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Simple Berry Tart

Source of Recipe


Chef Mark Bittman






List of Ingredients



• 1-1/2 cups all-purpose flour, plus more as needed
  
• 1/2 tsp salt
  
• 2 Tbsp sugar
  
• 10 Tbsp cold unsalted butter, cut into about 10 pieces
  
• 2 egg yolks
  
• 1/2 cup sugar
  
• 1/4 cup cornstarch
  
• 3 cups strawberries, raspberries, blackberries or blueberries (or a mix), picked over, stemmed, hulled and sliced if necessary
  
• Confectioners' sugar; or ice cream, whipped cream, or crème fraîche
  






Instructions



1. Combine flour, salt and sugar in a food processor; pulse once or twice. Add the butter and turn on machine; process until butter and flour are blended and mixture looks like cornmeal, about 10 seconds. Add egg yolks and 2 tablespoons ice water, and pulse machine on and off a couple of times. Remove and gather mixture into a ball, adding a little more water, if necessary. Wrap in plastic; flatten into a small disk, and freeze dough for about 15 minutes (or refrigerate for 30 minutes) to ease rolling. (You can also refrigerate for a day or two, or freeze for a week or so.)
   
   
2. Preheat oven to 425° F. Roll crust out on a board sprinkled with flour, or sprinkle it lightly with flour and roll between 2 sheets of plastic. Roll with light pressure, from center out; if dough becomes soft or sticky while you're rolling it, return it to refrigerator for 10 minutes or so. Continue to roll until diameter of dough is about 12 inches (for a 10-inch tart pan), then drape it over rolling pin and move it into pan. Press it firmly into bottom and sides, then prick all over with a fork. Line it with foil and weight with a pile of dried beans, rice, or other weights that will sit flat on the surface. Bake 15 minutes, or until shell is no longer raw but is still quite pale. Remove from oven, reduce heat to 350° F, and carefully remove weights and foil.
   
   
3. Combine sugar and cornstarch in a bowl. Toss with about 2 cups of berries, crushing some of the berries with a fork. Pile berries into the tart crust, then top with remaining berries. Bake for about 30 minutes, or until fruit mixture is bubbly. Cool.Serve warm or at room temperature, dusted with confectioners' sugar or topped with ice cream, whipped cream, or crème fraîche.
   
   Makes 8 or more servings.