-PASTRY-
1 1/3 c All-purpose flour
2 tb Sugar
1/2 c Unsalted butter, cold, in
-sm.pieces
1 lg Egg yolk
3 tb Ice water
FILLING
2 tb Cornstarch, dissolved in,
-1/4 c. orange juice
1/4 c Sugar & more for sprinkling
2 c Blueberries
1 c Raspberries
1 c Blackberries
1 lg Egg yolk,, lightly beaten
GARNISH
Confectioner’s sugar
Mint leaves
Whipped cream
Pastry: In large bowl, mix flour and sugar. Cut in butter with pastry
blender, until mixture resembles coarse meal. Blend in yolk. Drizzle in ice
water, tossing lightly with a fork, until mixture forms a soft dough.
Gather into a ball. Press into a 1-in.-thick disk. Wrap in plastic; chill
1/2 hour or until cold enough to roll. Filling: In saucepan, combine
cornstarch mixture, 1/4 cup of the sugar and the blueberries. Cook over low
heat, stirring until the mixture starts to thicken, 2-3 minutes. Add 1/2
cup each of the raspberries and blackberries; cook until thickened, about 2
minutes. Let cool completely Set oven rack in lowest position. Preheat oven
to 400F. On floured surface, roll pastry to a 13-in. round; transfer to
baking sheet. Spread filling to within 1 1/2 in. of edge. Fold pastry edge
up over filling. Brush pastry with yolk; sprinkle with sugar. Bake 25-35
minutes, until pastry is golden brown. let cool on sheet on rack. Slide
tart onto serving plate. Top with remaining berries. Dust with
confectioner’s sugar, garnish with mint leaves and serve with whipped cream
if desired.
NOTES :
Yields
8 Servings