It’s almost “Pi Day!” 3.14 happens on Saturday this year, and there’s no better day for making or eating pie than a weekend!
I’ve got a freezer full of berries from last year’s farm bounty. Blueberries, Marion Berries, Raspberries, and Gooseberries… Sometimes the purest in me likes a straight-up blackberry pie, or nostalgia reminds me of how my Grandpa Mac loved his gooseberry pie and I’ll feel the need to put one together, but for “Pi Day” this year, I’ll toss together a couple-three bags of whatever I grab from the freezer and make this rustic mixed berry tart.
I love the term “rustic” because it means I don’t even have to pretend I can make a pretty pie crust. I can’t, and moreover, I don’t want to! I leave that up to my talented baker friends who have time and passion I can’t muster for something that’s just going to be devoured by my tribe in minutes.
This is pretty in it’s own way however, and the sprinkling of raw sugar gives it a certain appeal that lattice work doesn’t hold… So grab some berries from your freezer (or the nearest frozen grocery aisle) and get to baking. Happy Pi Day!
Ingredients:
For the dough:
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
2 tsp. granulated sugar
1/2 tsp. table salt
5-1/2 oz. (11 Tbs.) unsalted butter, cold, and cut into 1/2-inch cubes
1 large egg yolk
3 Tbs. whole milk
For the filling:
4 - 5 cups mixed berries, your choice!
1/4 cup granulated sugar
1 tsp. finely grated lemon zest
1 Tbs. all-purpose flour
1/8 tsp. kosher salt
1 large egg, beaten
1 Tbs. raw sugar for sprinkling
Instructions:
Make the dough:
Place a large piece of parchment paper onto a somewhat heavy, rimmed baking sheet; set aside.
Combine the flour, sugar, and salt in a stand mixer with a paddle attachment, then add the butter and mix on low until mixture resembles coarse crumbs - about 2 minutes. (If mixing by hand, use a pastry cutter or two forks).
In a small bowl, mix the egg yolk and milk thoroughly, then add to flour mixture and beat, on low, until the dough begins to come together.
Turn the dough out onto pastry mat, and knead gently until it has a slightly elastic consistency.
Create a ball of dough, place onto a sheet of plastic wrap, press it into thick flat disc, wrap it, and place in refrigerator to rest for 20 minutes.
Remove from the refrigerator and allow to warm slightly if too cool to handle. Place some flour onto the pastry mat, and roll into a 13-15 inch round.
Transfer rolled dough onto the parchment-lined baking sheet.
Fill the tart:
Pre-Heat oven to 350°.
Toss the berry mixture with the flour, sugar, lemon zest, and salt n a large bowl. Add a little more sugar if using very tart berries.
Dump the berry mix in the center of the rolled dough, and leave about a 2-3 inch border. Fold the border over the top of the fruit in a somewhat rustic manner, to prevent berries from spilling out during baking.
Brush the dough evenly with the beaten egg and sprinkle sugar over the top of dough and fruit.
Bake until golden brown - about 55 minutes - expect some juices to leak onto the baking sheet.
Allow to cool on baking sheet or transfer to cooling rack. Slide onto a serving platter before slicing and serving. Vanilla ice cream or whipped cream is a delicious addition!