In season, the farm’s strawberries, blueberries, and raspberries are purely divine. We take their perfection, add a bit of pastry cream, and tie it all together with a light pie crust. If you don’t have time or are hesitant about making your own dough, substitute it with the store-bought, refrigerated crust. Here is recipe for Berry Tart.
Yield: 6 to 7 servings
Ingredients
For crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup ice water
1 teaspoon lemon zest
8 tablespoons cold, unsalted butter, diced (extra for curd)
For filling:
1 1/4 cup whole milk
4 egg yolks
1 teaspoon pure vanilla extract
1/2 cup sugar
1 teaspoon lemon zest
2 tablespoons all-purpose flour
1 cup strawberries (hulled) and blueberries
2 tablespoons apricot jam
1 pint raspberries
Directions
Add flour, salt, sugar, and lemon zest to the bowl of the food processor. Pulse to mix. Add butter and mix until it looks like a coarse meal. Then, add water and mix just until the dough comes together, about 5 seconds. Remove dough from processor and form into a disk. Wrap with Saran and refrigerate for 30 minutes.
Preheat oven to 350˚F. Dust a rolling pin and work the surface with flour. Unwrap and roll out the dough, lifting and turning 90 degrees occasionally until it is 1/8-inch thick—place in a 9-inch glass pie shell. Prick the bottom of the crust with a fork several times. Cover with parchment and fill with dried beans. Bake for 20 minutes. Remove beans and parchment and bake until light golden brown, about 15 minutes.
Bring milk to a boil in a nonstick saucepan. Add yolks and sugar to the bowl of a stand mixer, and beat for about 5 minutes until thick and light yellow. Next, add vanilla and lemon and mix for 30 seconds. Add a small amount of milk to the eggs to temper. Mix well and slowly add the remaining milk. Transfer the mixture back to the pan and add flour. Turn heat to medium-low and whisk until thickened about 12 minutes. Add cream to the pie shell. Place raspberries along the crust in 1 large circle. Repeat until there are three circles. Place blueberries in 3 circles. Add strawberries to the center.
Warm jam in a small saucepan with one teaspoon of water. Brush fruit with glaze, wrap, and refrigerate.
