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Make Tart with Berries

Edited by Seighart, Rebecca M., Eng, Nerissa Avisado and 3 others

3 Parts: Ingredients Instructions Comments

Berries are enjoying an unprecedented popularity because people have discovered that apart from tasting good, these are also full of antioxidants which combat the damage caused by free radicals. Of all the readily available berries, blueberries have the highest antioxidant content, and studies now show that these have the added benefits of improving memory and being good for the nervous system. Berries come in beautiful colors such as deep red, purple, violet, and deep pink - colors that owe their presence to their pigments. These pigments usually contain flavonoids, tannins, and anthocyanins - all of which are antioxidants.

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There are many interesting ways to serve berries. They are perfect for smoothies, they lend zest to salads, and they liven up simple breakfasts when served as jams or jelly. Of course you can also serve berries just as they are -fresh, firm, an interesting blend of sweet and tart juices. Here is a recipe for tart with berries, one of the most pleasing ways to prepare this fruit for your friends and family.

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Ingredients

Shortcrust pastry:

100 g (3 1/2 oz. or about 6 tbsp.) butter, or vegetable cube (cold)
52 g (4 tablespoons flat) sugar
1 whole egg
1 g (1 pinch)White salt
250 g (about 9 oz.) Lubella fluffy cake flour

Filling:

400 g (14 oz.) blueberries
30 g almond flakes
52 g (4 tablespoons flat) sugar
100 g butter, or vegetable cube, melted
250 g Lubella fluffy cake flour

Extras:

52 g (4 flat tablespoons) crystal unrefined cane sugar
1 whole egg

Instructions

1
Preheat oven to 180 degrees C.

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2
Sift together the flour, sugar, and salt
.

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3
Cut the cold butter into pieces and blend it into the flour mixture, using a pastry cutter or two knives until the mixture is crumbly.
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4
Knead gently with your hands until ingredients are well mixed, but be careful not to overwork dough as it will become tough.

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5
Form ball of dough, wrap in cling film and refrigerate for about an hour.
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6
Divide the dough in half and leave the unused part in the refrigerator
.

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7
On a floured pastry board, roll out the dough to a little bigger than the size of your tart pan.
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8
When your pastry dough is the required size, fold it gently in half and place in bottom of pan
.

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9
Gently unfold the pastry and press it into the bottom and sides of your pan
.
Pierce the bottom in several places with a fork.
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10
refrigerate the crust while you prepare the filling for your tart.
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11
Grind almonds into a powder
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Mix the sugar, flour and melted butter.
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12
Spread the almond mixture onto the bottom of pastry crust and top with berries
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Sprinkle sugar over top of the berries.
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13
Get the rest of the dough from the fridge, roll it and cut into eight strips
.
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14
Using a weaving pattern, lay the strips over top of the berries and secure the ends to the crust
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To do this, moisten a towel or your fingers and wet the ends of the strips and press them into the edge of the crust.
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15
Using a pastry brush, coat the top of the tart with beaten egg and sprinkle with coarse sugar.
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16
Place in preheated oven and bake for 30 minutes or until top is golden brown and fruit is bubbling.
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