The mulberry tart is a treat that highlights the flavors of fresh mulberries nestled in a buttery, flaky pastry. It’s a dessert to celebrate the harvest of mulberries during the season, and it’s bound to charm your loved ones with its lovely appearance and scrumptious flavor. Whether you’re throwing a gathering or just yearning for something, this mulberry tart is a selection that encapsulates the spirit of summer in each mouthful.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 egg yolk
- 2 tablespoons ice water
For the Filling:
- 4 cups fresh mulberries, washed and stemmed
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/4 cup mulberry jam or preserves
- 1 tablespoon water
Instructions:
Prepare the Crust:
- In a food processor, combine the flour and sugar. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Drizzle the mixture into the food processor and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Roll Out the Crust:
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides. Trim any excess dough.
Prepare the Filling:
- In a large bowl, gently toss together the mulberries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract until the mulberries are evenly coated.
Assemble the Tart:
- Spread the mulberry filling evenly over the prepared tart crust.
Bake the Tart:
- Place the tart on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Make the Glaze (optional):
- In a small saucepan, heat the mulberry jam or preserves with water over low heat until melted and smooth. Brush the glaze over the warm tart after it comes out of the oven.
Cool and Serve:
- Allow the mulberry tart to cool slightly before slicing and serving. Serve it warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Mulberry tart is a dessert that embraces the tangy taste of fresh mulberries. With its buttery pastry mulberry filling and the option of a glaze this tart is a way to savor the abundance of mulberries in the summer. Whether enjoyed by itself or paired with a scoop of ice cream this mulberry tart is sure to be a crowd pleaser, at any gathering. So gather your ingredients. Treat yourself to this homemade delight that captures the essence of summer in each mouthful.
