![]() Set the berries aside and preheat the oven to 400 F. Use a large spoon (or your fingertips) to mix well. Put the mixed berries in a medium sized bowl (any combination of berries you like!) then added 1/3 cup packed brown sugar, 2 tablespoons cornstarch, 2 tablespoons melted butter, zest and juice from half of a lemon, and a teaspoon of vanilla extract. Mine were fresh, but it's ok to use frozen- just make sure you thaw and drain them first. I used a combination of blueberries, blackberries, and raspberries. To make this tart, I put 16 ounces of berries in a bowl. Of course, you can use a single portion of homemade pie dough. That's it! I cheated and used an already-made round of pie crust (the ones you buy rolled up, two in a box). I whipped this up in about 10 minutes, then baked it for 30. ![]() This "Rustic Berry Tart" (or "Berry Galette" if you wanna be fancy) is one of the easiest, tastiest summertime treats I know. Berries are both ripe and affordable right now. Click here to subscribe (subscription on the right side bar).I may not find any wild blackberries growing behind my rented studio apartment of a Harlem brownstone, but we city dwellers and suburban folk alike can partake in summer's berry bounty. You can also subscribe to my blog to get my weekly, Diy projects, crafts, recipes, and home decor and design tips right to your inbox. Be sure to pin the image below to share this recipe with friends or save it for later. Serve with fresh whipped cream or vanilla ice cream at room temperature. It gives it a nice golden color.īake tart at 375 for about 40-45 minutes or until the crust is golden and the fruit is bubbly. Brush the outside of the crust with the egg wash.Pour the remains fruit juice in the bowl over the fruit.The egg will help seal it to prevent the juices from leaking. Make sure to pinch overlapping areas of crust. Brush the inside crust border with egg and fold the corners of the crust over the fruit.Spoon the fruit into the center of the crust leaving about a 2 inch boarder.Place the dough circle and paper onto a baking sheet.While the fruit mixture sits, roll out crust into a 12-14 inch circle on parchment paper.Let the mixture sit for about 20 minutes while the juices from the fruit release. Add the berries and sliced plums and toss until coated. Combine sugar, tapioca starch, and vanilla in a medium sized bowl.My kind of dessert!ġ batch Buttery Pie Crust (click here or my recipe) Let crust refrigerate for at least 20 minutes before rolling.Ģ tsp tapioca starch (you could use cornstarch but tapioca starch sets up so much better. Basically this rustic tart is less fussy and much faster to bake in the kitchen then a pie. It’s like an open faced pie baked on a baking sheet. Tarts or galettes are just pie crust rolled out on a work surface, filled (usually with fruit), and then the edges are folded up around the filling. They share the same crust, light and buttery, but pies are obviously baked in a pie tin. ![]() ![]() This no fuss plum, blackberry rustic tart will be your new favorite fall dessert!īy the way, there isn’t much difference from a pie to a tart. Let’s try a new flavor profile with this Plum, blackberry rustic tart. I was craving something sweet the other night, and these dark purple plums were beckoning me from all over my kitchen. I’ve been using plums as part of my fall seasonal decor this year, so I have plenty to spare. However, I love the tart taste of a plum, and when paired with blackberries, the taste is out of this world. Plums often get overlooked by the ripe peaches that share the same season. If there is one dessert I had to choose for the rest of my life it would be pie! Not just any pie, a sweet and tart pie…like strawberry rhubarb or plum pie perhaps. ![]()
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