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August 8, 2011
Double Berry Tart
Pies, Cakes & Tarts
Prep time:
15 minutesCooking time:
35 minutes“Fresh berries are delicious and economical when in season during the late spring and early summer. During the rest of the year, save money by purchasing frozen berries.”
Ingredients
Serves 6
- 3 cups fresh or frozen blueberries, divided
- 3 cups fresh or frozen raspberries, divided
- 3/4 cup water
- 3 tablespoons cornstarch
- 1 1/4 cups sugar
- 2 tablespoons lemon juice
- 1 package (2-crust) pie pastry
Directions
1
Preheat oven to 375°F. Combine 1/2 cup blueberries, 1/2 cup raspberries and water in a large saucepan. Bring to a boil over high heat. Cook for 2 minutes.
2
Add cornstarch and 11/4 cups sugar to saucepan; stir. Cook, stirring continually, until thickened and clear. Stir in lemon juice. Gently stir in remaining blueberries and raspberries.
3
Fit 1 pastry into a 9-inch pie plate; trim and flute edges. Spoon filling into pie shell. Cut remaining pastry into 1/2-inch-wide strips.
4
Arrange strips in a lattice pattern over filling. Bake pie until browned and bubbly, about 35 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Cornstarch will not get lumpy if you first mix it with 3 tablespoons of cold water.
Great Pairings
Lamb and Orzo Stew
Freeze the remaining tomato paste in the can, then remove the bottom lid. Run water over the can and slip the log of tomato paste out. Store in the freezer and slice off some whenever you need it.
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