Summer berry tart recipe | Taste of France®
Marjorie Taylor and Kendall Smith Franchini shares with us their seasonal summer berry tart recipe.
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Cooking tools:
- Fine-mesh sieve
- Stand mixer
- Rolling pin
- Pastry brush
- Offset spatula
- Whisk
- Mixing bowl
- Saucepan
- Kitchen scale
- Sifter
- Oven
- Stove
- Refrigerator
- Freezer
- Fork
- Chef's knife
- Tart pan
- Baking sheet
- Pie weights
- Measuring cup
- Measuring spoon
- Plastic wrap
- Parchment paper
- Cooling rack
- Vanilla bean
- Spoon
- Wooden spoon
- Zip-top bag
Ingredients
- Unbleached all-purpose flour, for dusting
- ½ recipe for pâte sablée (see below)
- 1 large egg yolk
- ½ cup (120ml) plus 3 tablespoons double cream
- 1 tablespoon confectioners’ sugar
- 1 recipe crème pâtissière (see below)
- 1 cup (145g) fresh blueberries
- 1 cup (125g) fresh yellow raspberries
- 1 cup (125g) fresh red raspberries
- ½ cup (82g) fresh red currants
- ½ cup (82g) fresh white or pink currants
- ¼ cup (35g) hulled fresh white woodland strawberries or tiny strawberries
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