A rustic, shallow, open-faced berry tart with a rich, shortbread crust.
IngredientsDough: 3/4 pound plus 5 tablespoons butter, at room temperature 1 cup plus 1-1/2 tablespoons granulated sugar 3 eggs 2 tablespoons vanilla extract 1/8 teaspoon salt 5-1/8 cups all purpose flour Nonstick cooking spray Filling: 6 to 7 ripe peaches, peeled and diced 1 pint fresh blackberries or mixed berries 1-1/2 cups chopped toasted almonds 1/8 teaspoon salt 1/8 teaspoon ground ginger 1/4 teaspoon fresh thyme leaves Sugar to taste 3/4 pound butter 2 vanilla beans, split 1 cup plus 1-1/2 tablespoons flour 2-1/3 cups sugar 6 eggs
Make the tart shells:
- In an electric mixer, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time with the vanilla.
- Mix in the flour and salt until incorporated.
- Let rest in the fridge covered tightly with plastic at least an hour.
- Roll out the dough, cut in circles and place in sprayed 4-inch tartlet shells.
- Cover and refrigerate until ready to use.
Prepare the filling:
- Mix the peaches, berries and almonds and season with salt, ginger, thyme leaves and sugar to taste.
- In a small saucepan, brown the butter and vanilla beans together until you hear the beans pop.
- Remove from heat and set aside. In an electric mixer, mix the flour, sugar and eggs on medium speed until creamy.
- Slowly add the brown butter.
- Mix the batter with the fruit.
- Preheat the oven to 375 degrees.
- Fill the tart shells two-thirds full and bake for 12 to 15 minutes or until the edges are golden brown.