Berry Tart

See the RecipeChristopher Hirsheimer

The recipe for this scrumptious tart came from the Cullen Winery in Margaret River, Australia. They used mulberries but if those are hard to find, blackberries, raspberries, or a combination of the two will work equally well.

Berry Tart
Vibrant in color, this gorgeous tart is a delicious ending to any meal.
Yield: serves 8

For the Pastry

  • 2 cups flour
  • 2 tbsp. sugar
  • 14 tsp. salt
  • 12 tbsp. chilled butter, cut into small pieces
  • 4 tbsp. chilled vegetable shortening
  • 1 egg, lightly beaten

For the Filling

  • 6 eggs
  • 1 14 cups superfine sugar
  • 2 12 cups mulberries, blackberries, or raspberries
  • 1 lemon
  • 6 tbsp. heavy cream

Instructions

  1. For the pastry: Sift together flour, sugar, and salt into a large mixing bowl. Use a pastry cutter or two knives to work butter and vegetable shortening into flour until it resembles coarse meal. Sprinkle in up to 8 tbsp. ice water, stirring dough with a fork until it begins to hold together. Press dough into a rough ball, transfer to a lightly floured surface, then flatten slightly with your hand to make a round. Wrap dough in plastic wrap, and refrigerate for 2 hours.
  2. Preheat oven to 400°. Roll dough out on a lightly floured surface into a 14" round, fit into a 12" fluted false-bottom tart pan, and run rolling pin over rim to remove overhanging dough. Prick bottom with a fork. Line dough with parchment, add pie weights or dried beans, and bake until crust is set and edge begins to color, about 25 minutes. Reduce oven temperature to 350°, remove parchment and weights, brush bottom and sides with egg, and continue baking until crust is golden, 15–20 minutes longer.
  3. For the filling: Whisk together eggs and sugar in a medium mixing bowl until pale yellow. Purée 1 ½ cups of the berries in a blender, and stir into egg mixture. Remove the zest from half the lemon, then squeeze juice from lemon and add both to egg mixture. Add cream; mix well. Arrange remaining 1 cup berries evenly on crust, pour in filling, and bake until filling is set, about 40 minutes. Set aside to cool before serving.