Pastry Crust: In a food processor, place the flour, salt, and
sugar and process until combined. Add the butter and process until the
mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml)
water in a slow, steady stream, through the feed tube until the dough just holds
together when pinched. Add remaining water, if necessary. Do not
process more than 30 seconds.
Turn the dough out onto your
work surface and gather it into a ball. Cover
with plastic wrap, and refrigerate for about an one hour before using.
This will chill the butter and allow the gluten in
the flour to relax.
While the pastry is chilling, line a baking sheet with parchment paper.
Once the pastry has chilled sufficiently, remove the pastry from
the refrigerator and divide into four equal portions. On a lightly floured surface, roll each
portion of pastry into a 7 inch (18 cm) circle. Place the four pastry
circles onto the prepared baking sheet and cover with
plastic wrap. Place in the
refrigerator to firm up the pastry while you make the filling.
Filling: In a large bowl, combine the
berries, sugar, lemon zest (if using), and flour. Remove the pastry from the
refrigerator and divide the filling between the four pastry circles, leaving
about a 1 inch (2.5 cm) border around the outside edges of the pastry. Gently
fold the edges of the pastry up and over the filling, leaving the center of the
tart open. Press the edges gently so the pastry sticks together. Once all the
tarts are assembled, cover and return to the refrigerator for about 15 - 30
minutes to chill.
Meanwhile, preheat the oven to 400 degrees F (200
degrees C) and place rack in center of oven. Remove the unbaked
assembled tarts from the refrigerator and bake for
approximately 25 - 30 minutes or until the crust is golden brown and the juices
are bubbling and start to run out from the center of the tart. Remove
from oven and place on a wire rack to cool before serving. Serve with
softly whipped cream or vanilla ice cream. Cover and refrigerate any
Makes 4 individual tarts.
(Can double the recipe to make 8 tarts.)
Brisee (Short crust
1 1/4 cups (175 grams) all-purpose
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated
1/2 cup (1 stick) (113 grams)
unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice
1 pound (454 grams) berries
(combination of cut up strawberries, cherries (halved and pitted), blueberries, raspberries,
1/4 cup (50 grams) granulated white
sugar, or to taste
Zest of 1
lemon (outer yellow skin of the lemon)
1 - 2 tablespoons (10-20 grams) all purpose