Sunday, July 26, 2020

Berry Cherry Almond Tart



Don't you love summer's berry season? I do, and I always buy the large containers of blueberries, strawberries, blackberries, raspberries at Costco.  I also can not get enough of fresh summer cherries.  We eat the berries added to yogurt for breakfast, blended in smoothies, mixed in with breakfast cereal or oatmeal, or in a fruit salad, and usually, I have no trouble finishing them all before my next shopping trip.

One of my favorite food blogger's Linda of the blog Ciao Chow Linda made a wonderful "Very Berry Crostata" in May and I saved it on my Pinterest Pies and Tarts Board to make it one day myself.

Linda's blog is full of delicious authentic Italian style recipes  I'm always getting recipe ideas and learning new techniques from her. We met once, years ago when I lived in Brooklyn, New York, and I was given four tickets to see a new TV show at the time called "The Chew."  My husband and my best friend Rosemary also came along to see the show. After a fun time as audience members, we went out for brunch and then took Linda on a little tour of Atlantic Ave in Brooklyn, where some of our favorite shops are located--if you'd like to see that fun post click here.   



Linda made her summer berries into a crostata, which is an open-faced free-formed fruit tart with the crust folded into a rim. I had quite a few berries plus cherries I wanted to use up, so I decided to make my fruit tart in my large 12-inch tart pan.  Most of my tart pans are 8 inches in width, but my 12-inch size pan is fast becoming a favorite as it holds so much and is wonderful to use when I have company over or making a sweet or savory tart for a holiday meal. 



Berry Cherry Almond Tart right out of the oven!

Prep is easy--the crust is made in a food processor and therefore little fuss, and can be pressed into the pan, so no rolling and measuring are needed.  The dough does need to be made ahead for at least an hour to chill. The blueberries, blackberries, and raspberries only need to be washed and drained.  The strawberries need to be hulled and sliced, and the cherries need their pits removed. I cut the cherries in half and picked out the pits easily.  Linda added sliced almonds to the bottom and crust of her crostata--I added them to the fruit rim of my tart.  They are optional but add a nice crunch and almond flavor.



Berry Cherry Almond Tart


Ingredients:

Crust:

This recipe makes two 8-inch or one 12 inch tart crust--if making 8-inch tart freeze half of the crust dough for an another time
2½ cups unbleached all-purpose flour, plus more for dusting
½ cup granulated sugar
Finely grated zest of 1 small lemon
1 teaspoon almond flavoring
1 teaspoon baking powder
⅛ teaspoon fine salt
½ cup cold unsalted butter, cut into dice
2 large eggs

Filling:

4 cups fruit -- I used a mix of blueberries, blackberries, raspberries, sliced strawberries and pitted cherries cut in half
1/2 cup of sugar
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon almond flavoring
2 tablespoons cornstarch

Toppings: (optional)

1/2 cup slivered almonds


If desired, a coating of apricot or apple jelly heated to make liquid can be brushed on top of the fruit after the pie is baked to make the fruit shine.

Instructions:


In a food processor, combine the flour, granulated sugar, lemon zest, almond flavoring, baking powder, and salt and pulse to mix.
Add the butter and pulse until the mixture is crumbly.
Add the eggs and process just until the dough comes together.
Turn the dough out onto a lightly floured surface. If you are using an 8-inch tart pan divide the dough it in half, and pat it into two disks and wrap one half in plastic wrap and freeze for another use.
If using a 12-inch tart pan pat dough into a flat disc and refrigerate it for 1 hour.
After an hour remove dough from the refrigerator and roll it out to a diameter to fit your tart pan or simply flatten and press dough into your tart pan. I like to then re-chill the dough in the tart pan in the refrigerator while preparing the filling

Mix all the ingredients for the filling. Mix gently, but well, and fill your tart pan with the fruit.
Carefully transfer the tart pan to a Silpat or parchment paper-lined cookie sheet to catch any baking overflow or seepage.
Sprinkle the slivered almonds around the rim of the tart.

Bake on the lowest oven rack at 375 degrees for 30 minutes, then remove it and place it on an upper rack for another 15 minutes, or until the crust of the tart is baked a golden color.



 What a nice summertime treat! 

We really enjoyed eating all our berries this way.  I added a bit of whipped cream on top of my slice--so delicious. You could also serve with ice cream on the side.  The crust has a delightful cookie taste to it which made it extra special, and all the berries, cherries, and almonds were a sweet combination.   I hope you will enjoy it this summer before berry season is over!

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 Mosaic Monday, All SeasonsBlue Monday, Through My Lens MondayLittle Cottage Link PartyHearth, and Soul Link PartyYou Are the Star Blog Hop, Inspire Me Monday,  Good Random FunNature NotesGrand SocialTravel Photos, Photo TunesHappiness Is HomemadeOver the Moon, Our World TuesdayRuby TuesdayTuesday Turn AboutTuesdays With A TwistLet's Keep In TouchWordless Wednesday on a Tuesday,  Party in Your PJ'sWordless WednesdayNanahood WWOh My Heartsie Girl's Wonderful Wednesday, Your Whims WednesdayWednesday My Corner of the WorldWonderful Wednesday Little Things ThursdayThankful ThursdayThursday Encouraging Hearts and Home,  Thursday Thinking Out Loud, Friendship FridaysFriday Features Linky Party, Skywatch FridayPink Saturday

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37 comments:

Gillena Cox said...

