Wednesday, May 23, 2012

Berry Tart

I saw this a couple of year's back on the today's show on NBC.  Its a Martha Stewart recipe and it tastes really really good.  I have made this a lot of times and its always a hit at parties.
It is a nice way to finish off a meal in the summer with fresh berries.

This is the original recipe.(Apricot Blackberry Tart) By Martha Stewart.

Serves 9; Makes one 13-by-15-inch tart; Active time: 25 min, 10 min; Total time: 1 hour, 35 minutes 

    • 1 sheet frozen puff pastry (one 14-ounce package),
    • All-purpose flour, for surface
    • 3/4 cup tiny bits toasted walnuts, pecans, sliced almonds, hazelnuts etc.,

    • 3 tablespoons light-brown sugar
    • 2 tablespoons cornstarch
    • Salt
    • 4 cups of mixed berries(blueberries, strawberries, raspberry, blackberry)
    • 1/4 cup granulated sugar

Baking Directions:
1. Preheat oven to 425°. Roll out pastry to a 13-by-15-inch rectangle on a lightly floured surface; trim edges with a knife. Transfer to a baking sheet; freeze for at least 30 minutes or overnight.2. Combine walnuts, brown sugar, cornstarch, and 1/4 teaspoon salt. Score a line around edge of pastry using a knife to create a 3/4-inch border (do not cut all the way through). Cover center with nut mixture. Arrange berries on top. Sprinkle with granulated sugar.3. Bake for 10 minutes. Reduce oven temperature to 400°. Bake until pastry is golden brown and fruit is soft, about 30 minutes more. Let cool.
Storage: Tart can be refrigerated for up to 2 hours.

Curry and Spice Tips:
  • I did not use the egg wash as suggested and the tart came out just fine.
  • Score the edges (the recipe calls for trim the edges, so dont trim them, score them so they dont rise too much towards the edge of the sheet)

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