I recently bought a tart pan and have been trying to find the right recipe to break it in. What better way to do that than with this beautiful berry tart?

This recipes isn’t super difficult, but it’s got quite a few steps so keep that in mind if you try it. I’ve never made a pâte sucrée crust before so I got a little nervous when it seemed really dry but I kept pressing it together and realized it was probably just right so I went with it. Thankfully it seemed to come together nicely but I did choose to press the crust into the tart pan because I was worried I wouldn’t be able to get the crust up if I rolled it out. As a note, I didn’t have pastry flour so I just used the gluten free flour as the recommended alternative.

With the crust done it was now time to focus on the filling. Because the crust was gluten free I decided to swap out the tablespoon of all-purpose flour with gluten free all-purpose flour so it was fully gluten free. Anytime you have to pour hot liquids into an egg mixture I get a little nervous since you an scrambled the eggs if it isn’t done right, but the key is to just go slow. Then you just pour the filling into the crust and be sure to put plastic wrap over the top to keep a skin from forming. Just keep that plastic wrap there until right before serving, then cut up your fruit, glaze, and serve!

As an aside, I’ve always wondered how the fruit in pastry shops looked so pretty and shiny. I used strawberry jelly and brushed it over the top and think it really helped keep the berries fresh as they still looked good two days later. Overall, this tasted really good and it’s definitely something I’d make again. It’s not super sweet and I loved having all of the berries there (I used blueberries, blackberries, and strawberries). I wish I’d had some mint for garnish but I’ll try that next time.

Recipe Used: King Arthur Baking Companion p. 400 or on their website