Prep Time: 2½ Hours
Yields: 4 Tartlets
A tart is a free-form pie baked on a flat baking sheet. For a sweet presentation, this recipe makes smaller versions or "tartlets."
1 pound mixed berries (blackberries, raspberries, blueberries and sliced strawberries)
1¼ cups plus 2 tbsps flour
½ tsp sea salt
¼ cup plus 2 tbsps raw cane sugar
¼ pound chilled unsalted butter, cut into 1-inch pieces
¼ cup ice water or as needed
zest of 1 orange
3 tbsps heavy whipping cream
2 tbsps turbinado sugar
In the bowl of a food processor, add 1¼ cups flour, salt and 2 tablespoons raw cane sugar then pulse 2–3 times to combine. Add butter and pulse until mixture resembles coarse cornmeal. Pour in ¼ cup ice water and process until a dough ball forms, adding more water as needed. Remove dough ball and pat into a disk. Wrap in plastic wrap and refrigerate 1 hour. In a large mixing bowl, toss berries, ¼ cup raw cane sugar, orange zest and 2 tablespoons flour. Set aside. When dough is chilled, evenly divide into 4 pieces. Dust work surface with flour and roll each piece into a 7-inch circle. Place an equal portion of berries on each dough circle and spread to edge, leaving a 2-inch border. Fold dough edges over berries, leaving centers uncovered. Place tartlets on a baking sheet lined with parchment paper and refrigerate 30 minutes. When ready to bake, preheat oven to 400°F. Brush crust of each tartlet with heavy whipping cream and sprinkle tartlets evenly with turbinado sugar. Bake 30 minutes. Serve warm with your favorite ice cream.