This is a simple rustic tart that friends, family and guests will love. I have made this dessert with all kinds of berries, as well as peach blueberry, raspberry nectarine and a cherry chocolate. Either use good-quality store-bought piecrust or your own favorite recipe. I will include my favorite, which is flaky and foolproof.
Ingredients (Serves 8)
- 1 buttery pie crust, rolled to 11-inch circle*
- 3 cups blackberries
- 3 tablespoons granulated sugar
- 4 tablespoons orange juice
- 1 tablespoon cornstarch
- 1 tablespoon grated orange rind
- 1 egg, beaten
- 1 tablespoon granulated sugar
Heat oven to 400 degrees.
- Place the rolled-out piecrust on parchment on a baking sheet. Place in the refrigerator while you prepare the filling.
- In a medium bowl combine the blackberries and sugar. In a small bowl combine the orange juice with the cornstarch and stir to combine. Add to the berries along with 1 tablespoon of orange rind.
- Place the berries on the piecrust leaving a two-inch border. Fold the crust over the berries pinching at about two-inch intervals. Brush the crust with the beaten egg and sprinkle with the sugar.
- Bake until the crust is golden brown and the fruit is bubbling, 25 to 30 minutes.
* Double piecrust: freeze half or make two!
- 2 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- ½ pound cold unsalted butter, diced into ¼-inch pieces
- 1 large egg
- ½ teaspoon distilled white vinegar
- 5 to 6 tablespoons ice water
- In the bowl of a food processor fitted with the metal blade, add flour, salt and sugar and pulse to combine.
- Add the butter pieces and pulse until butter is the size of peas.
- Mix in egg, vinegar and a few tablespoons of the water. Add more water, a little at a time, until dough begins to hold together. Scrape the sides of the bowl a couple of times. Turn the dough out onto a work surface and press into a ball. Divide the dough in half. Flatten to disks and wrap in plastic wrap; refrigerate at least 1 hour or up to two days (or freeze).