Looks yummy. Happy mosaic Monday. Today i am #8 on the linky

much love...

eileeninmd said...

Hello Pat,

Your Berry tart looks delicious. The local fruits and berries are delicious. Thank you for sharing the recipe. Take care!
Have a great day and happy new week!

Carol @Comfort Spring Station said...

I'm in heaven and would really love to taste this.

Penny from Enjoying The Simple Things said...

How fun you got to see the Chew when it was new! That tart looks and sounds wonderful. Thanks for sharing the recipe.

Dawn said...

Oh I miss The Chew, it was the only daytime show I watched. Lovely tart.
Dawn aka Spatulas On Parade

ellen b. said...

Sounds delicious and looks beautiful. How timely to see this recipe as I just received 4 cups of raspberries!

Tom said...

...oh my, that looks heavenly!

stevebethere said...

Now that looks delicious I hope there is some for me heheh!

Have a tarttastic safe week 😷😷😷

Klara said...

yummy, looks and (I am sure) tastes delicious.

NCSue said...

Don't let my husband see this - we're both chubby enough!
Thanks for sharing at http://image-in-ing.blogspot.com/2020/07/sleeping-and-stretching-fulltime.html

Lydia C. Lee said...

That looks SENSATIONAL!!

Ruth Hiebert said...

That looks super good.

Small City Scenes said...

Looks yummy! Thanks for the recipe
MB

Lowcarb team member said...

Looks absolutely delicious.
Many thanks for sharing the recipe.

All the best Jan

Angie said...

Oh, Pat - that looks SOOOO yummy. I am usually a savory person, but lately I have been "suffering" with a sweet tooth! This would be sure to satisfy that craving, and then some! Thanks for sharing the summery treat with everyone at Mosaic Monday!

Lady Fi said...

How berry delicious!

Julie's Creative Lifestyle said...

This looks so good and I bet tastes delicious! Thanks for the recipe!
Thanks for visiting my blog and your sweet comment on visiting Brooklyn Bridge Park! Hope you have a nice week. :)

Yogi♪♪♪ said...

That's the berriest tart I have ever seen!!

R's Rue said...

Delicious.

Janice said...

Looks and sounds delightful!

Tanza Erlambang said...

love tarts.....must be delicious with berry....yummy

Jeanie said...

It looks gorgeous and tasty! I've copied it down!

Little Wandering Wren said...

Linda would be proud of your efforts and your family very happy with the yummy results I'm sure!
Wren x

betty-NZ said...

How scrumptious looking! I could use a slice or two for breakfast :)

I'm so happy to see your link at 'My Corner of the World' this week!! Thanks for linking up with us.

likeschocolate said...

Delicious! Lucky you!

Magical Mystical Teacher said...

That looks too good to eat--a work of art!

Sharon Wagner said...

Yum! So pretty too. Goes well with my blueberry farm post.

Buttercup said...

This looks fabulous. Just finished my strawberries today and will stock up again tomorrow. Had fabulous cherries from a vendor on the corner of 90th St and Broadway. He's starting to have trouble getting them and this may be the last week for cherries. Very pricy this year -- $5.00/pound. Not complaining, just happy to get them in the middle of all that's going on.

Kristie from Love My Little Cottage said...

This tart looks great! I'm making it for dessert tonight and including it in my features for the Little Cottage Link Party tomorrow. I hope you can drop by!

Treat and Trick said...

Very pretty and delicious tart!

Vee said...

The pies are works of art. They must taste so very fresh and summertime delicious.

Rambling Woods said...

That looks so good...

MarilynsTreats said...

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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Sallie (FullTime-Life) said...

Oh that looks so delicious ... we love summer fruit! Sadly, I almost entirely gave up baking when Bill was diagnosed with Type 2 Diabetes years ago (but after our children were grown and gone). Two years ago he tested so low that he was taken off the pills he had been prescribed. The Dr was pleased and so were we, but of course we are still being careful about diet! No backsliding wanted! So I will just enjoy the beautiful tart visually and we will eat our summer fruit “naked and unadorned.” Still good. But not as much fun)).

Ciao Chow Linda said...

Gosh Pat. How could I have missed this post? Your tart looks fabulous and has me yearning to make it now. Thanks so much for the shout out, and for inviting me years ago to The Chew. I'm so glad I got to meet you and Vinny before you moved to Colorado. I know we'd be going back and forth to share coffee and cooking tips if we lived near each other.

Create With Joy said...

This looks SO good Pat - I can't wait to try it!
Thanks for sharing at Friendship Friday at Create With Joy -
so happy to FEATURE YOU this week! :-)

Dee | Grammy's Grid said...

CONGRATS! Your post is FEATURED at #AThemedLinkup 24 for Travel and Vacation (open until August 17) from my previous linkup for Dessert Recipes.