Rustic Berry Tart

Well, this certainly seems easier than it looks.  I had never tried making one of the these tarts before and they are pretty difficult, at least for me.  Trying to ease the crust off the counter onto the cookie sheet is a real challenge.  It may take several times and you may end up with a broken crust, which did happen to me.  The tart tasted delicious and was finished in one sitting, but next time, I think I'll just stick with pies.  :)


Ingredients:
Crust:
1 1/4 c. flour
1 T. powdered milk
1/4 c. cold butter
1/4 c. shortening
3-4 T. ice water
Filling:
5 c. sliced strawberries
1/4 c. sugar
2 T. cornstarch
1/2 c. blueberries

In a stand mixer combine the flour and powdered milk.  Add the butter and shortening until dough becomes crumbly.

Sprinkle ice water over the mixture 1 tablespoon at a time while machine is mixing. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won't hold together.  Flatten into a disk, wrap, and refrigerate for 30 min.

Preheat oven to 450F.  Mix together the strawberries, sugar, and cornstarch.

Roll out crust on a floured surface to about a 14" circle.

Move the crust to a baking sheet; a giant spatula works well here.  Fill the center of the crust with the strawberry mixture.

Fold the edges of the crust up over the strawberries leaving the top uncovered.  Sprinkle the blueberries over the top.  Bake for 40-45 min.  Serve warm with whipped cream (if desired).

              
                                A flaky crust enfolds fresh berries...