Pinched 3 Berry Rustic Tart

IMG_6571.PNGWhat’s better than to wake up in the morning to the smell of a fresh pastry in the oven? With this Pinched 3 Berry Rustic Tart, you can do exactly that. This dessert dish would be perfect for a scrumptious morning treat or for finishing the night off after dinner. With berries and Red Wine Coulis, it has wonderful, rich colors and taste.

Enjoy!

Ingredients:
– Pastry – Shop Bought Short Crust Pastry Sheets – Sweet
– 8 oz. (2 cups) fresh raspberries
– 5 oz. (1 cup) fresh blueberries
– 5 oz. (1 cup) fresh blackberries
– 1/4 cup granulated sugar; more to taste
– 1 tsp. finely grated lemon zest
– 1 Tbs. all-purpose flour
– 1/8 tsp. table salt
– 1 large egg, beaten
– 1 Tbs. sugar to sprinkle over top

For red wine berry coulis & serving:
– 3 berries, sugar, lemon, red wine
– Mint Leaves / Basil Leaves
– Whipped Cream or Vanilla Bean Ice Cream

INSTRUCTIONS

Make the filling:
In a large bowl, toss the raspberries, blueberries, and blackberries with the sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Toss in the lemon zest, flour and salt until evenly mixed. They are great with just a touch of sugar so they’re a little tart.

Fill and bake the tart:
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 the 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, 40 to 55 minutes. (Some of the juices will escape from the tart.) Transfer the baking sheet to a rack to cool.

Berry Red Wine Coulis:
Add 4-5 of each of 3 berries, 3tbls spoons of sugar, lemon zest, tbsp. flour to thicken and dash red wine. High Heat for 10 mins until boiled and sauce like, stirring constantly. Allow to reduce to thicken slightly to sticky pouring sauce. Strain and add to a small serving pouring jug. Be super careful – hot sugar coulis is like liquid plastic and can burn

Serve:
When tart is cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature. Sprinkle with fresh torn mint and basil leaves & ice cream on side. Pour berry warm red wine coulis over tart of ice-cream. Eat while still crispy and warm.

Pair with ONEHOPE North Coast Reserve Sparkling Rose or ONEHOPE North Coast Reserve Sparkling Brut.

Cheers! 🥂🍷

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