Brimbelle Tart

Ingredients

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg, beaten 1 large egg, beaten
• 2 tablespoons ice water 2 tablespoons ice water
• For the berry compote filling: For the berry compote filling:
• 3 cups (450g) mixed forest berries (blueberries, blackberries, raspberries) 3 cups (450g) mixed forest berries (blueberries, blackberries, raspberries)
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 3g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Make a well in the center of the mixture and add the beaten egg. Gradually incorporate the egg into the flour mixture using a fork or your hands.
3. 3.
   Add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   In a saucepan, combine the mixed forest berries, sugar, cornstarch, lemon juice, and lemon zest for the berry compote filling. Cook over medium heat, stirring constantly, until the mixture thickens and the berries release their juices. Remove from heat and let it cool slightly.
6. 6.
   On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to fit your tart pan. Transfer the dough to the tart pan and press it gently into the bottom and sides.
7. 7.
   Pour the berry compote filling into the prepared pastry crust and spread it evenly.
8. 8.
   Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. 9.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Pastry crust — Make sure the butter is cold and cubed to achieve a flaky texture. Handle the dough gently to avoid overworking it, which can result in a tough crust.
• Berry compote filling — Use a mix of fresh and ripe forest berries for the best flavor. Adjust the amount of sugar according to the sweetness of the berries.

Tips & Tricks

• For an extra touch of flavor, add a sprinkle of cinnamon or a splash of vanilla extract to the berry compote filling.
• Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of textures.
• If you prefer a sweeter tart, you can dust it with powdered sugar before serving.
• Experiment with different combinations of forest berries to create your own unique flavor profile.
• Leftover tart can be stored in the refrigerator for up to 3 days. Warm it slightly before serving to enhance the flavors.

Serving advice

Serve the Brimbelle Tart at room temperature or slightly warm. Cut it into wedges and garnish with fresh mint leaves for an elegant presentation.

Presentation advice

To enhance the visual appeal, dust the tart with a light sprinkle of powdered sugar just before serving. You can also arrange a few fresh berries on top of the tart for an extra pop of color.