Rustic Berry Tart Recipe
I’m a rustic baker at heart. I like my pie crusts to look homemade. I like the unevenness of a pie crust. I like my cookies lumpy and I like my brownies gooey and messy.
I enjoyed making this tart because when you say “tart”, I believe a rustic look is implied and understood. At least in my rustic mind, it is.
I used my pie crust recipe for the crust of this tart and added a touch of cinnamon to make it pop. There is nothing fancy about the look of this dessert and it is not overly sweet one bit!
- 1 stick butter salted, cut into pieces
- 1 cup flour
- 4 to 6 Tbsp cold water
- pinch of salt*
- 1/2 tsp sugar
- 1/2 tsp cinnamon
- Fruit filling
- 3 to 4 cups strawberries and blueberries mixed
- 1/4 cup sugar
- 1 tsp lime juice
- 2 Tbsp cornstarch
- 1 Tbsp butter cut into pieces
- 1 Tbsp. jam*
- Hot water
- *I used orange-pineapple jam
- Preheat oven to 400 degrees.
- Line cookie sheet with non-stick foil.
- Prepare The Crust:
- Combine all ingredients together in a large bowl.
- Form into a ball.
- Roll out (into a circle) between 2 pieces of wax paper sprinkled with flour.
- Roll dough over the rolling pin and move to the prepared cookie sheet, unroll it flat.
- Prepare Fruit Filling:
- Add the first 4 ingredients into a bowl and stir until well combined.
- Spoon into rolled crust, leaving a 2-inch border around the edges.
- Fold the crust over filling (center will be open to the fruit).
- Spray crust with butter spray or brush with an egg wash.
- Dot butter over fruit filling.
- Bake for 20 minutes.
- Turn sheet and bake for 20 to 25 more minutes. The tart is ready when the crust is lightly browned and the fruit center is hot.
- Prepare The Jam Coating:
- Mix jam with a dab of hot water to create a thin coating. Brush with a pastry brush over the dough and sprinkle with sugar.