Before I dive into this delicious berry tart recipe, I wanted to share the news that I’m hosting a 1-day styling and branding workshop in London on Sunday October 15th at the Rye London studio. I’ll take you through styling techniques and demonstrate how to tell a story through styling and framing, as well how to manipulate natural light to create moody, striking images. I’ll also discuss the business side of photography, blogging, and cookbook writing and how to create a cohesive brand and singular voice. The workshop will also include an Adobe Lightroom demonstration. I’d love to have you join me, you can read more and register here!
So, back to the berry tart! If you follow me on instagram, you know that I was in Maine last week visiting Allagash Brewing. Well, unfortunately on my way there I was forced to curbside check my pelican case at the airport with my camera, lenses, and external hard drive in it…and that case was for some reason opened by the Chicago O’Hare ground crew apparently and lots of stuff fell out and broke, including my hard drive with lots and lots of images on it. Said hard drive is currently at a computer repair place here in Portland where they’re trying to pull my files off of it, so this post is a little light on images since these were the only files from this shoot that I had edited and exported onto my computer before the hard drive incident. Traveling is crazy sometimes D:
Anywho, I made this tart with an assortment of berries from my garden. Much like the berry tiramisu I made a few weeks back, this recipe is very versatile and will taste good with pretty much any kind of berry/fruit filling that’s ripe and in season, just follow the quantities and you will be fine. If the fruit is especially juicy, though, you might want to simmer the filling in a saucepan for a bit to help some of the water evaporate off so that the crust doesn’t get soggy. I used red and pink currants from my garden along with strawberries, raspberries, and pitted cherries for the filling mixture, and it came out *soooooooo goooooooood*. The perfect balance of tart and sweet, and the cinnamon really helps make those berry flavors pop! Hope you guys are having a great summer and soaking up the sunshine while it’s around 🙂 And if you enjoy the peek at my garden in this post, you can see more of it in my instagram stories!
- 2 cups bread flour
- 4 ounces unsalted butter (cold and hard)
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon flake kosher sea salt
- 1 egg yolk
- 1/3 cup ice water
- 3 cups mixed berries (small ones whole, large ones sliced)
- 2 tablespoons granulated sugar
- 2 tablespoons flour
- 1/4 teaspoon ground cinnamon
For the crust, grate the cold hard butter over the flour in a medium bowl, pausing to stir the butter shards in the flour mixture to coat them every 10 seconds or so. Add the sugar, cinnamon, and salt and stir to combine.
Make a well in the middle of the flour mixture and add the egg yolk. Use a fork to stir the yolk, slowly incorporating the flour mixture around it. Add the water and stir to combine, then knead briefly just to evenly distribute the moisture throughout the dough.
Roll out the dough until it is about 1/8-inch thick, then transfer it to a 9-inch tart pan and press the crust down into the pan to form it to the inside and edge of the pan, trimming off any excess overhanging crust.
Preheat the oven to 350 degrees Fahrenheit. Cover the crust with plastic wrap and place it in the freezer for 30 minutes.
For the filling, toss together the berries, sugar, flour, and cinnamon in a medium bowl until combined.
Remove the crust from the freezer and discard the plastic wrap. Prick the crust all over with a fork. Empty the filling into the crust and evenly distribute it to create a relatively even surface across the top of the tart.
Place the tart in the oven and bake until the berries have wrinkled, the crust is cooked through, and the filling is bubbling, about 45 minutes. Remove from the oven and allow to cool for 1 hour before slicing and serving. Can be served at room temperature, or refrigerated and served chilled.