I love how all blended together and the result was amazing. Here is my sweet and sour tart.
Sweet tart dough
- 1 ½ cups of all-purpose flour
- 2 tablespoons sugar
- A pinch of salt
- 1 stick of butter (4 ounces), cut into small pieces
- 1 egg
- 2-3 tablespoons cold water
- 1 package vanilla '' liaison de tart''
- 1 cup chopped strawberries
- 1 cup blackberries
DIRECTIONS:
1. Combine the flour, sugar and salt in a food processor and mix.
2. Add the butter pieces, in batches, and pulse until mixed.
3. Add the egg and the water, 1 tablespoon at a time, until clumps of dough start to form.
4. Remove the dough from the food processor and knead it gently.
5. Mold the dough into a flattened thick disc, and chill in the refrigerator for at least 30 minutes.
6. On a floured sheet of wax paper, roll out the dough into a thin sheet that is a couple inches larger than the tart pan you plan to use – it’s okay if it extends beyond the edges of sheet of wax paper.
7. Carefully flip the wax paper and the sheet of rolled pastry dough on to a lightly greased tart pan. Gently press the dough with your fingers onto the mold, start at the center and move outward. Use a rolling pin to roll over the edges and remove any excess dough from the edges. If you want you can leave a ½ - 1 inch to wrap around the edges of the pan – this will help prevent the crust from shrinking.
8. Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.
9. Preheat the oven to 400F / 200C.
9. Preheat the oven to 400F / 200C.
10. Transfer the blackberries and chopped strawberries on the unbaked tart shell.
11. Prepare the filling as written on the package and pour it slowly over the fruits. Place the tart in the preheated oven.
12. Bake the tart for about 35-40 minutes or until the crust is golden.
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