Scoop the dough into a plastic bag and press from the outside just until it holds together.Ĭhill. The dough will be crumbly, and that’s okay. Pulse about 8 times, just until incorporated. Stir the egg yolk and cream in a small bowl and pour this into the food processor. Add the flour and salt pulse again about 15 times, until the butter is no bigger than small peas.įinish the dough. Pulse about 15 times, or until the sugar disappears. Combine the butter and sugar in your food processor. Again, it’s not hard, but there are a lot of steps involved! To make the crust: Give yourself plenty of time to make this recipe. You can change the berries as the season progresses, and you can also use slices of kiwi, peaches, nectarines, and plums. Use any variety you want based on your preferences or what looks freshest.
I’ve also made it with raspberries and blackberries. The one you see here was made with strawberries and blueberries. What berries are best for topping a fresh fruit tart?Īny berries can be used on this tart. Fresh berries – Rinse them, hull them, and dry them well to keep the berries from making your tart soggy.Fruit preserves – This gives your tart a French bakery-style glaze.Vanilla extract or vanilla bean paste – If you want to change things up, you can use almond extract here.Half-and-half – See my list of half-and-half substitutes.Egg yolk – Eggs that are fresh out of the refrigerator separate more easily.
#Berry tart how to#
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