Berry tart
4 servings
50 minutes
Berry tart is an exquisite dessert of French cuisine, combining the tenderness of shortcrust pastry with the freshness of juicy berries. Its history traces back to classic French tarts, where a thin base contrasts with a rich filling. The delicate crunch of the crust perfectly complements the velvety sour cream infused with vanilla aroma. This dessert is versatile: it can be made with any seasonal berries, turning each tart into a unique gastronomic delight. The best way to enjoy it is slightly chilled, accompanied by a cup of fragrant tea or coffee. Berry tart is not just a pie; it's a small work of art that can adorn any tea party and leave an unforgettable mark in the hearts of sweet lovers.
1
Preheat the oven to 200 degrees.
2
Mix softened butter with flour until crumbly. Rub between your hands for about 5 minutes.
- Butter: 100 g
- Wheat flour: 200 g
3
Add 2 yolks.
- Egg yolk: 2 pieces
4
Knead the dough by hand. Gradually, you will be able to form it into an even ball. The shortcrust dough should be uniform, so try to knead it well to avoid separate lumps of flour/butter. If the dough crumbles and doesn't want to form a ball, add a spoon of cold water - the process will speed up.
- Wheat flour: 200 g
- Butter: 100 g
5
Now the dough base needs to be spread in the form where you will bake the pie. This can be done in two ways: roll out the dough and then place it in the form, or pinch off small pieces of dough to 'seal' the form.
6
While preparing the filling, place the dough base in the refrigerator for at least 20 minutes, or in the freezer for 10 minutes.
7
I repeat — take any berry — raspberry, strawberry, blueberry. Even frozen — just like that — without thawing. Fruits — again, whether fresh or frozen — will also work.
- Fresh berries: 300 g
8
For the filling, mix sour cream, eggs, sugar, and vanilla seeds in a separate bowl (cut the vanilla pod in half with a sharp knife and scrape out the seeds).
- Farmer's sour cream: 300 g
- Chicken egg: 3 pieces
- Sugar: 4 tablespoons
- Vanilla pod: 1 piece
9
Once the sandy base has set in the fridge/freezer, take it out. Arrange the berries and pour the sour cream mixture over them.
- Fresh berries: 300 g
- Farmer's sour cream: 300 g
10
Place in a preheated oven (up to 200 degrees) and bake for 25-30 minutes. Be sure to watch that the crust doesn't burn (if you notice it burning, lower the oven temperature or move the tart pan to a lower rack).
11
Cool the finished pie well.
12
When serving, as I mentioned above, you can sprinkle with almond flakes, coconut (if you like), crushed nuts, or nuts in caramel.