One of the most rewarding things about cooking for others is the joy you bring. It’s amazing how much people appreciate being fed a good meal. Want their undying love? Serve them dessert. When I first started to bake, I was impressed by how the same gratitude was ten-fold when I offered sweets. I know baking can seem overwhelming–it’s more of an exact science than cooking and some of the techniques can be tricky. But when you have a foolproof recipe like this one, the reward vs. effort quotient is off the charts. I found this recipe on one of my favorite food blogs, food 52. Of course, I had to make it my own, so instead of the blueberry and peach filling, I used a trio of mixed berries. But you could try whichever fruit combination you like. I was immediately drawn to the no-fuss pastry technique of this tart. No advanced pastry skills required. Oh, but what a pay-off!
Mixed Berry Tart
For all you dessert newbies out there, this tart is the perfect way to begin baking. The pastry does not need to be rolled out: simply stir the ingredients together, spread the dough into the pan with your fingers, and bake. Top with the tossed berries, sprinkle the crumb topping over top and bake again–voila! It doesn’t get easier than this. Serve the tart warm, topped with good quality vanilla ice cream or gelato.
Preheat the oven to 350 degrees. In a bowl, mix together the crust ingredients and, using your fingers, spread the mixture and press into a 9 inch tart pan, with a removable bottom. A great tip I learned from Barefoot Contessa, Ina Garten, is to use the edge of a measuring cup to square off the inside edges of the crust. Bake for 8 to 10 minutes, until dough is firm.
In a large bowl, toss the blueberries, raspberries and blackberries with lemon juice and sugar and set aside.
In a small bowl, stir the topping ingredients together: flour, oats, sugar, cinnamon and salt. Using your fingers, work the softened butter into the topping. The mixture should clump together when you press it.
Spread the reserved berries evenly in the baked crust. Sprinkle the crumb topping on top and bake for 25 to 30 minutes, until crust and topping are brown and berries are oozing from the tart.
Allow to cool slightly and serve warm. Your loved ones will thank you…and thank you…and thank you.
Serves 8 to 10:
Adapted from food 52/SmallKitchCara
Crust:
1 stick (1/2 cup) unsalted butter, melted
1/4 cup sugar
pinch kosher salt
3/4 teaspoon vanilla extract
1 cup flour
Filling:
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 lemon, juiced
1 to 2 tablespoons sugar
Topping:
1/4 cup flour
1/4 cup rolled oats
1/4 cup sugar
pinch of cinnamon
pinch of kosher salt
2 tablespoons unsalted butter, softened
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