A berry tart is a delicious way to celebrate the fresh berries you can find in the market this time of year. It also is a chance to use some of our wonderful local dairy and eggs!  The recipes below are adapted from the King Arthur website, a fantastic resource for bakers. This tart is best consumed fresh on the day it is made; it should be fully consumed within 48 – 72 hours. Please note that it does not freeze well, but the tart shell can be made ahead of time and frozen for up to a month.

Tart Shell (fits one 9” tart pan) 

• 1 stick (113 gram) unsalted butter
• ¼ cup (50 gram) confectioner’s sugar
• Pinch of Salt
• One large egg yolk
• 1 tsp vanilla extract
• 1 tsp water
• 1 ½ cup (180 gram) all-purpose flour 

Directions

Preheat oven to 375ºF.

1. In the bowl of a stand mixer fitted with a paddle attachment, cut the butter into small cubes and place in a bowl.
2. Add the sugar and salt and beat on medium speed until smooth, 1-3 minutes.
3. Scrape bowl, then add egg yolk, vanilla and water. Mix until combined, about 1 minute.
4. Scrape down bowl and add flour. Mix on low speed until dough forms large clumps (about 1 – 2 more minutes)
5. Press dough into pan, using a flat-bottomed measuring cup to help press dough into a thin layer that covers the entire pan. Use a paring knife to trim excess dough from rim.
6. Prick the bottom of the pan all over with a fork.
7. Cover tart pan with plastic wrap and freeze for at least 1 hour.
8. Remove plastic wrap and line the pan with aluminum foil. Fill pan to brim with pie weights (dried beans or granulated sugar works well too).
9. Bake 23 – 26 minutes until lightly golden. Remove from oven and remove weight and foil.
10. Return to oven for 6 – 9 minutes until crust is firm and golden all over.
11. Let cool on rack at room temperature for at least 1 hour before adding pastry cream.

Pastry Cream and Berries

• 2 1/2 cups (570 gram) milk, whole preferred
• 2/3 cup (130 gram) granulated sugar
• 1/4 cup (30 gram) cornstarch
• 1/4 teaspoon table salt
• 6 large egg yolks
• 2 teaspoons vanilla extract
• 8 tablespoons (113g) unsalted butter, cold; cut into 1″ cubes
• 2 – 3 cups berries (use whatever you please here: raspberries, blueberries and blackberries are classic)
• ¼ cup apple jelly

Directions

1. Set a fine mesh sieve over a medium bowl and set it aside.
2. In a medium saucepan, heat the milk over medium heat until bubbles start to form around the edges of the pan (about 170 F).
3. Meanwhile, in a large bowl, whisk together the sugar, cornstarch, and salt until fully combined and free of lumps. Add the egg yolks and whisk until the mixture forms a smooth yellow paste.
4. Slowly whisk about half of the hot milk into the egg mixture, adding 1/3 cup at a time and whisking to fully incorporate. Don’t go too fast, or you will scramble the eggs! Once about half the hot milk had been added, pour the egg mixture back into the saucepan, whisking to combine.
5. Whisking constantly, cook over medium heat until thickened and bubbles are forming and bursting in the center of the saucepan. Once you reach this point, whisk briskly for 1 additional minute.
6. Add the vanilla and stir to combine. Add the butter a few pieces at a time, stirring until melted and fully incorporated after each addition.
7. Use a rubber spatula to press the mixture through the fine mesh sieve into the bowl.
8. Add the pastry cream to the cooled tart shell, being careful to not overfill the pan. Use a spatula to smooth the pastry cream. Let cool for 10 – 15 minutes.
9. While tart is cooling, rinse the berries and pat dry.
10. Assemble berries on the pastry cream, lightly pressing them into place.
11. Microwave apple jelly in 10 – 15 second bursts until just melted. Use pastry brush to apply jelly glaze to fruit.
12. Place tart in refrigerator to chill for 4+ hours. Remove tart from pan prior to serving.