Once in a while there are things in our refrigerator that deserve a decent burial. And then there are things that still have a little life left in them. Like gnarly berries minus any green fuzz.
Gnarly leftover berries can have a new life. Stir the berries with a few ingredients and toss them into a tart shell and there’s the beginning of a perfect summer dessert. Bring it to any gathering and it will be popular – as long as you also cart around the vanilla ice cream for topping the tart.
This particular two-berry tart is made with blueberries and blackberries along with a touch of maple syrup and liqueur. Use whatever berries you have one hand. Be sure to taste the filling after you mix it together to adjust the sweetness. Some berries are perfectly sweet and others are a bit tart and might need additional sugar.
For a big 9 inch tart you’ll need about 4 cups of berries. For a smaller 6-7 inch tart 1.5 cups of berries is just fine. But use your judgement. Some berries are huge and others are shrinky-dinky. You’ll want to pack the tart shell with those berries, but not until it’s heaping – just to the top.
Bake the tart until that filling is oozing out of the top and dripping down the side and the middle is bubbly. The crust will get nutty brown. It takes a while to get it to that point so be patient and keep an eye on it toward the end. When it is completely cool, run a tiny sharp knife around the inside edge to make sure the crust is free before removing it from the tart pan.
And unlike some people in my house who would not be me, don’t forget to buy that pint of vanilla ice cream so that each serving can be topped with a generous scoop.
|Two Berry Tart Pie, Gluten Free||
- 1.5-4 cups berries (smaller amount for a small tart and larger amount for a bigger tart pan) (I used blackberries and blueberries)
- 2 tablespoons tapioca starch
- 3 tablespoons granulated sugar (add 1-2 tablespoons if berries are tart)
- zest of one lemon
- 1 teaspoon Framboise
- 1 teaspoon Grand Marnier
- 2 tablespoons pure maple syrup
- 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour)
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 115 grams unsalted butter, chilled (1 stick)
- 40 grams cream cheese, chilled (3 tablespoons)
- 45 grams solid Spectrum Vegetable Shortening (3 tablespoons)
- 80-100 grams ice-cold water
- 1 whole large egg, beaten
- In a small bowl, mix berries along with tapioca starch, sugar, lemon zest, Framboise, Grand Marnier and maple syrup. Stir. Set aside.
- In the bowl of a food processor, mix flour with sugar and salt. Pulse once. Cube chilled butter and cream cheese and add to food processor bowl. Add shortening. Pulse a few times until mixture is like ragged coarse peas. While processor is running, add water to chute just until a ragged ball forms. Place on plastic wrap and remove blade carefully. Gather dough and form into 2 disks. Wrap in plastic and refrigerate for at least two hours. Remove disks and bring to room temperature (about 30 minutes) before rolling. Using plastic wrap on the bottom and top, dusted with starch, roll dough until it is slightly bigger than the tart pan. Peel off plastic from top. Turn dough upside down and place in tart pan with a removable bottom, while peeling off plastic. Try to not stretch or stress the dough as you push it into the pan. Push into pan to fit the form and remove excess dough.
- Roll other disk. Cut into half-inch strips. Place filling in tart pan just to the top – don’t heap it too much. Once filling is placed in tart start crisscrossing strips so they form a lattice top. Trim edges and pinch to adhere to tart pan edge. Chill tart in the freezer for about 30 minutes before baking.
- Preheat oven to 350. Set chilled tart on baking sheet. Brush with egg wash and bake for about 30 minutes and rotate. Bake about 20-25 minutes more or until the crust is nutty brown and the filling is bubbly and leaking over the edge (which is why you want to place the tart on a baking sheet). A smaller tart will take about the time indicated and a larger tart will take more – keep an eye on it. You’ll know it is done when the crust is brown and the middle is bubbly and the sides are beginning to look like lava as it flows over the sides of the pan. Cool thoroughly. Use a small paring knife to loosen edges before removing the tart pan and slicing.