Cranberry and Blueberry Tart



Ingredients
Pie Crust

  • 2½ cup flour
  • 1 cup cold butter, cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 6 to 8 tbsp ice cold water

Filling

  • 5 cups of mixed cranberries and blueberries
  • ¾ cup light brown sugar
  • ¼ cup cornstarch
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • 1 egg white for egg wash

Preparation Instructions

  1. Place the butter in freezer for 20 minutes.
  2. In a food processor add the flour, salt and sugar and give it a swirl for a couple times.
  3. Add the butter and again give it a couple of short swirls until the mixture resembles peas. Add the ice water, one tablespoon at a time and continue mixing. The dough should start to hold together.
  4. Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
  5. Preheat oven to 425° F / 220° C. Coat a tart dish plate with nonstick baking spray.
  6. Place the fruits in a large bowl. In a small bowl combine brown sugar, cornstarch, orange zest and extract; mix well. Add to your fruits; toss to coat.
  7. Take out the pastry discs from the fridge and roll out a disc so that it’s 12in (30cm) in diameter and place it and arrange in your tart/pie dish. Brush the pie crust with egg white so that it doesn’t get soggy.
  8. Pour the berry mixture into the pie crust.
  9. Roll out the other disc so that it’s 12in (30cm) in diameter as well and cut it into lattice strips. Arrange the lattice strips nicely over the berries and brush with remaining egg white.
  10. Bake for 45 minutes or until golden brown. Let it cool before serving.


No comments:

Post a Comment