In the summertime, there’s nothing I love more than fresh picked berries. Okay, that’s a bit of an exaggeration. There are other things I love. Like drinking sangria outside, and drinking margaritas on the patio, and outdoor wine bars. And there happen to be a million farms that offer berry picking during the summer. We actually used to do this when I was little, and come back and make pies or fruit roll ups, or some other trick my mother had to make sure we weren’t eating processed foods.

So in the spirit of the summer, here is yet another berry tart recipe:

Berry Tart with Ginger-Orange Streusel Topping (from Bon Appetit)

For topping, you will need:

  • 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 2 tablespoons finely chopped crystallized ginger
  • 1 teaspoon finely grated orange peel
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
  • 1 tablespoon whole milk
  • 1 cup sliced almonds

Mix all ingredients together until a coarse mixture is formed.

For the filling, you will need:

  • 3 cups fresh blueberries (17 ounces)
  • 2 cups fresh raspberries (9 to 10 ounces)
  • 1 cup fresh blackberries (5 to 6 ounces)
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  1. Gently toss blueberries, raspberries, blackberries, 1/2 cup sugar, and lemon juice in large bowl.
  2. Let stand 10 minutes.
  3. Mix cornstarch and remaining 2 tablespoons sugar in small bowl.
  4. Add to berry mixture and toss gently to coat.
  5. Transfer berry mixture to crust, mounding slightly in center.
  6. Sprinkle streusel topping evenly over berry pie filling.
  7. Bake 40 minutes in a 375 degree oven.
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