Berry Tart

I recently became smitten with the tart. I’ve wanted to master it with all the gadgets that are involved in tart making, but I tested a few recipes using a pie plate and dried beans. When I became increasingly confident, I invested in a tart pan and pie weights.

The tart is traditionally a summer delicacy, but I think it’s perfect for year around dining. I made this one with strawberries, but it would be fabulous with cranberries or raspberries for a Thanksgiving dinner treat.

This recipe may seem daunting, but it’s really very manageable. And the crust is absolutely divine, and healthy, too! I plan to use this crust recipe for almost every pie I make.

Berry Tart
Berry TartFilling:
2 cups diced fresh rhubarb
3 cups fresh raspberries or cranberries
1/4 cup sugar
1/2 teaspoon lemon zest
1 1/2 tablespoon cornstarch
1 tablespoon cold water

Crust:
1/2 cup rolled oats
3 tablespoons low-fat milk
1/2 teaspoon vanilla extract
2/3 cup whole wheat flour
1/4 cup sugar1 teaspoon lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon canola oil

Directions: Combine rhubarb, 1 cup berries, sugar and lemon zest in a saucepan. Let stand for 20 minutes; bring to a simmer over medium-low heat. Cook, stirring often, 5-8 minutes.

Meanwhile, stir cornstarch and water in a small bowl until smooth. Stir into the simmering fruit. Cook, stirring constantly, about 1 minute. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled.

To prepare crust and assemble tart: Preheat oven to 350 degrees. Coat a 9-inch tart pan with a removable bottom with cooking spray (if you don’t have a tart pan, use a pie plate; it works great). Spread oats in a small baking dish and bake, stirring occasionally, until toasted, 10 to 15 minutes. Let cool. Place the oats in a food processor and process until finely ground.

Combine milk and vanilla in a small bowl. Whisk the ground oats, flour, sugar, lemon zest, baking powder and salt in a large bowl. Drizzle oil onto the dry ingredients and stir with a fork or your fingers until crumbly. Use a fork to stir in the milk mixture until the dough just comes together.
Turn the dough out onto a floured work surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer to the prepared pan, pressing to fit. Trim the edges.

Line the tart shell with a piece of foil or parchment paper and fill with pie weights (if you don’t have pie weights, just use something heavy like dried beans). Bake the tart shell until set, 10 to 12 minutes.

Remove weights and foil or paper and bake until lightly browned, 8 to 12 minutes more. Cool in the pan on a wire rack.

Shortly before serving, spread the fruit filling evenly into the tart shell. Arrange the remaining 2 cups fruit decoratively over the filling.