Rustic Berry Tart

rustic tart sm

Ingredients for the dough

  • 1-1/2 c. flour (plus a little for dusting the parchment)
  • 3 Tbs. sugar (plus extra for topping)
  • 1/4 tsp. salt
  • 10 Tbs. butter
  • ice water, about 1/4 c.

Line a baking tray with parchment; dust lightly with flour. In a medium bowl, mix together dry ingredients, cut in butter. Drizzle in cold water a little at a time, adding just enough to hold the dough together so that you can form it into a ball. Roll it out into a rectangle about 10″ x 14″,  about 1/8″ thick. Place onto the parchment.

Ingredients for the filling

  • approx. 4 cups fresh berries
  • 2–4 Tbs. flour (use more if your berries are very juicy (e.g. raspberries, wineberries); less if they are less so (e.g. blackberries, blueberries)
  • dash of salt
  • 1/2 c. sugar

Mix together all of the filling ingredients, and spoon onto the center of the dough. Fold over the sides. Lightly brush the dough with a little water and sprinkle all over with a little sugar.

Bake at 400 degrees for 35–40 minutes.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

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