There’s only one thing better than eating berries straight from the bush, and that’s putting them into a buttery pâte sucrée crust. Here are just a few of the blissful berries that can go into your summer berry tart.
Aronia berries: Aronia is in the apple family, and the clusters of dark fruits have an intense tannic flavor that dissipates when they are cooked. Native to North America, aronia is popular in Poland and Russia, where it is used to make juices, jam, syrups and flavored spirits. It is high in vitamin C and has many times the amount of antioxidants found in blueberries and pomegranate.
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Blackberries: New varieties of blackberries are larger and sweeter than older varieties, but all are high in vitamins and antioxidants.
Raspberries: In addition to red raspberries, there are golden ones that are also high in vitamins C and K.
Blueberries: Great in pancakes and muffins, blueberries contain high levels of antioxidants.
Red, white or black currants: Very high in vitamin C, currants are used in jams, pies, ice creams and tarts. Black currants have more intense flavors than the red or white currants, and are packed with iron, potassium, phosphorous, iron and vitamin B5.
Gooseberries: These small berries can be red, green and purple and are good in tarts, pies, puddings and fruit salads. Gooseberries are high in vitamins C and A, potassium and manganese.
Strawberries: Go for whichever strawberries have the strongest aroma and you won’t be disappointed. They contain high vitamin C, manganese and folic acid levels.
Mulberries: These soft fruits have zero shelf life, but you can often find them growing wild at the edges of woods or parking lots. If you do, eat them right away or put them in a pie or tart.
All these berries are nutritional powerhouses, offering many phytonutrients, such as anthocyanins, ellagic acid, quercetin and catechins, that provide deep colors, rich flavors and disease-fighting attributes.
You can double, triple or quadruple the tart crust recipe below, portion it into one-tart amounts, then freeze it for up to two months. As each new berry comes into season, thaw and roll out the dough for that week’s tart. By the end of the season, you will be a pro at making berry tarts, and you will most likely have a lot of new friends!
The following recipe is adapted from Alice Waters’ Santa Rosa Plum Tart in “Chez Panisse Fruit.”
- Summer berries of your choice, about one quart (I use a mix of blueberries, raspberries, aronia berries and red currants)
- 1 pre-baked 10-inch pâte sucrée tart shell (recipe below)
- ¼ pound (1 stick) unsalted butter
- Juice of 1 lemon
- 2 eggs
- ¾ cup sugar
- 1½ teaspoons of plum brandy, grappa or kirsch
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons flour
- 2 tablespoons heavy cream
- Preheat the oven to 375 F.
- Put the berries in a single layer in the tart shell, or arrange them in concentric circles.
- Melt the butter in a small saucepan over low heat. Let it bubble gently and cook until the milk solids turn light brown. Remove the butter from the heat and add the lemon juice. Set aside.
- Beat the eggs and sugar together with an electric mixer until the mixture is thick and forms a ribbon when dropped from the beaters, about five minutes. Add the butter, brandy, vanilla, salt, flour and cream. Stir just until mixed. Gently pour the mixture over the berries, filling the shell, and just barely covering the berries.
- Bake in the top third of the oven until the top is golden brown, about 35 minutes. Let cool on a rack for 15 minutes. Serve warm or at room temperature
The following recipe is adapted from Alice Waters’ “The Art of Simple Food.” If you’ve never made a tart before, read her section on tarts, where she walks you through the process step by step.
Pâte Sucrée Tart Crust
Prep Time: 20 minutes, plus 4 hours chill time
Cooking Time: 15 minutes
Total Time: 35 minutes (4 hours 35 minutes including chill time)
Yield: 1 (10-inch) tart crust
8 tablespoons (1 stick) butter, at room temperature
⅓ cup sugar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 egg yolk, at room temperature
1¼ cups flour
1. Beat the butter and sugar together until creamy. Mix in the salt, vanilla and egg yolk. Add the flour, stir and fold in gently until there are no dry patches. The dough will be soft and sticky. Gather it up into a ball and wrap in plastic. Flatten into a disk, and chill for at least 4 hours.
2. Preheat the oven to 425 F.
3. Take the dough out of the refrigerator. If it is very hard, let it sit 10 to 20 minutes to soften. Roll it out between two sheets of wax paper or parchment paper until it is about ⅛-inch thick and about 12 inches in diameter.
4. Put the dough into the tart pan and press gently into the sides. Trim any excess dough, and lightly prick all over with a fork. Bake for 5 minutes at 425 F, and then reduce temperature to 350 F and continue baking for 10 to 15 minutes or until light gold.
Main photo: The red, white and blue hues of Summer Berry Tart before baking. Credit: Terra Brockman