Anyways, my mom's been on my case for a VERY long time, to make some type of tart, she LOVESSS tarts, so I decided i'd bake one for dessert that night. I've never made a berry tart before, and I thought, well since it's summer, and there's SO many fresh fruits and berries in season, I should try one!
So I did what any baker would probably do, and went to my trusted Dorie Greenspan book. It never fails.
I flipped through the fruit pies, and tarts section, and stumbled upon her recipe called "Quick Classic Berry Tart".
PERFECT!! I thought, I mean it had the word "QUICK" in it, so it's got to be pretty simple, right?
Well I wasnt 100% right about it being simple. But it wasn't hard. The only trouble I had was with the tart shell. It just seemed too crumbly when I was patting it into my tart pan. But after I froze the dough for a half hour, it became less crumbly, and loose.
The recipe also said to make her pastry cream as well. I've also never made a pastry cream like that before, so I was a little worried about the whole boiling on the stove and all that stuff. But I didnt let that stop me! All in all, I didn't have many problems with the cream, all the ingredients were simple, and the only part that took a little time was just chilling and cooling it off. After it was completely cool, I tasted it, and had my mom taste it, and it was AMAZING. Such a great creamy, texture, and exactly how I'd picture it.
I'm not going to post the recipe for the pastry cream, and tart dough, but I will post the recipe for the overall tart.
This turned out SO wonderful! Everything I thought it'd be! And when I told my family it was the first time i'd made a tart, they were in awe. They ALL said it was a winner, and want me to make it again in the future. Even my dad, who doesn't eat desserts a lot, had more than 1 helping! It really was so extremely tasty, I loved it.
I'd for sure recomend making this!
Quick Classic Berry Tart-
1 1/2 cups pastry cream, cooled and chilled
1 9-inch tart shell made with Sweet Tart Dough, fully baked, and cooled
2 pints fresh raspberries, blueberries, strawberries, or an assortment of berries
1/3 cup red currant jelly mixed with 1 tsp. water, for glazing.
Smooth the pastry cream by giving it a couple of strong turns with a whisk. Spoon enough of the pastry cream into the tart crust to come almost to the rim, then even the surface with a rubber spatula. Carefully lay the berries on the cream, arranging them in any pattern that pleases you. If you are using strawberries, either half them from top to bottom or slice them, depending on the size of the berries and your whim.
Bring jelly and the water to a boil in a microwave oven or stovetop. Working with a pastry brush or pastry feather, dab each berry with a spot of jelly. Or, if you like, you can glaze the entire surface of the tart, including the bit of pastry cream that peeks through the berries.
I just served it as is, and it turned out fine. But the recipe serving suggestion says you can serve it with some tea or an espresso. Whatever your guests, or you, prefer.