December 27, 2008 Mixed Berry Fields Forever
I just couldn’t find the right recipe. So, instead, this Mixed Berry Tart is a combination of two recipes; the crust is from The Modern Baker, and the filling is from The Joy of Cooking. This experiment was a bit of a risk, but the thought of what it could taste like if it were to be a success was enthralling. Much to my delight and surprise, it turned out wonderfully. My Mixed Berry Tart was a success.
PRESS-IN COOKIE DOUGH CRUST
Combine 10 tablespoons (1 1/4 sticks) unsalted butter, softened, 1/3 cup granulated sugar and 1 teaspoon vanilla in bowl of an electric mixer. Beat with paddle on medium speed until whitened, about 5 minutes to aerate mixture. Add 1 large egg yolk and continue beating until it is absorbed and mixture is smooth. Use a large rubber spatula to incorporate 1 1/3 cups all-purpose flour.
Scrape dough from bowl onto a floured work surface and shape dough into a rough cylinder. Press 2/3 of dough (using floured palm of hand) into bottom of a 10-or 11-inch fluted tart pan with a removable bottom. Divide remaining dough into 3 pieces and roll each into a cylinder about 10 inches long. Arrange the 3 cylinders of dough against the inside of pan, slightly overlapping where they meet to form the rim of the tart. Using floured fingertips, press dough against side of pan, making sure it is well joined to dough in bottom of pan and is of even thickness and top edge is straight and even.
Cover with plastic wrap or slide it into a plastic bag and seal securely. Refrigerate formed crust for at least 1 hour or up to 2 days.
Just prior to baking, use a fork to pierce chilled tart crust at 1-inch intervals to keep from puffing up during baking. Bake on middle rack of a preheated 350-degree oven 20 to 25 minutes, until golden, checking occasionally and piercing with a fork any large bubbles that appear. Cool crust on rack. Use crust on the same day it is baked.
MIXED BERRY FILLING
Prepare by picking over and hulling:
4 cups fresh berries
2/3 to 1 cup or more sugar
1/4 cup all-purpose flour
1 1/2 tablespoons lemon juice or 1/2 teaspoon cinnamon
Sprinkle these ingredients over the berries and stir gently until well blended. Let stand for 15 minutes. Preheat oven to 450°.
Bake the pie in a 450° oven 10 minutes. Reduce the heat to 350° and bake 35 to 40 minutes or until golden brown.
Note: I altered the original filling recipe (slightly) to make a tart instead of a double crust pie. Also, I used 2/3 of a cup of sugar and lemon juice instead of cinnamon.