| Three
Berry Tart
words
by Celeste Leal • images by Frankie Leal
As
we move into summer and the local Farmer’s
Markets begin to open, I can’t help but
think how lucky we are to have such a variety
of fruits at our fingertips. Though the fruits
are delicious all by themselves, we have a recipe
that is sure to sweeten them up! Chef Bill Hassett
of Masterpiece Catering has prepared for us a
perfect 3 Berry Tart. The sweetness of the berries
with the homemade crust greet your taste buds
in a delightful way. So keep this recipe in mind
the next time you visit your local Farmer’s
Market or have some extra fruit you don’t
know what to do with. Enjoy
Ingredients:
1 1/2 C. Flour
1/2 C. Butter - Very cold put in the freezer 15-20
min
1/4 Tsp. Salt
1/2 Tsp. Sugar
1/4 Tsp. White Vinager
1-2 Tsp Water
Sift together flour, salt and sugar into processor
bowl. Add butter, one tablespoon at a time until
incorporated. Add egg yoke and one tablespoon
of water if dough is dry. Add remaining Table
spoon of water. Chill one hour then roll out on
floured parchment. Roll crust onto rolling pan
and transfer to tart pan. Bake in 375 degree oven
about 12 minutes and fill.
Berry
Filling
I pint blueberries
26 strawberries
12 Oz black berries
1 12 oz red current jelly
(heat slowly until liquified)
Wash and dry berries. Arrange in tart pan and
spoon red current over berries. Refrigerate about
thirty minutes.
Chef’s Note:
Tart can be made with any berries or combination
of berries
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