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August 2, 2011
Mixed Berry Tart
Traditional Cakes & Pies
Prep time:
20 minutesbaking time:
12 minutes“When Grandma was a little girl, she picked wild berries for this tart.”
Ingredients
Serves 8
- 1 refrigerated piecrust, at room temperature
- 3/4 cup seedless raspberry jam
- 1/2 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
- 2 cups fresh or frozen blueberries, thawed
- 2 cups fresh or frozen blackberries, thawed
- 1 peach, peeled, thinly sliced
Directions
1
Preheat oven to 450°F. Lightly grease a 9-inch pie plate or tart pan. Place piecrust carefully on bottom of pie plate. Turn edges of piecrust inward to form 1/2-inch-thick edge. Press edges firmly against sides of pie plate. Pierce with fork several times over entire bottom of crust to prevent crust from puffing up while baking. Bake until lightly browned, about 12 minutes. Let crust cool completely on wire rack.
2
Heat jam in small saucepan over high heat; stir until melted. Immediately remove from heat; stir in gingerroot and set aside to cool slightly.
3
Mix blueberries, blackberries and all but 2 tablespoons jam mixture; set aside.
4
Brush remaining 2 tablespoons jam mixture evenly over bottom of cooled crust. Arrange peach slices on crust and mound berry mixture on top of peach slices. Refrigerate at least 2 hours.
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Grandma's Secret Trick
Grandma's Secret Trick
Store-bought frozen berries were OK in a pinch, but Grandma preferred to preserve summer's berry bounty by freezing her own. She gently washed and patted dry fresh raspberries, blueberries and blackberries, arranged them in a single layer on baking sheets and froze them solid. Then she transferred them to plastic freezer bags. In the coming months, Grandma added the wonderful taste of summer to her muffins, pancakes, pies and tarts.
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