Use
a prepared crust to make this very pretty quickie dessert.
This tart is simply crust, fruit, and an apricot jam
glaze. There's no filling, so the crust stays crisp.
The berries make up the red and blue, while the accompanying
whipped cream and/or powdered sugar gives you the white.
1 prepared crust
(homemade or Pillsbury's All-Ready crust or similar,
found in the dairy aisle near the biscuits), brought
to room temperature for 15 minutes
1/2 pint raspberries,
rinsed and left to dry on a clean towel
1 pint blueberries,
rinsed and left to dry on a clean towel
1/2 cup apricot jam
powdered sugar
whipped cream
Unfold
the crust. Place the bottom of a springform pan on top
of the crust as a template and trim it about 1"
larger all the way around than the pan. If you don't
have a springform, unfold the crust onto a baking sheet.
Place
the trimmed crust in your springform and press gently
to the shape of the pan. Roll the excess crust into
ropes and place it around the inside edges of the bottom
crust. Use your fingers to press them together to form
a decorative edge. If you're not using a springform,
simply fold up the edges of the crust twice and shape
into a nice decorative border.
Prick
crust about a dozen times with a fork to prevent bubbling
up. Pour some dried beans evenly over the crust. This
will also help keep it flat. Bake according to package
directions. Cool crust.
Heat
apricot jam in a saucepan until it just starts to bubble.
Remove top of springform pan and brush a layer of jam
across crust.
Starting
near the outside crust, form concentric circles of alternating
berries until you've reached the center. Since you have
more blueberries, you may want to double up on blueberry
rows, or play it by ear and plan on a blueberry-dense
center if you run out of raspberries.
Rewarm
jam if necessary until it's thin again. Brush carefully
over the top of the fruit.
Dust
with powdered sugar, if desired. Serve with whipped
cream and an additional dusting of powdered sugar.
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