Very Berry Tart | Blueberry Blackberry Raspberry Shortbread Crust Tart

Summer is the official season of berries.  As you may remember, I made individual blackberry crumbles last week.  I wanted to come up with a  recipe for a crowd that would be light enough to serve after a big meal.  I love this shortbread crust and the natural flavors of the berries that show through.  If you'd like to serve the berries fresh (instead of cooked with the crust), just bake the crust first and pile on the berries when the crust has cooled.  It is great with ice cream or whipped cream.

Very Berry Tart
Blueberry, Blackberry & Raspberry


Crust
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
8 tablespoons cold unsalted butter
1 egg yolk

Filling
1 cup of blueberries
1 cup of blackberries
1 cup of raspberries
1/4 cup of sugar

Topping (not pictured)
Whipped Cream or Ice Cream
Sugar

For the crust, combine flour and brown sugar in the mixing bowl.  Cut cold butter into small pieces.  Add it to the flour mixture.  With the whisk attachment mix the butter into the flour and sugar.  The whisk will help to "cut" the butter into the dry ingredients.  When it is crumbly, add egg yolk.  Mix together.  Press the mixture into a tart shell.  The mixture will be crumbly and loose.

Option 1 : Bake for 15-20 minutes at 400 degrees until brown.  Cool and pile with fresh berries (no sugar needed).  Serve with Ice Cream or Whipped Cream.

Option 2 : Pile berries into the uncooked crust.  Sprinkle sugar over the berries.  Cook for 400 degrees for 20-25 minutes until the edges and the berries begin to bubble slightly. Serve warm with Ice Cream or Whipped Cream.

The crumbly mixture.  The whisk will help to cut the butter into the flour and sugar.

With your fingers, press the crumbs into the tart pan.  You can also use a pie plate.

Add the berries on top of the crust.  I used blueberries, blackberries and raspberries, but you could use strawberries, peaches, plums... whatever you have. 

 Out of the oven - doesn't it look good?!  I love that there is not anything on the berries (but a little sugar) to hide their flavors.  The crust is like a crumbly, sandy shortbread cookie.