"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Open Faced Berry Tart Recipe

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This recipe for Open Faced Berry Tart, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Bonenberger
Added: Saturday, January 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ready to bake rolled pie crust (usually near butter in grocery store)
1/2cup each: blueberries, strawberries, raspberries
1 T. and 1 tsp. Sugar
1 T. honey
1 T. unsalted cold butter
Cooking spray

Directions:
Directions:
Preheat oven to 350 degrees and position rack in the lower 1/3of the oven. Coat baking sheet with cooking spray.

Unroll pie crust onto baking sheet. Spread mixed berries over the dough, leaving about 3 inch border. Sprinkle 1 T. sugar (or less!) over the fruit and drizzle with honey. Cut the butter into slivers and scatter over fruit. Fold the dough up over the fruit filling, allowing the dough to pleat as you lift it up and work your way around the tart. The dough will not completely cover the filling.

Dip pastry brush in water and lightly moisten the edge of the crust. Sprinkle the crust with the 1 tsp of sugar. Bake 20-25 minutes or until crust is golden brown.

Serve warm or cool with vanilla ice cream.

 

 

 

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