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
Sweet Pate Brisee:
250g all-purpose flour
125 g butter
50g confectioner’s sugar
pinch of salt
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
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!