Leftover berries

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This past weekend I hosted a gathering of bookclub girlfriends and we noshed on lots of fresh fruit (and, uh, homeade ice cream sandwiches) as we chatted up books, careers, families … whatever. It was tons of fun. It’s always good to get together with the girls. It’s good for the soul. And the sanity.

I love my bookclub friends! Waving to you guys out there!

Anyway, afterward we ended up with an oddball potpourri of blackberries, raspberries and strawberries. It was the perfect amount for a berry tart, which thankfully, is pretty easy to whip up especially if you’re using pre-made frozen tart dough.

I usually make pâte brisée in double batches—one for fresh use, the other for the freezer. No luck this time though; my freezer was sans dough. Instead I opted to try out Trader Joe’s frozen pie dough, which comes all ready to go in 9-inch circles. Two circles per package will run you about $3. Not bad. And I don’t have to clean the kitchen. Start to finish this tart takes five minutes to assemble and about an hour to bake.

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BERRY TART
2 9-inch circles of pie or tart dough
~4 cups mixed berries
1/3 cup sugar (This makes a TART pie. You might amp up the sugar for a sweeter tooth.)
1/4 cup flour (Substituted flour since I didn’t have 3t cornstarch)
2T sweetened condensed milk

Preheat oven to 400F.

1. Place one pie crust in a 9-inch tart shell and form it to the mold.

2. OPTIONAL: You can pre-bake your tart shell on 425F for 12 minutes and then let cool before filling. Or you can be lazy like me and and just proceed to filling without pre-baking.

3. In a large bowl mix your berries, sugar and flour (or cornstarch) until nicely coated. Dump into pie shell. Drizzle sweetened condensed milk over the top.

4. Cut slits or shapes into your top pie crust. Place pie crust on top of tart and crimp the bottom pie dough with the top.

5. OPTIONAL: Brush the top of the pie crust with 1T cream and an egg yolk for a lovely finish. Or you can be lazy like me and do nuttin’.

5. Place tart on a baking sheet. Bake on 400F for 15 minutes. Reduce heat to 350F and cover with aluminum foil. Bake 45 minutes. Uncover and bake 15 minutes until nicely browned.

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Let the tart cool completely and do NOT let your husband eat all the decorative dough leaves from the top of the tart in an effort to “test the doneness” of the dough. When I woke up in the morning and went into the kitchen to check the tart the poor thing was completely bald!

Try to ignore the tart’s nakedness, cut yourself a piece and have it for breakfast along with a cup of coffee.

Heaven. Enjoy!

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One response »

  1. I like your lazy directions. Flaky crust is overrated- I don’t usually eat the bottom crust anyway. I could use a good tart recipe (or TART recipe). Never heard of drizzling with the sweetened condensed milk before, though. Lemon juice, yes. SCmilk, no.

    Sympathy with the leaf tester, I have.

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