The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Friday, June 6, 2008

Very Berry Tart

A tart is a pastry dish, that is a type of a pie with an "open face", that is not covered with pastry. Often tart's in pastry shops or bakery's have been baked in tart pans and have a lovely, crisp edge defined perfectly by the fluting of the tart pan. I had a pound of strawberries, blueberries and blackberries in my refrigerator and some puff pastry in my freezer, and decided to whip up a simple but beautiful dessert. This is a very simple idea, and you can use any sort of fruit you want, including stone fruit, apples and pears or even grapes! You could even do this in a savory way (which I love) and try goat cheese and roasted leek for a light spring lunch.

1lb strawberries, sliced thin
1/2 lb blackberries
1 pint blueberries ( this is an estimate, as I just filled in the "gaps" with the blueberries)
2 tbsp orange marmalade
1 tbsp unsalted butter
1 tbsp honey
1 large frozen puff pastry sheet, thawed
1 egg, beaten



Preheat oven to 400* F.
After your puff pastry has thawed, lay it out on a lightly floured surface. Using a rolling pin, roll out the puff pastry only a little, adding about one inch to length and width.


Lay the pastry on parchment paper and transfer to a baking sheet.
Begin laying strawberry slices in a row, slightly overlapping the edges, making sure to leave about 1 1/2 inches on each edge of the pastry. Continue laying slices in rows, about 1 inch apart. Once you're done, fill in the 1 inch rows with blackberries and blueberries.


Once all your berries are placed, begin to fold over the puff pastry edges, slightly covering the first and last berry of each row. With a pastry brush, brush the beaten egg lightly on the pastry edges.

In a small saucepan, melt the marmalade, butter and honey. Drizzle this mixture over the berries in the tart.
Place tart in the oven and bake about 15-20 minutes, or until the pastry has "puffed". Allow to sit about 20 minutes and serve. This tart can be stored in the refrigerator and kept up to 2 days. Either reheat in the oven or serve room temperature.

6 comments:

Peter M said...

Meghan, this looks wonderful...serve with some ice cream and dessert is served!

K8teebug said...

It's amazing to me how much your talents have grown while you've been writing this blog! This looks stunning.

Zen Chef said...

Look at you making tarts like a pro. Drop what you're doin'. You're hired! :-)

Mansi Desai said...

berries are such a great way to enjoy fruits and desserts in summer! I baked low-fat strawberry cakes today, and i still have cherries, apricots and peaches to deal with:)

the tart looks lovely Meghan!:)

Kevin said...

That berry tart looks really good!

Maur said...

I have fresh peaches at home; I think i'm going to do the same thing with them. I was going to attempt my mother's peach cake but this seems much simpler!