Ingredients
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2 cups All-Purpose Flour
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1/4 cup plus extra for rolling Yellow Cornmeal
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6 Tbsp + 1/2 cup + 1 cup divided Granulated Sugar
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1 tsp Baking Powder
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1 tsp + a pinch divided Salt
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1/2 cup, chilled + 3/4 cup room temperature Unsalted Butter
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2 OrangesOr 6 Tbsp orange juice
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4 cups Mixed Berriesstrawberries, raspberries, blueberries, blackberries
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1/4 cup Cornstarch
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2 1/3 cups Almonds
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2 + 1 egg yolk, divided Large eggs
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2 Tbsp Whole Milk
Directions
Steps
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1
Done
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Recommended Equipment9-inch pie plate and a food processor. |
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2
Done
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Make the Tart DoughPreheat the oven to 400°F / 204°C. Combine flour, cornmeal, 6 Tbsp sugar, baking powder and salt in a food processor (or bowl or mixer) and blend. Cube the 1/2 cup cold butter, add and pulse or mix until the mixture looks like course sand. Juice the oranges (or use 6 Tbsp of orange juice). Slowly add the orange juice to the mixture while mixing until blended. Make a ball, wrap in plastic wrap and chill for 15 minutes. Remove the dough from the plastic wrap and place on your working surface lightly dusted in cornmeal. Either using your hand or a rolling pin, roll into an 11-inch circle. It should be larger than your pie plate. |
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3
Done
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Prepare the Berry FillingIn a large sauce pan, whisk 1/2 cup sugar, 1/4 cup cornstarch and salt with 1/4 cup water. Add the berries (e.g. strawberries, blueberries, blackberries, raspberries) and bring to a boil for 2 minutes. Let the berry mixture cool. |
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4
Done
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Make the Frangipane Almond CreamIn a food processor, grind the almonds. In a mixer, beat the room temperature butter until creamy. Add the 1 cup of sugar and mix. Add the almonds and continue mixing until combined. Add 1 egg and a pinch of salt and mix. Add the second egg and milk and mix until the cream is light and fluffy. |
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5
Done
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Assemble and Bake the TartPlace the Tart dough in your pie plate. (The edges should be hanging over). Layer the tart with the Frangipane cream then the berries. Gently fold the edges of the dough over the berries towards the middle to create a rustic look. Beat the remaining egg yolk with 1 tsp of water to create egg wash and brush the edges of the dough with the egg wash. Bake for 25 minutes or until crust is golden brown. This tart is delicious both warm and cold. |
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6
Done
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VariationsAdd chopped fresh mint for more brightness. For an extra sweet crunch, you can sprinkle the dough with turbinado sugar (after the egg wash) before baking. For finger foods, you can use ramekins and make miniature tarts. |
