Berry Tart

The berry tart is a delicious dessert that combines the crumbliness of the shortcrust pastry with the freshness and sweetness of the berries. Here’s how to make it.

Ingredients

• 300 g of type 00 flour
• 150 g of cold butter, cut into cubes
• 150 g of granulated sugar
• 1 whole egg
• 1 egg yolk
• Grated zest of 1 untreated lemon
• A pinch of salt
• Berry jam as needed (about 300 g)
• Fresh berries for decorating (raspberries, blueberries, strawberries, currants, etc.)
• Icing sugar for decorating (optional)

Preparation

1. Start with the shortcrust pastry: place the flour in a mound on a work surface, add the granulated sugar, the pinch of salt, and the grated lemon zest. In the center, place the cold butter cubes, the whole egg, and the yolk. Begin to quickly knead with the tips of your fingers until a homogeneous mixture is obtained.
2. Form a ball with the dough, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
3. In the meantime, butter and flour a tart mold. Preheat the oven to 180 °C.
4. Roll out the pastry dough on a lightly floured surface to a thickness of about 5 mm. Transfer the dough into the mold and trim the excess pastry from the edges.
5. Prick the bottom of the shortcrust pastry with the tines of a fork, then spread the berry jam over it until the bottom is covered.
6. Bake in the oven for about 25-30 minutes or until the shortcrust pastry turns golden.
7. Allow to cool completely, then decorate the tart with fresh berries and, if desired, dust with icing sugar before serving.

Curiosity

If you want to make the tart even more delicious, you can add a layer of pastry cream under the jam layer, or replace part of the flour with almond flour for a richer and more aromatic dough.

This variation of the tart is a tribute to the tradition of Italian sweets, embellished with the flavors of seasonal fruits. Ideally, you can pair a glass of sweet wine, such as a Moscato or a Passito di Pantelleria, to enhance its flavors.