Folded Berry Tart


Here’s a red-white-and-blue way to celebrate the land we love. If you’re lucky enough to pick your own berries, you’ll have double the fun. I like a tart that’s, well, tart. If you like it sweeter, add more sugar. This is a very forgiving recipe. Since it has no raw eggs, you can taste the juice till you get it right. If you don’t have enough berries, add sliced peaches. Happy Fourth! SAM

PS No, the Parmesan is not a misprint. You won’t be able to tell it’s there except for a rich, nuttiness that goes great with berries. And here’s another cheesy tip: instead of cream or ice cream, top each serving with a little melted Brie. It’s a great combination.

For the filling:
5 cups berries (blueberries, blackberries, raspberries)
3 tablespoons peach jam, divided
juice of 1/2 lemon
2 teaspoons cognac
1 tablespoon grated Parmesan cheese
2 tablespoons light brown sugar or honey
2 tablespoons heavy cream

For the pastry:
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon sea salt
6 tablespoons ice water
6 tablespoons olive oil

Preheat the oven to 375 degrees F.

For the filling:
In a mixing bowl, combine the berries, 2 tablespoons jam, lemon juice, cognac, Parmesan, and sugar or honey.

For the pastry:
In a small mixing bowl, combine the flour and salt and make a well in the center. Into a small glass or measuring cup, pour the ice water and oil. Beat with a fork or small whisk to form an emulsion and pour into the flour well. Stir with a fork just until the dough forms a ball. Place in the center of an ungreased 9- or 10-inch inch pie plate and spread with your knuckles until 1/2 inch hangs over the rim, leaving the sides loose.

For the tart:
Pile the fruit mixture in the center of the pastry and fold in the sides, leaving a two-inch center opening. Pour the cream into the opening. Brush the crust with the remaining 1 tablespoon jam. Bake for 1 hour or until browned and bubbly. Top with vanilla ice cream, heavy cream, crème frâiche, or melted Brie [See note above].
Makes 8 servings.


2 Responses to Folded Berry Tart

  1. What a perfect thing to pop into the picnic basket on our way to watch the fireworks downtown this evening! The pastry recipe looks wonderful, too. (besides being healthy, it looks very yummy… every mediterranean cook bakes sweets using olive oil.) This is one I am definitely going to bake for my father when I see him later this summer. He reminds us that he loves us by getting up at 5 a.m. to make huge breakfasts which generally include gigantic muffins in which he puts everything but the kitchen sink; and in return, his daughters provide him with fruit-laden pies, his favorite. (very Eat-Drink-Man-Woman, eh?)

  2. rockyroadoflove says:

    Very Eat-Drink-Man-Woman. I love Ang Lee. The olive oil pastry is so-o-o-o good! You can make this with ten tablespoons of butter—I’ll post the recipe—and it’s wonderful. But the truth is I prefer olive oil, especially with something tart like blackberries or plums.

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