Easy Rustic Berry Tart
I like berries and I like tarts but I don’t like making tart crust so this is a little short cut way I made to still have a nice rustic tart.
Author: Joshua Trent
Recipe type: Dessert, Pastry
- 1 refrigerated pie crust
- ½ cup sugar
- 2 tbsp all-purpose flour
- 2 tbsp lemon juice
- 2 heaping cups frozen berries (blueberries, blackberries, raspberries, or combination)
- 1 egg white
- Preheat oven to 400°F.
- Roll out the crust on a baking sheet lined with parchment paper (messy but pretty version) or in a 9″ pie pan (cleaner version).
- In a medium bowl mix together the sugar and flour. Add the berries and mix again, careful not to crush the berries. Add the lemon juice and mix again.
- Pile the berry mixture in the middle of your crust.
- Fold over a small section of crust, now fold over another section on top of that to form a “crimp”.
- Brush with the egg white mixed with 2 tsp water.
- Bake at 400°F for 15 minutes, then reduce heat to 350°F and continue baking for another 30-40 minutes or until crust is golden.
Just be warned, the juices will run so don’t be surprised. If you’re using the sheet pan the juices will probably run away from the tart so it will still be pretty (see the picture) but if you put it in the pie pan, there will be less mess but it will be juicy and soft around the bottom.