seasonal twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg