Berry Tart

Name: Berry Tart
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams 1/2 cup all-purpose flour; 50 grams 1/2 cup powdered sugar; 0 teaspoons salt; 118 milliliters (10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes; 1 egg, lightly beaten with a fork; 0 teaspoons vanilla extract; 227 grams cup mascarpone cheese; 60 milliliters 1/4 cup cold heavy cream; 43 grams 1/3 cup powdered sugar; 1 teaspoon orange or lemon zest; 1 teaspoons vanilla extract; 85 grams oz raspberries; 225 grams oz blueberries; 225 grams oz strawberries - stems removed and halved or quartered; 60 milliliters Tbsp apricot jelly or orange marmalade; 2 Tbsps water; 1 teaspoon red wine vinegar or lemon juice; 10 inches Equipment needed: Food processor, a wide, 1-inch high fluted tart pan with a removable bottom

If you want to add more lacto ovo vegetarian recipes to your recipe box, Berry Tart might be From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up heavy cream, orange marmalade, salt, and a few other things to make it today. Berry Tart, Very Berry LA Tart, and Summer Berry Tart are very similar to this recipe.

Instructions

Make the tart dough: In a food processor, add the flour, powdered sugar, and salt. Pulse a couple times to combine.

Ingredients you will need

Powdered Sugar

Dough

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the cubed cold butter and pulse several more times until the largest piece of butter is the size of a pea.

Ingredients you will need

Butter

Add the egg and vanilla extract. Pulse a few more times until the dough begins to form clumps and pull away from the side of the food processor.

Ingredients you will need

Vanilla Extract

Dough

Egg

Equipment you will use

Food Processor

Press dough into tart pan and freeze: Lightly grease the inside of a tart pan (with removable bottom) with butter.

Ingredients you will need

Butter

Dough

Equipment you will use

Tart Form

Dump the clumpy dough into the tart pan and spread out evenly with your fingers along the bottom and up the sides of the tart shell. You don't have to press too hard, if the dough is still a little crumbly, that's good.

Ingredients you will need

Spread

Dough

Equipment you will use

Tart Form

To make the top even you can press the dough up a little higher than the tart pan top, and then use a rolling pin over the top to even the edges.

Ingredients you will need

Dough

Equipment you will use

Rolling Pin

Tart Form

Put the tart pan in the freezer for 1 hour.

Equipment you will use

Tart Form

Pre-bake the crust: Preheat oven to 375°F. Line the frozen tart crust with aluminum foil, with enough extra foil off the two of the sides to use for lifting.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Oven

Fill with pie weights—dry beans, ceramic or stainless pie weights.

Ingredients you will need

Beans

Place a shallow baking pan on the bottom rung of the oven to catch drippings.

Equipment you will use

Baking Pan

Oven

Put the tart pan in the oven on the middle rack.

Equipment you will use

Tart Form

Oven

Bake for 20 minutes.

Equipment you will use

Oven

Remove from oven and remove the pie weights. (I lift the hot beans out by holding on to the aluminum foil and place the foil and beans into a large bowl to cool before storing.)

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Bowl

Oven

Poke the bottom of the crust with the tines of a fork. Return the tart pan to the oven for 10-15 more minutes.

Ingredients you will need

Crust

Equipment you will use

Tart Form

Oven

Bake until golden brown.

Equipment you will use

Oven

Remove from oven and let cool completely.

Equipment you will use

Oven

Beat the mascarpone, cream, powdered sugar, zest, vanilla, then spread into tart crust: Using an electric mixer, beat together the mascarpone, cream, powdered sugar, orange zest and vanilla extract on high speed until stiff peaks form, about 40 seconds to a minute.

Ingredients you will need

Vanilla Extract

Powdered Sugar

Orange Zest

Mascarpone

Vanilla

Crust

Cream

Equipment you will use

Hand Mixer

Scoop mixture into tart crust, and spread it so that it is level.

Ingredients you will need

Crust

Arrange berries on top, brush with jelly mixture: Arrange the berries on top of the mascarpone mixture in the tart crust.

Ingredients you will need

Mascarpone

Berries

Crust

Jelly

Combine apricot jelly (or marmalade), water, and vinegar into a small saucepan and heat on medium heat until bubbly and the jelly has dissolved as well as it can.

Ingredients you will need

Jelly

Apricot

Vinegar

Water

Equipment you will use

Sauce Pan

Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.

Ingredients you will need

Berries

Jelly

Equipment you will use

Pastry Brush

Remove the rim of the tart pan before serving. (You may need to use a knife to gently separate the edges of the tart from the pan.)

Equipment you will use

Tart Form

Knife

Frying Pan

Equipment

Ingredients

Servings:

200grams

1/2 cup all-purpose flour 50grams

1/2 cup powdered sugar 0teaspoons

salt 118milliliters

(10 Tbsp or 140 g) unsalted butter, very-cold, cut into 1/2 inch cubes 1

egg, lightly beaten with a fork 0teaspoons

vanilla extract 227grams

cup mascarpone cheese 60milliliters

1/4 cup cold heavy cream 43grams

1/3 cup powdered sugar 1teaspoon

orange or lemon zest 1teaspoons

vanilla extract 85grams

oz raspberries 225grams

oz blueberries 225grams

oz strawberries - stems removed and halved or quartered 60milliliters

Tbsp apricot jelly or orange marmalade 2Tbsps

water 1teaspoon

red wine vinegar or lemon juice 10inches

Equipment needed: Food processor, a wide, 1-inch high fluted tart pan with a removable bottom

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.