Berry Tart


Berry Tart
This delicious tart has been cooked by my teen daughter, Delia. She enjoys cooking as much as I do and I am happy I am passing this passion to her. Delia has been asking me for a few days to get some fruit so she can bake a tart, so I finally bought the fruit. Delia's fruit tart was a success, thanks to Stephanie Jaworski, the wonderful lady at Joy of Baking. The recipe below has been reproduced with minor edits, just to match Delia's actual cooking process.
Prepared and Photographed by:
Recipe Source: Joy of Baking
Serves: 8
Prep time: 
Cook time: 
Total time: 
Sweet Pastry Crust
  • 1½ cups all purpose flour
  • ⅛ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • ¼ cup granulated white sugar
  • 1 large egg, lightly beaten
Pastry Cream
  • 1¼ cups milk (whole or 2%)
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3 large egg yolks
  • ¼ cup granulated white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch (corn flour)
  • ½ tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional)
  • Apricot Glaze: (optional)
  • ½ cup (120 grams) apricot jam or preserves
  • 1 tablespoon water!
  • Topping
  • 2 cups of fruit (Delia used all berries: raspberries, blackberries, strawberries, blueberries)
Sweet Pastry Crust
  1. In a separate bowl, whisk the flour with the salt.
  2. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened.
  3. Add sugar and beat until light and fluffy
  4. Gradually add the beaten egg, beating just until incorporated.
  5. Add the flour mixture all at once and mix just until it forms a ball.
  6. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)
  7. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes
  8. Meanwhile, preheat oven to 400 F and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 F and continue to bake the crust for about 15 minutes or until dry and lightly golden brown.
  9. Remove from oven and place on a wire rack to cool completely before filling.
Pastry Cream
  1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together.
  2. Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a saucepan bring the milk and vanilla just to boiling, just until milk starts to foam up. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.
  4. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick.
  5. Remove from heat and immediately whisk in the liqueur (if using). Stir in vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
Apricot Glaze
  1. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted).
  2. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
Assemble the Tart
  1. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
  2. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes).
  3. Then spread the pastry cream onto the bottom of the tart shell.
  4. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled.
  5. Enjoy!

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