Eggless Summer Berry Tart Recipe

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2-3 tablespoons cold water

For the filling:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For the glaze:

• 1/4 cup apricot jam
• 1 tablespoon water

Instructions:

1. Prepare the crust:
   • In a large bowl, whisk together the flour, powdered sugar, and salt.
   • Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the oven:
   • Preheat your oven to 375°F (190°C).
   • Grease a 9-inch tart pan with a removable bottom.

3. Roll out the dough:
   • On a lightly floured surface, roll out the chilled dough to fit the tart pan.
   • Transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
   • Prick the bottom of the crust with a fork to prevent it from puffing up.

4. Bake the crust:
   • Line the crust with parchment paper and fill it with pie weights or dried beans.
   • Bake in the preheated oven for 15 minutes.
   • Remove the parchment paper and weights, and bake for an additional 10-15 minutes, or until the crust is golden brown.
   • Let the crust cool completely on a wire rack.

5. Prepare the filling:
   • In a large bowl, combine the strawberries, blueberries, raspberries, and blackberries.
   • Add the granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss gently to combine.
   • Let the berry mixture sit for about 10 minutes to allow the flavors to meld.

6. Fill the tart:
   • Once the crust is completely cooled, spoon the berry mixture into the crust, spreading it evenly.

7. Prepare the glaze:
   • In a small saucepan, heat the apricot jam and water over low heat until the jam is melted and smooth.
   • Brush the warm glaze over the top of the berries to give them a beautiful shine.

8. Chill and serve:
   • Refrigerate the tart for at least 1 hour before serving to allow the filling to set.
   • Slice and enjoy your eggless summer berry tart!

This tart is a delightful combination of buttery crust and fresh, juicy berries, making it the perfect dessert for any summer gathering. Enjoy!