Baked Blueberry-Raspberry Tart

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Appears in Cook's Illustrated May/June 2005

Tart berries, rich custard, and a buttery crust are a classic, white-tablecloth combination. We were seeking a more rustic, casual approach.

SERVES 8 to 10 (Makes one 9-inch tart)

TIME 2 hours, plus 1 hour chilling, 30 minutes freezing, and 1½ hours cooling

WHY THIS RECIPE WORKS

To perfect our baked berry tart recipe—using a prebaked tart shell loaded with blueberries and raspberries and topped with a simple butter, egg, sugar, and flour batter before baking—we focused on the filling, since we were already happy wi...

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