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Thursday, March 29, 2012

Triple Berry Tart

I really love watching the Food Network, but not usually for the step by step cooking shows. I love Iron Chef, Chopped, Cupcake Wars, and Diners, Drive Ins and Dives. I still get inspired for recipes by these shows sometimes, but it's rare for me to run off after watching the show and go recreate something.

A few weeks ago, I was watching Barefoot Contessa with my mother-in-law and Ina was making a dinner to send up to her friend's daughter in NYC. The dinner she made didn't sound particularly appetizing, but she made a prune tart for dinner, and it looked so easy and delicious!

I knew I had to try this one out, so a few days later, I worked at recreating my own easy and delectable tart. It turned out beautifully-I have never made a tart before, so I couldn't believe how easy it was to make something that looked so elaborate and tasted so scrumptious with just a couple ingredients.


Triple Berry Tart 
adapted from Barefoot Contessa


2 cups all purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold butter, diced
1 egg yolk
1 cup each of blueberries, blackberries, and raspberries
1 teaspoon sugar (optional)

1. Preheat the oven to 400 degrees F.
2. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with a mixer until crumbly. I felt like mine was too dry, but it turned out perfect, so don't stress if it seems too "crumbly."
3. Press 1 1/2 cups of the mixture into an even layer into the bottom of a 9 1/2 inch springform or tart pan.  Using a measuring cup works well to press the mixture into the sides/bottom.
4. In a separate bowl, combine the berries and lightly toss until evenly dispersed. Pour the berries on top of the crust, spreading evenly across the entire surface.
5. Sprinkle to remaining crumb mixture evenly over the berries. Bake for 40 to 50 minutes, or until lightly browned. Remove from the oven and cool for 10 minutes. Remove from the pan and serve warm or at room temperature.



I loved how I could smell the sugars in the juice from the berries releasing as the tart cooked!


I had extra crumb mixture, so I put it in a mini loaf pan with blueberries and mangoes and that turned out delightfully as well!

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