Freeform Berry Tart

Haaa summer!! There is nothing like it, especially when you are a berry-lover! Any dessert with this “superfood” is a winner. It looks pretty, often patriotic and always delicious. This tart is an absolute delight for the eyes and the buds, so get the flour out!!! The recipe is from “Elle A Table”,May-June 2017

You’ll need:

Sweet Pate Brisee:

250g all-purpose flour

125 g butter

50g confectioner’s sugar

pinch of salt

1 egg

zest of half a lemon (optional) 2 to 6 Tbsp water or milk.

Preparation: Cut butter into small cubes. Mix flour, salt and confectioner’s sugar

Add butter and mix with your fingers (or in a food processor)until it reaches the consistency of cornmeal. Add the lemon zest if you wish. Add the egg and mix until the dough forms a ball. Add a little milk or water. Wrap in plastic wrap and refrigerate 30 minutes.

To make the tart:

100g butter, softened

100g raw sugar

2 eggs

1 lemon

100g almond meal

20 g flour

3/4 pound mixed berries

Preheat oven to 350F. Roll out dough in an imperfect circular shape and place on a baking sheet covered with parchment paper.

Refrigerate for 30 minutes.

Prepare frangipane: mix softened butter and sugar until smooth;

add eggs one at a time,

then the lemon zest. Add almond meal and flour.

Spread frangipane over the dough, leaving about an inch at the edge (it spreads a little as it bakes). Cover with berries. Bake for 15 minutes at 350F and another 30 minutes at 325F.

Let cool. Enjoy!


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