We just got back from a family vacation to California and one of my favorite things was experiencing how fresh the local produce was! So on my first Sunday back I was inspired to hit up my local farmer’s market and then do some baking. At this time of year, fruits and veggies can be found in abundance. And, now you can even get less common produce like white raspberries and currants (my favorite summer fruit!) to make this gorgeous summer berry tart. Read on below to see how I did it – its super simple.
The Recipe
As always I just googled a basic pastry shell and cream recipe as I’m still on the hunt for my “go to” recipe (if you know of a good one please send my way). This one from The Local Palate tasted good but I’m looking for one with slightly less sugar if that’s possible. The filling however was amazing. So rich and creamy! What I love about tarts is they look stunning but its really just because of the fruit. You don’t need any fancy baking skills but it comes out looking like you do 🙂
Summer Berry Tart Ingredients
I changed the original recipe slightly to fit with my fruit ingredients, but stayed true to the tart shell and filling instructions.
Tart Shell
- 1½ cups flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- 9 tablespoons of cold unsalted butter
- 1 large egg
Tart Filling
- 2/3 cup whole milk
- 2/3 cup heavy cream
- splash of vanilla extract
- pinch salt
- 3 large egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons room temperature unsalted butter, cubed
The Final Result
This berry tart was SO pretty and it tasted just as good. Thank the lord I photographed it fairly quickly, because shortly after this tart was born, Ted decided to drop it all over the floor. We’re still eating it as it tastes delish, it just doesn’t looks so pretty anymore haha. Anyway go grab some fruit and enjoy baking !
