Mixed Berry Tart With Citrus-Scented Crust (Arkansas Democrat-Gazette/Kelly Brant)
My strawberry celebration hasn't slowed down. This week I threw blueberries into the mix with a double berry tart.
The foundation of the tart is a citrus zest infused dough that's easy to make and easy to roll. The recipe, adapted from "King Arthur Baking Company's The All-Purpose Baker's Companion" (The Countryman Press, $40), makes enough for three (10-inch) tarts. I froze the extra dough for future tarts.
The crust is filled with a sweet pastry cream and then topped with fresh strawberries and blueberries. Blackberries or raspberries would be wonderful in place of or in addition to the strawberries and blueberries. Many fresh fruit tart recipes call for brushing the fruit with a glaze of warmed jelly. You could do that here, but I prefer the berries naked.
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