Recipe Monday: Blue Agave Nectar Triple Berry Tart
Categories: Food & Nutrition
Blue Agave Nectar Triple Berry Tart with Rustic Hemp Flour Crust
Makes 1 tart
Tart Crust (makes 2 disks)
- ¼ cup ice water, ice cubes removed
- 3 tablespoons sour cream
- 1 cup all-purpose flour
- ¼ cup hemp flour
- 1 teaspoon sugar
- ½ teaspoon salt
- 7 tablespoons unsalted butter, chilled
- 1 tart crust disk, chilled
- ½ cup blueberries
- ½ cup raspberries
- ½ cup strawberries, hulled and sliced
- 1 tablespoon blue agave nectar
- 1 tablespoon unsalted butter, chilled
- 1 egg yolk plus 1 tablespoon water
- 1 teaspoon sugar
Combine the water and sour cream in a small bowl until blended, then set aside. Using a food processor fitted with a metal blade, mix the all-purpose and hemp flours, sugar, and salt, pulsing a few seconds until just combined. Then add the butter and pulse 8 to 10 times until the mixture resembles the texture of a coarse meal.
With the machine running, gradually add the sour cream mixture a tablespoon at a time until the dough just becomes soft, moist, and will stick together when pinched. Remove the dough from the food processor and divide it in half onto two pieces of plastic wrap. Use the plastic wrap to lift and press the dough into a disk. Wrap tightly and refrigerate at least 2 hours.
Preheat oven to 400°F. Position a rack in lower third of the oven. On a lightly floured piece of parchment paper, roll tart crust dough into a circle 11 inches in diameter and ⅛-inch thick. It may be necessary to sprinkle flour over the dough as you roll it out. If the dough becomes too soft, refrigerate it until firm enough to continue rolling. Use a rolling pin to transfer the dough to an ungreased baking sheet.
Spread the berries in the center of the dough, leaving a 2- to 3-inch border. Drizzle agave nectar over fruit and scatter butter pieces across the top. Lift and fold the crust border up over the filling, allowing the dough to overlap and pleat naturally as you go, making a free-formed crust. Brush the crust with the egg wash and sprinkle with a teaspoon of sugar.
Bake the tart for 30 to 35 minutes, or until the pastry is golden and crisp. Place baking sheet on wire rack and allow to cool for 10 minutes. Use a wide spatula to gently lift the tart from the baking sheet and finish cooling on a wire rack. Serve warm or at room temperature.
From Denis Cicero’s The Galaxy Global Eatery Hemp CookbookTags: Recipe Vegetarian & Vegan Denis Cicero