Happy Fourth of July!!! Tonight after work in the spirit of Independence Day I searched for a simple berry tarte to bring to my grandparent's 4th of July party that everyone would like and that I would be able to eat also (since I'm doing this 10 day challenge!). I found this recipe for a Simple Berry Tart in one of my go-to cookbooks "How to Cook Everything" by Mark Bittman. I was a little nervous when I saw the consistency of the berries with the agave and then when I pulled it out of the oven because of the brown color. But this is probably because I am used to working with white flour which usually is a lighter brown. Much to my delight it did not burn afterall and I got great compliments on the tarte, they scarfed it all down! To quote my grandma "It is a very fresh tarte, not overly sweet, I don't have a sugar headache after eating it". I concur. Furthermore, I know grandmothers are often supportive, but if my brother and uncle enjoyed it too then it must really be good! Give it a try, it is super easy, delicious, and nutrishus! Alternatively, I think lemon curd would be delicious on the bottom of the berries....just didn't have the time or lemons today to make that in time! Maybe a future endeavor....!
Red White and Blue Simple Berry Tarte (Adapted from Mark Bittman's "How to Cook Everything" pg. 698.)
1 Rich Tart Crust, well chilled (page 695)
1 1/2 cups 100% whole wheat flour
1/2 tsp sea salt
10 tbs unsalted chilled butter in 10 pieces
2 egg yolks (more if desire richer crust)
2- 3 tbs ice water
2 tbs agave nectar (OPTIONAL)
Preheat oven to 425 degrees F. Put flour and salt in food processor, pulse for 3 seconds. Add 10 tbs unsalted chilled butter in 10 pieces to flour and salt mixture. Blend until combined and the consistency is a little like cornmeal, about 10 seconds. Add egg yolks and agave nectar and process for another few seconds until combined. By now it should look like dough and should be forming into a ball in your processor. Stop and remove dough and put in bowl. Sprinkle ice water on top of dough (I only used 2 tbs because it was already moist from the egg yolks and agave.) Form into a ball and cover with plastic wrap. Place in freezer for 10 minutes (or refrigerate for 30 minutes). Roll out the dough between two sheets of plastic wrap on countertop (or using flour on cutting board) starting from the middle and working out to form a round shape. Carefully lift off of counter and place on tarte pan and press firmly on bottom of pan and on sides, making sure it's not too thin and there are no holes.
Then for the filling:
1/2 cup agave nectar (I used Trader Joe's Blue Raw Agave Nectar)*
1/4 cup cornstarch
3 cups strawberries (stemmed and hulled), blueberries
"Preheat the oven to 425 degrees F. Prick the crust all over with a fork. Line it with tin foil and weight the bottom with a pile of dried beans, rice (these can be reused for this same purpose), or other weights that will sit flat on the surface. Bake 15 minutes, or until the shell is no longer raw but is still quite pale. Remove from the oven, reduce the heat to 350 degrees F, and carefully remove the weight and foil."
*Then, after washing berries and drying with paper towel, cut the strawberries in half (or in quarters if large), and add agave nectar to blueberries and strawberries in mixing bowl so all the berries are covered in nectar. Add cornstarch gradually to berries and nectar mixture until well combined and no longer powdery. Don't be intimidated by the brownish color you may get from the dark agave, that will go away (disregard this if you use light agave; you shouldn't have a problem). Add 2/3 of the mixture to top of tarte crust and mush some of the berries to allow for better absorption of the berries with the agave. Add remaining berries to tarte, place in oven (at 350 degrees F) and bake for about 30 minutes or until the fruit is bubbly.
Let cool, serve on its own, or with freshly whipped cream.