Mixed Berry Tart

A tart is another way to use berries during the Spring and Summer months. I love picking up fresh berries at the local farmers market myself. 

You can find the crust recipe here.

 Berry Filling

Ingredients 

8 oz. (2 cups) fresh raspberries
5 oz. (1 cup) fresh blueberries
5 oz. (1 cup) fresh blackberries
1/4 cup granulated sugar; more to taste
1 tsp. finely grated lemon zest
1 Tbs. all-purpose flour
1/8 tsp. table salt
1 large egg, beaten
1 Tbs. granulated sugar


Directions

1. In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed.

2. Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.

3. Brush the dough evenly with the egg and sprinkle the sanding sugar directly on the dough and fruit.

4. Bake until the dough is completely golden brown, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.

5. When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.


*Note*
The dough can be made (but not rolled out) up to four days before baking. Keep the disk of dough refrigerated, tightly wrapped in plastic.

The tart may be baked up to six hours ahead of serving.