Berries are absolutely the best.And sweets made out of berries are just epic,don`t you think?I always have been addicted to desserts with fresh berries,as they never turn out to be too sweet,due to the slightly sour taste that berries have.
If I had to choose between a Black Forest cake and a berry tart,totally natural I would go for the second one.What would you go for?
Howsoever you decide,if you like berries you will surely also like this little tart recipe I have in store for you today.
A few days,while browsing my cook books,I found a yummy looking recipe for a berry tart (found in this book).Actually I wanted to make a smaller,slightly different version of this recipe without curd.Unfortunately my downsizing of the short pastry ingredients turned out to not be correctly,which resulted in a smaller amount of dough.There was no way I could put the berries on top without them rolling down again.But hey!Luckily I have genius friends!My best friend came up with the idea to add curd,so the berries would stick and not roll away anymore.
That`s the little story how this tart was born!
What you need (for a griddle with about 10 inches diameter):
- 1 egg
- 1 teaspoon sodium bicarbonate
- a pinch of salt
- 6 ounces butter,at room temperature
- 4 ounces sugar
- 10 ounces plain flour
- 1 tablespoon confectioner`s sugar
- 6 ounces fresh raspberries
- 6 ounces fresh blueberries
- 1 to maximum 1 1/2 cups curd
- 1 sachet clear and sugared glaze
I used exactly the same quantities for the dough ingredients as in my cook book,mentioned above.Like that you can be sure that you get enough dough and don`t have to face the same problem I did.
Put the first six ingredients together in a bowl and mix well.Then start kneading the dough until it has a smooth texture and doesn`t rupture anymore.Wrap the dough with clingfilm and let rest for at least one hour.
If you have time make the dough the evening before and put it into the fridge over night.
Spread a little bit of flour on your worktop and roll out the dough on top of it.Once you rolled it out to a size fitting your griddle,lay it out with some baking parchment and put your short pastry on top of that.Before baking don`t forget to make your tart crust and to pinch your dough a few times with a fork.
Put in the oven for 10 minutes at 392° F.Scatter the confectioner`s sugar over your tart and continue to bake,allowing the tart crust to delicately caramelize.Stand next to the oven,while continuing baking,to prevent your tart crust from burning.It`s done as soon as it`s color is turning into a golden brown tone.
While the tart crust is cooling off,rinse off the berries and remove remaining leaves or stems.
Add one sachet glaze and 0.25 quarts water in a pan and heat at a low temperature for about 5 minutes.
Cover your cooled down tart crust with a curd layer.Put the berries on top of it and finish by pouring the tart glaze over your berries.Do this by adding a spoonful at a time.
Serve this delicious sweet treat with coffee.And most important,enjoy every single bite of it.