This is less of a real recipe than an excuse to post pictures of berries.
They’re just so beautiful. And so special. I love berries and they’re packed with nutrition.
The strawberries were first, then the black raspberries, and at last the blackberries begin to ripen along with the blueberries.
I know there are some people who for various reasons don’t like berries, and I prefer not to be judgmental, but I’m a little worried about the berry-haters. I mean: LOOK AT THIS:
RUSTIC BERRY TART
To start, make a one-Crust pie crust recipe, yours or mine found here. (Note: this recipe makes 2 crusts, just halve the ingredients and proceed as per the recipe or make two tarts).
3-4 cups fresh mixed berries, whatever you can get your hands on.
nice glob of honey, to taste, and depending on how tart your berries are
chopped “tea” herbs, especially the lemony ones–I used lemon balm and lemon verbena, about 1 Tablespoon finely chopped
1-2 Tablespoons butter
1. Heat oven to 350 degrees F.
2. Make and roll out the pie crust. Place it on a baking sheet.
3. In a medium mixing bowl, combine the berries (if using strawberries, slice them) the honey, and the herbs.
4. Pour the berries carefully into the center of the pie crust. Dot with the butter.
5. Gently fold over the sides of the pie crust over the berries. Don’t worry if it isn’t perfect. This is a “rustic” tart.
6. Bake in oven until the crust is golden brown on the edges and the berry juices are bubbly and irresistible.
Vanilla ice cream or whipped cream or creme fraiche would be good on this, but I didn’t need to tell you that, did I?