berrytart6
Baked, Desserts, Featured, Featured2, Food

Berry Tart


I need to work on my photography skills.  I have a fancy camera, fancy computer programs, and some insider help (Aaron the Artist), but I am never quite happy with the way my photos turn out.  This mixed berry tart was inspired by the Rustic Raspberry tart on the Kerrygold website.  If you want a nice picture, you should look at their photo.

If you don’t mind my amateur photography, my pointless rambling, and my poor food styling–I welcome you to continue reading.  I would love it if you did.

Weeks and weeks ago, I went to the Food Blog Forum in Orlando.  It was a good time and we left with some pretty good SWAG too.  One of the goodies was a coupon for a Free KerryGold product.  I had seen this fancy butter a few times at the store but had never splurged for it–because it doesn’t seem that one butter could be that much better than another.  But, I did want to see for myself.

Kerrygolds’s informational packet says: ” In Ireland, cows roam free and graze in lush pastures of green grass.  From this benign environment and extraordinary diet comes milk so rick, it can turn butter and cheese into gold.”

Extraordinary Diet?  Cows have evolved to eat grass–doesn’t seem very extraordinary to me.  I realize it is all marketing but,  they do have a point.  In the United States most of the cows are fed grains, hormones and antibiotics.  That can’t be good.  Maybe this Kerrygold butter was going to be better than the regular butter I get in bulk at BJ’s.

I bought some.  Unsalted, of course for baking. And set out to make a rustic mixed berry tart.

For the dough: You need:  1 cup AP flour, 6 T Kerrygold unsalted butter (look how yellow!), cold cut into chunks, 1/4 tsp. salt, 1 egg yolk for the wash, and 3-5 tsp of ice cold water.

This was my first attempt at mixing up a crust in the food processesor and I must say, it worked quite well.

Put flour, butter, salt and 1-2 tsp of cold water.  Pulse.  Keep adding water, 1 teaspoon at a time, until it comes together.

Lay one sheet of plastic wrap down and press the ball of dough onto it.  Pressing lightly until you have a flat disk about 6 inches wide.

Flour the top and lay another sheet of plastic wrap on it.  Roll it out until you have a circle that is about 11-12 inches in diameter.

For the filling: I used a combination of raspberries and blackberries because I love them both so much and raspberries were so expensive!    You will need about 2 cups of berries, 2 Tablespoons corn-starch and 3 T sugar.

Mix the cornstarch and sugar together.  Now we assemble.  (As I am writing this, I realize it may sound a lot more complicated than it actually is.  It is so easy.  And, so few ingredients. You must make it.)

To assemble: Remove one side of plastic wrap and place the tart on a baking sheet with parchment paper or a slip-mat.  Place berries in the center of the dough.  Make sure to keep about an 1 1/2- 2 inch border.

Sprinkle 3 T of the sugar and cornstarch mixture on the fruit.

Fold the edges inward, leaving an opening about 4-6 inches wide–you may need to crimp the edges a bit.  And, if it doesn’t look pretty–don’t worry!  It will still taste good–promise.

Brush the crust with the egg yolk wash and then sprinkle the top with the remaining sugar/cornstarch mixture.

Bake at 425 degrees for 25-30 minutes.  Let cool on pan for about 15 minutes.  You may have to use a spatula to pull the tart of the pan before the leaky juices hold it there forever.

Serve in slices with ice cream, whipped cream, or just the way it is.

I don’t know about you–but I think I could eat this for breakfast and not feel any guilt.  There is fruit, bread, and just a little bit of sugar.

What about the butter, you ask?  Was it really better than other butters?  Well, I don’t know for sure but I did like the way it looked outside of the package–bright yellow and the texture seemed smoother.  Maybe after this silly cleanse is over, I will have to do a side-by-side comparison.  With chocolate chip cookies, or shortbread.  Mmmmm……Only 25 more days!

I also used the Kerrygold butter to make the Lardy Cake—which was also really tasty, but not that pretty.  You can find that here.

Disclaimer:  I did receive a coupon for a Kerrygold product but no one told me what to write or how to review it.  Just wanted to let you know.