NDT- Cooking with Cash-Wa – Mixed Berry Tart

FARGO, N.D. (Valley News Live) -

Dough Ingredients -

1 cup all-purpose flour

1 teaspoon granulated sugar

1 teaspoon salt

6 tablespoons cold butter, cut into ½” cubes

1 large egg yolk

2 tablespoons whole milk

Filling Ingredients -

2 cups strawberries

1 cup raspberries

½ cup blueberries

½ cup blackberries

¼ cup granulated sugar

½ teaspoon lemon zest

1 Tablespoon all-purpose flour

2 pinches salt

1 large egg, beaten

1 Tablespoon milk

¼ cup course sugar

For the Dough

Combine the flour, sugar, and salt in a medium bowl and whisk to mix. Add the butter and work the butter into the flour mixture until no pieces of butter are larger than a pea.

Make a well in the middle of the bowl and mix the egg yolk and milk. Fold in the flour gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand until the dough comes together and is pliable. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.

Position a rack in the center of the oven and heat the oven to 350°. Line a heavy-duty rimmed baking sheet with parchment.

Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into 2 / 6-inch rounds. It’s all right if the edges are a little ragged. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.

For the Filling

In a bowl, toss the strawberries, raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it’s tarter than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed. FILL AND BAKE

Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of each dough round, leaving a 2-inch border. Fold the edges of the dough over the edges of the fruit to create a rim. Work your way all around, pleating the dough as you go.

Brush the dough evenly with the egg and sprinkle the sugar directly on the dough and fruit.

Bake until the dough is completely golden brown, 25 to 30 minutes.