So, this sitting around not being able to do much because of my knee is definitely not my style. However, it has given me plenty of time to read all the posts Pintrest has to offer and catch up on my bride shows. It has also given me a chance to watch some cooking shows I haven’t watched in a while. If you know anything about me, my favorite channels consist of TLC, BRAVO, Travel Channel and Food Network. If there is nothing on these channels then there must not be anything on. So, while nursing my injured knee the other day I caught an episode of Barefoot Contessa with Ina Garten. I am in love with her simple elegance. Anyways, she made an apple tart that looked to die for. Since it is the start of summer I thought I would give my own spin on what she created. This is how I came up with my Mixed Berry Fruit Tart.
I usually get yelled at in my house for my baking addiction because everyone is trying to be healthy but cannot seem to resist my creations. My challenge to myself this summer is to create/make more recipes that actually are lower in calories and sugar. This way everyone is happy. (I’ll save the unhealthy recipes for special occasions and to give away to people). This recipe is literal fruit and a crust (which I adapted from http://heavenlyhomemakers.com/whole-wheat-pie-crust) and was better than I thought it would be! The only thing missing was some vanilla ice cream or some whipped cream. I decided to omit those so that my staying healthy plan stuck! Here is goes friends…
Cook Time: about 45 minutes
Prep Time: About and hour and 45 minutes minutes (Inactive Time: 70 minutes)
- 1 1/4 cup whole wheat flour
- 6 tablespoons chilled butter (cut into 1/2 inch slices)
- 1/4 tsp salt
- About 1/4 cup chilled water
- 1 pound strawberries
- 1 pint blueberries
- 1 egg whisked, set aside for egg wash
- Get out your food processor. I personally am not a fan of food processors but I promise it definitely helped in creating this recipe
- Add in the chilled butter, flour and salt. Pulse until the butter starts to get incorporated into the dough. (About 2 minutes)
- Once the dough starts to mix together slowly add the cold water while pulsing. Depending on the weather, altitude and such you may need more or less water. I did not use the complete 1/4 cup. The dough should form into a ball and this is when you know to stop.
- Take out of the food processor, form into a ball and wrap in plastic wrap.
5. Chill for 1 hour.
6. Once the dough is chilled, roll out onto a well floured surface until it is about 1/4 inch thick.
7. Using a ruler and a sharp paring knife, cut the dough into a 9″ x 12″ rectangle.
8. Carefully place onto a baking sheet lined with silicone mats (or parchment paper).
9. With the remaining dough, form back into a ball so that it can be rolled out again. This time we will make braids for the border detail. The braids for the 2 longer sides started as two 12″ x 1.5 cm rectangles and the braids for the two shorter sides started as 9″ x 1.5 cm rectangles. (Yes, I mixed inches and centimeters because sometimes I think centimeters are easier to work with).
10. From there, for each braid I cut the rectangles into 3 sections lengthwise and pressed them together at the top.
11. From there, braid as if you were braiding hair. I had to take a step back and start braiding my hair to be able to replicate on the dough.
12. Once at the end of the braid, press the ends together. Brush the egg wash with a silicone brush on the edge of the dough rectangle that you will be placing the braid. Press the braid onto the dough. Repeat this entire braiding process for all 4 braids.
Once all of the braids are placed onto the dough, it should look a little something like this!
13. Put the dough on the baking sheet in the freezer for about 10 minutes.
14. While the dough is in the freezer, preheat the oven to 350 degrees and slice up the fruit that you will be using. I cut my strawberries into 1/4 inch slices.
15. After the 10 minutes is up remove the dough from the freezer and place about 1/2 to 2/3 of the fresh fruit onto the dough.
Bake the tart at 350 for 10 minutes. Reduce the heat to 325 and bake for another 25 minutes. Remove and brush with the apricot glaze. Place bake into the oven for another 10 minutes. Take out of the oven and place the remaining fruit on top of the tart. Brush with more apricot glaze. Serve warm or at room temperature!
- 1/4 cup Apricot Jam
- 2 tbsp water
1. Heat both ingredients on low until the jam becomes melty and smooths out. Strain though a fine sieve.