Mixed Berry Tart

This photo comes from Z's 16th birthday party, which was a "Monte Pie-a-thon".  They watched Monte Python and ate pies.  Loads of pies.  Their parents were happy to help finish the pies off, too!

I got this recipe from my dear friend Susan at a homemaking meeting back when they were called that.  This is about the easiest kind of pie.  So casual, yet it is different and becomes elegant.

Mixed Berry Tart

1 recipe Pate Brisee or butter pastry crust
1 lb. berries (frozen is fine)
1/4 cup sugar
zest of 1 lemon
1-2 Tbs. flour

Prepare pastry, set aside.  Line a baking sheet with foil or silpat.  Sprinkle lightly with flour.  Roll pastry to 13 inch circle atop baking sheet.  (If yours has rims, like mine, roll it out on the foil/silpat, then move it to the pan.  Gently mix berries, sugar, lemon zest and flour in bowl.  Mound berry mixture in center of crust, leaving a 2 inch border.  Fold border up over berries.  Combine egg and 1 Tbs. water; brush onto the top and sides of the crust.  Sprinkle crust with a little sugar.  Bake in a 375 degree oven for 40-45 minutes or till crust is golden.  To prevent over-browning, cover edge with foil the last 10-15 minutes of baking.  Cool 30 minutes on the baking sheet.  Dust edges with powdered sugar.  If desired, serve with whipped cream.  Serves 8.

Pate Brisee (shortcrust pastry)

1 1/4 cup flour

1/2 tsp. salt

1 Tbs. sugar

1/2 cup cold, unsalted butter, cut into 1 inch pieces

2-4 Tbs. ice water

1.  Stir together flour, salt and sugar.  Using a pastry blender, cut in butter till pieces are pea sized.  Sprinkle 1 Tbs. water over the flour and gently toss with fork.  Push moistened dough to the side of the bowl.  Repeat moistening dough, using 1 Tbs. water at a time, until all dough is moistened.  Press dough into a ball.  Wrap in plastic wrap and slightly flatten the dough into a disc.  Refrigerate for 1 hour before using.  On a lightly floured surface, roll dough from center to edges into a circle about 12 inches in diameter.