Sunday, April 15, 2012
The Preordained Tart
All of the stars were in alignment: black and blueberries were on sale, I had an extra pastry sheet after developing the recipe for next week's Called to the Table column, and gosh I had a hankering for some vanilla Häagen-Dazs. A berry tart was preordained.
Feeling a little cocky, I neglected to add flour for thickening the berry filling. What was the worst that could happen? Turns out, the juices were perfection and the bottom of the crust still managed to crisp. If you are feeling lucky, nix the flour. If the stars aren't being kind, add a tablespoon or two of cake flour to the berries as they macerate.
Black and Blue Berry Tart
6 ounces each blackberries and blueberries
1 vanilla pod, split
1/3 cup sugar
Zest of 1 Meyer lemon
1 puff pastry sheet, thawed
1 egg mixed with 1 tablespoon water
1 tablespoon butter
Additional sugar for pastry top
Combine berries in large mixing bowl and stir in vanilla pod, sugar, and zest. Set aside for 30 minutes, stirring gently every 5 to 10 minutes.
Generously butter pie pan. Gently roll out pastry sheet and press seams together. Place pastry in pie plate and allow the edges to hang over; press interior of pastry and prick with fork then lightly brush with egg wash.
Fill pastry with berries. Dot berries with butter. Fold pastry edges over the berries and brush with egg wash, then sprinkle with a small amount of sugar.
Bake in preheated 400 degree oven 30 to 40 minutes or until pastry is crisp and golden.
Serve with vanilla Häagen-Dazs ice cream.