Very Berry Tart
Blueberry, Blackberry & Raspberry
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
8 tablespoons cold unsalted butter
1 egg yolk
1 cup of blueberries
1 cup of blackberries
1 cup of raspberries
1/4 cup of sugar
Topping (not pictured)
Whipped Cream or Ice Cream
For the crust, combine flour and brown sugar in the mixing bowl. Cut cold butter into small pieces. Add it to the flour mixture. With the whisk attachment mix the butter into the flour and sugar. The whisk will help to "cut" the butter into the dry ingredients. When it is crumbly, add egg yolk. Mix together. Press the mixture into a tart shell. The mixture will be crumbly and loose.
Option 1 : Bake for 15-20 minutes at 400 degrees until brown. Cool and pile with fresh berries (no sugar needed). Serve with Ice Cream or Whipped Cream.
Option 2 : Pile berries into the uncooked crust. Sprinkle sugar over the berries. Cook for 400 degrees for 20-25 minutes until the edges and the berries begin to bubble slightly. Serve warm with Ice Cream or Whipped Cream.
The crumbly mixture. The whisk will help to cut the butter into the flour and sugar.
With your fingers, press the crumbs into the tart pan. You can also use a pie plate.
Add the berries on top of the crust. I used blueberries, blackberries and raspberries, but you could use strawberries, peaches, plums... whatever you have.
Out of the oven - doesn't it look good?! I love that there is not anything on the berries (but a little sugar) to hide their flavors. The crust is like a crumbly, sandy shortbread cookie.