Recipe Summary test

30 mins
45 mins
75 mins


Ingredient Checklist


Instructions Checklist
  • In a food processor, pulse the flour, 3 tbsp. sugar and the salt. Add the butter; pulse until the largest pieces are the size of a chickpea. Separate the egg, placing the yolk and white in separate bowls. Whisk 1/2 cup ice water into the yolk; add to the food processor. Pulse until moist clumps form, adding more ice water by the tablespoon if needed. Divide the dough in half. Form into two 4-by-7-inch rectangles; wrap each in plastic. Chill until firm, about 1 hour.

  • Preheat the oven to 400 degrees . On a lightly floured surface, roll out one piece of dough into a 12-by-17-inch rectangle; transfer to a jellyroll pan (1/2 by 10 by 15 inches), allowing the dough to slump into the corners. Trim the overhang to 1 inch; refrigerate. Roll out the remaining dough to a 12-by-17-inch rectangle. Cut lengthwise into 3/4-inch-wide strips.

  • In a bowl, whisk 1 cup sugar and the cornstarch. In a large bowl, drizzle the frozen berries with the vanilla, then mix in the cornstarch mixture. Scrape into the bottom crust, spreading in an even layer. Arrange 5 dough strips lengthwise over the fruit, then 8 strips crosswise, weaving if desired; trim the strips. Beat the egg white to loosen; using a pastry brush, brush the white on the edges of the bottom crust. Fold the overhang from the bottom crust over the strips; crimp decoratively. Brush egg white all over the dough. Sprinkle with the remaining 2 tbsp. sugar. Freeze the tart 30 minutes.

  • Bake until the crust is golden brown and the filling is bubbling, tenting with foil if browning too quickly, 45 to 55 minutes. Let the tart cool.