FoodB

About three weeks ago I bought some berries in the store because tis the season, and when I got home had to figure out what to do with them. Being as that I haven't baked anything in awhile I decided to try and make a fruit tart. Shere is the recipe that I got from one of our cookbooks:

Free Form Summer Fruit Tart

Dough
2 Tbsp Sour Cream
2 Tbsp Ice Water
1 Cup All-purpose Flour
1/4 Cup Cornmeal
2 Tsp Sugar
1/2 Tsp Salt
7 Tbsp Butter, cut into 1/2 pieces

Filling
3 Cups Mixed Berries or Pitted Stone Fruit cut into 1/4 inch slices
2-3 Tbsp Sugar
2 Tbsp Butter, cut into 1/4 inch pieces
1 Tbsp Water

1. For the Dough: Stir the sour cream and water together and refrigerate until needed. Process the flour, cornmeal, sugar and sale in a food processor until combined. Scatter half of the butter pieces over the top and process until the butter is the size of small peas (about 4 pulses). Scatter remaining butter over the flour mixture and continue to pulse until most of the butter is incorporated yet some pea sized bits remain. Add the sour cream mixture and continue to pulse until the dough comes together around the blade. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap tightly and refrigerate for at least 1 hour.
2. Preheat the oven to 400 degrees. Roll the dough between two large sheets of parchment paper into a 13-inch round. Place the parchment papers onto a baking sheet and refrigerate until firm, about 20 minutes.
3. For the filling: Remove the top sheet of parchment paper and pile the fruit in the center of the dough leaving 2-3 inches from the edge. Sprinkle 1 to 2 tablespoons of sugar over the fruit and dot with the butter.
4. Fold the edges of the dough over the fruit. Brush the top of the tart with water and sprinkle with the remaining 1 tablespoon of sugar.
5. Bake until the crust is golden brown and crisp and the fruit is bubbling, about 40 minutes. Transfer to a rack and cool for 10 minutes.

The outcome was okay and if I make it again I will use some sweeter fruit. The berries I used were raspberries, blackberries and blueberries which are all pretty tart and there needed to be a little more balance. Also I rolled the crust to thin so I had difficulty folding some of the edges and the bottom ended up melting away once it was cooked.