I bought berries on a whim at the store the other day, the raspberries just looked to good and I couldn’t resist. Of course it made me think about being in Washington in about a month when all the berries will be ripe and all my friends will be talking about berry picking and what to do with all the blackberries.
I am looking forward to doing some berry picking here as well and finding out what kinds of berries we have in our back yard (if I can get them before the bears do…)
These little tarts were divine, if I do say so myself, perfectly tart and sweet at the same time. I made them, photographed them and then set them on the counter and was doing something else and I hadn’t really paid attention but as I was carrying them back to the counter my three-year-old, Christian asked if they were ready to eat. I don’t even remember responding, but next thing I knew I looked over and one of the tarts was missing.
And he had berry juice all over his face.
I had to laugh, he loves berries as much as the bears do which cracks me up because he is kind of built like a little bear and that is what our last name apparently means in German, “Little Bear”. So I joined in and helped him finish the tart.
- 2 cups blackberries
- 2 cups raspberries
- ½ cup sugar
- 2 tablespoons flour
FOR THE CRUST
- 1½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup cold butter, cut into cubes
- 1 egg, slightly beaten
- 1 tablespoon vinegar
- 2 tablespoons cold water
- 2 tablespoons cream
- sugar for sprinkling
- Preheat your oven to 375˚.
- Place the berries, sugar and 2 tablespoons flour in a medium mixing bowl and toss to coat. Set aside while you make the crust.
- To make the crust place the 1½ cups flour in a large mixing bowl along with the baking powder and salt. Stir to combine.
- Add the butter and cut in with a pastry blender, if you do not have a pastry blender, use your fingers and smash the butter between your fingers, until the mixture resembles course sand. If you use your fingers to do this the butter will warm up by the time you are done so stick the bowl in the fridge for about 10-15 minutes to firm up the butter again - cold butter makes a flaky pie crust.
- In a small bowl, combine the egg, vinegar and water and then pour into the flour mixture. Use the pastry blender to combine until most of the dough is moist.
- Roll the dough out on a floured surface.
- Divide the berry mixture between 4 ramekins and then cut out shapes from the pie dough with cookie cutters and place the shapes on top of the berries.
- Brush a little cream on top of the dough and sprinkle with sugar.
- Bake for about 25-30 minutes, until the crust is crispy and golden.
- Remove from oven and serve hot or cool.