Berry Tart and Strawberry Lemonade

I've been making this tart for years, and love it for it's simplicity and scrumptiousness. Because the pastry dough and filling can be made in advance, this dessert is perfect for occasions when you're short on time. Enjoy!

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Tart Pastry (for a 10-inch shell)

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A little less than 2 cups flour

1 1/2 Tbsp. sugar

1/3 tsp. salt

3/4 cup unsalted butter, chilled

3 Tbsp. or more, cold water

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Combine dry ingredients in a mixing bowl. Cut the butter into pieces and drop into the flour mixture. Using a pastry cutter, blend the butter into the flour until mixture resembles coarse meal. One tablespoon at a time, sprinkle cold water over the flour and blend lightly with a fork, until the dough is ready to hold a shape. Pat the dough into a cake with your hands. If using now, roll the dough out onto waxed paper or a on a floured surface until 1/8 inch thick. Transfer the rolled out pastry to your tart pan, poke holes in the top and sides with a fork.

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To fully bake the crust, preheat your oven to 425. Press a square of aluminum foil securely into the pastry dough, poke a few holes in the foil, then add pie weights if you have them (rice or dried beans will also work). Bake for 8 minutes. Remove the foil and continue baking 8-10 minutes more, or until the crust is browned lightly. Cool on a wire rack before filling.

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Pastry Cream

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2 cups milk

1/2 cup sugar

3 Tbsp. cornstarch

pinch of salt

4 egg yolks, lightly beaten

3 Tbsp. unsalted butter

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Stir dry ingredients together with a fork. Bring the milk to a simmer in a medium saucepan, stirring occasionally so as not to cause curdling. When the milk begins simmering, gradually add it into the sugar mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens, 4-10 minutes. Whisk in the egg yolks over the heat, stirring until slightly thicker, about 2 minutes longer. Remove the saucepan from the heat and stir in the butter.

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Let cool to room temperature, stirring occasionally. Cover and chill thoroughly. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.

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Assembling the Tart

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Spread pastry cream into tart crust, add as few or as many varieties of berries as you wish. The tart may be served now, or glazed before serving:

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Red-Currant Glaze

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1 cup red-currant jelly

1 Tbsp. fresh lemon juice

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Bring the jelly and lemon juice to a boil in a small saucepan, stirring frequently. Remove from the heat and let cool for a moment to set. The glaze is now ready to be spread atop your fruit with a pastry brush.

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Strawberry Lemonade

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No recipe needed for this one. Sprinkle strawberry wedges with sugar and let stand about 10 minutes. Add to your favorite homemade or store-bought lemonade, and watch your tart yellow beverage turn into a sweet, blushing delight! The longer it sits, the sweeter it becomes. Enjoy!

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