The whole wheat berry tart is a delicious dessert with a somewhat rustic texture that wonderfully matches the tangy notes of the berries.
Tarts evoke memories of grandmothers or mothers skillfully and lovingly preparing them for children and grandchildren during festivities or Sunday gatherings, and I think for this reason alone, they have a comforting power.
Additionally, there’s the crunchy goodness of their shell, which can be filled with various fillings; in this case, I chose berries to create a tart that, in my opinion, best represents the autumn season.
Thinking about it, I seem to see my mother intent on making it. She, however, used freshly picked blackberries from a bush in our garden, far from pollutants.
Unfortunately, today, I can’t find black, juicy blackberries as easily and be truly sure of their origin.
I’m always concerned about them being picked from a bush by the roadside, making them laden with car exhaust fumes.
This is why I often resort to bags of mixed frozen berries, which give me more confidence about their origin and allow me to make tarts just as good as the ones I enjoyed as a child.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 398.94 (Kcal)
- Carbohydrates 62.92 (g) of which sugars 36.84 (g)
- Proteins 5.87 (g)
- Fat 15.30 (g) of which saturated 9.33 (g)of which unsaturated 5.54 (g)
- Fibers 2.55 (g)
- Sodium 62.85 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2/3 cup sugar
- 4.5 oz butter
- 1 egg
- 1 egg yolk
- 1/2 packet baking powder
- 1/4 tsp salt
- lemon zest (grated from an untreated lemon)
- 1/2 packet vanillin
- 10.5 oz berries (frozen (refer to the weight indicated on their bag))
- 4 tbsps sugar
- drops lemon juice (a few)
- as needed powdered sugar (for decoration)
Tools
- Citrus Grater
- Nonstick Pan
- Wooden Spoon
- 11-inch Tart Pan
- Rolling Pin
- Pasta Cutter Wheel
Preparation
To prepare the semi whole wheat berry tart, start by thawing the berries.
Then crush them with a fork, add a few drops of lemon, the sugar, and bring to the stove.
Cook over high heat for 4/5 minutes, stirring constantly.
Then transfer to a plate and let cool.
Meanwhile, in a bowl, combine the flours, softened butter cut into pieces, and work together.
Then add the sugar, grated lemon peel, vanillin, sifted baking powder, and one and a half eggs, mixing everything together.
Finally, incorporate the pinch of salt.
Once you have a homogeneous dough as quickly as possible, wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
Butter and flour a tart pan, or grease with non-stick spray. To prepare it at home, click here.
If you don’t like the typical seeds of the berries, blending will make them imperceptible.
If you want to completely remove them, you need to use a food mill.
With a rolling pin, roll out about 3/4 of the dough on floured parchment paper.
Prick the base and pour in the berries.
Decorate with strips made by rolling the remaining dough on floured parchment paper and cutting with a pasta cutter wheel.
To pick up the strips from the work surface without breaking them, it’s helpful to use a thin floured lasagna spatula.
Bake in a preheated oven at 356°F (180°C) for about half an hour.
Bake on the middle/lower level of the oven.
If more color is needed on the surface, raise the tart level for the last 5 minutes.
If using the convection function, keep the temperature slightly lower, around 338°F (170°C).
The semi whole wheat berry tart is now ready.
You can enjoy it as is without adding anything else.
Otherwise, you can sprinkle the surface with powdered sugar.
Tips
If you want, you can use fresh berries. When I can, I prepare it with freshly picked blackberries.
I wash them, pat them dry on a cloth, crush them with a fork, add sugar and a tablespoon or more of liqueur.
I don’t thicken them on the stove and let them macerate like this. In this case, when placing on the tart, I scoop the fruit with a slotted spoon, leaving the excess liquid on the plate.
I proceed with the indicated procedure. I don’t blend, so the seeds remain, which don’t bother me.
For those who prefer, you can blend them, making sure to put in the blender glass the pulp taken with a slotted spoon with only the liquid it brings along.
Storage
Stored in a cake container or under a glass dome, it keeps well for about 4 days at room temperature.
Stored in a cake container or under a glass dome, it keeps well for about 4 days at room temperature.
Here is a selection of products definitely useful for making desserts. Many of these have been bought and tested by myself. To view recommended products click here.
Here is a selection of products definitely useful for making desserts. Many of these have been bought and tested by myself. To view recommended products click here.
