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Mandy

Rustic Berry Tart

A free form berry tart with a lemony filling, folded pie crust edges and a golden egg wash. Easy enough for a weeknight and pretty enough for company.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups fresh berries blueberries, raspberries, blackberries or a mix
  • 1/4 cup sugar
  • 1 tbsp cornstarch
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice
  • 1 pie crust rolled out into a 9 to 10 inch circle
  • 1 egg whisked with 1 tbsp water for egg wash

Method
 

  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, mix the berries, sugar and cornstarch. Add the lemon zest and lemon juice and mix well.
  3. Line a cookie sheet with parchment paper and lay the pie crust on top.
  4. Spoon the berry mixture into the middle of the dough, leaving about 2 inches of crust around the edge.
  5. Slowly pleat the crust up and over the berries, leaving the center of the tart exposed.
  6. Brush the folded crust generously with the egg wash using a pastry brush.
  7. Bake for 30 to 40 minutes, until the crust is golden brown.
  8. Let the tart cool before serving.

Notes

Serve with a scoop of French vanilla ice cream.