Berry Tart
Friday 8 August 2008, 6:00 PM
Filed under: fruit, pies/tarts

My first tart! It was exciting and a more or less successful experiment. The recipe is from Dorie Greenspan’s infamous book Baking: From My Home to Yours and it called for a pastry cream filling… but there was no way I was gonna crack open six eggs to start that, so I settled for vanilla pudding, haha.

The crust was not bad. The vanilla pudding was too sweet so I’ll have to make adjustments next time. But the fruit was absolutely DIVINE. I am a fruit-aholic. Also… who loves Trader Joe’s? I love Trader Joe’s.

Sweet Tart Dough
1 ½ cups all purpose flour
½ cup confectioners’ sugar
¼ tsp salt
1 stick plus 1 tablespoon (9 T) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Put the flour, sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in- you should have some pieces the size of oatmeal fakes and others the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses- about 10 seconds each- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change- heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate and dry ingredients that might have escaped mixing.

To press the dough into the pan: butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy handed- press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferable longer, before baking.

To partially or fully bake the crust: center a rack in the center of the oven and preheat to 375 degrees F.


3 Comments so far
Leave a comment

looks beautiful. oh and i realize that my tart didn’t use this crust recipe. I didn’t have her book at the time I made mine. And the whipped cream helps to cut the sweetness of the filling as well as lighten it, since I don’t add sugar to mine.

Comment by Irene

Your blog is interesting!

Keep up the good work!

Comment by AlexM

wow, agnes.. this is amazing.

Comment by Julie Tae

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