Blueberry-Raspberry Tart

Name: Blueberry-Raspberry Tart
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters blueberries; 3 Tbsps cornstarch; 591 milliliters all-purpose flour, plus more for dusting; 118 milliliters granulated sugar; 79 milliliters ice water; 1 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 1 Tbsp milk; 946 milliliters raspberries; 3 Tbsps sour cream; 59 milliliters sugar; 170 grams 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces

Blueberry-Raspberry Tart might be just the dessert you are searching for. One portion of this dish contains around 4g of protein, 13g of fat, and From preparation to the plate, this recipe takes about 2 hours.

Instructions

In a food processor, pulse the 2 1/2 cups of flour with the sugar and salt.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add the butter and sour cream and pulse until the mixture resembles small peas.

Ingredients you will need

Sour Cream

Butter

Peas

Sprinkle on the ice water and pulse until the pastry just comes together.

Ingredients you will need

Water

Transfer the pastry to a sheet of plastic wrap and pat it into a disk. Wrap up the pastry and refrigerate for at least 30 minutes or overnight.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Preheat the oven to 40

Equipment you will use

Oven

In a large bowl, gently toss the raspberries and blueberries with the granulated sugar, cornstarch and lemon juice until well combined.

Ingredients you will need

Granulated Sugar

Blueberries

Lemon Juice

Raspberries

Corn Starch

Equipment you will use

Bowl

Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 15-inch round, about 1/8 inch thick.

Ingredients you will need

Roll

Equipment you will use

Baking Paper

Baking Sheet

Transfer the pastry to the prepared baking sheet.

Equipment you will use

Baking Sheet

Spread the berry filling on the pastry, leaving a 1 1/2-inch border. Fold the pastry border up and over the berries, pinching together any cracks.

Ingredients you will need

Berries

Spread

Brush the pastry border with milk and bake the tart for 45 to 50 minutes, or until the pastry is golden and the fruit is bubbling.

Ingredients you will need

Fruit

Milk

Equipment you will use

Oven

Let cool on the baking sheet for 20 minutes. Dust the cooled tart with confectioners' sugar. Carefully remove the tart from the baking sheet; it may stick.

Ingredients you will need

Powdered Sugar