Baked Blueberry-Raspberry Tart

Name: Baked Blueberry-Raspberry Tart
Yield: Serves 8 to 10 (Makes one 9-inch tart)
Ingredients: 1 , large egg yolk; 1 tablespoon, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces; 177 grams); 2/3 cup, confectioners' sugar (about 2 3/4 ounces; 78 grams); 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), very cold, cut into 1/2-inch cubes; 6 tablespoons, unsalted butter; 1 , large egg plus 1 egg white; 9 tablespoons, sugar; 1/4 teaspoon, table salt; 1 teaspoon, vanilla extract; 1 teaspoon, Kirsch or framboise, optional; 1/4 teaspoon, grated lemon zest; 1 1/2 teaspoons, lemon juice; 2 tablespoons, Wondra flour; 2 tablespoons, heavy cream; 1 half-pint container, fresh raspberries (about 5 ounces; 142 grams), picked over; 1 half-pint container, fresh blueberries (about 5 ounces; 142 grams), picked over

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Appears in Cook's Illustrated May/June 2005

Desserts or Baked Goods

Fruit

Fruit Desserts

Tarts

Tart berries, rich custard, and a buttery crust are a classic, white-tablecloth combination. We were seeking a more rustic, casual approach.

SERVES8 to 10 (Makes one 9-inch tart)

TIME2 hours, plus 1 hour chilling, 30 minutes freezing, and 1½ hours cooling

WHY THIS RECIPE WORKS

To perfect our baked berry tart recipe—using a prebaked tart shell loaded with blueberries and raspberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy wi...

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