Fresh berry tart

Fresh berry tart recipe. (Kirk McKoy / Los Angeles Times)

 

Fresh berry tart


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Total time: 1 hour, 15 minutes, plus chilling and cooling times

Servings: 8 to 10

Note: The dimensions given for the tart are just a suggestion; feel free to make the tart in whatever shape you desire.

Tart base

1 recipe Quick Puff Pastry

1 egg, beaten

1. Heat the oven to 425 degrees. On a floured surface, roll the puff pastry out to a rectangle about 10 by 20 inches; the dough will be just over one-eighth-inch thick.

2. To make the base of the tart, cut a rectangle out of the rolled dough measuring 6 by 16 inches and place on a parchment-lined baking sheet. To make the borders, cut 2 strips each measuring 1 by 16 inches, then cut 2 more strips, each measuring 1 by 4 inches.

3. Prick the base of the tart with a fork, and brush with the beaten egg. Place the borders on top of the base, lining them up with the edges of the base. Prick the borders with a fork, and brush with the beaten egg. Place the baking sheet in the refrigerator for 20 minutes to chill the dough before baking.

4. Remove the sheet from the refrigerator and place in the oven. Bake the shell until it is puffed and golden brown, 25 to 30 minutes. Remove and cool the baking sheet on a cooling rack.

Pastry cream

1 1/2 tablespoons butter

1/4 cup plus 1 tablespoon sugar

2 tablespoons plus 1 teaspoon cornstarch

3 egg yolks

3/4 cup cream