This free-form pie is so easy to make using the convenience of store-bought puff pastry.
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Ingredients
- 2 1⁄2 cups mixed berries 625 mL
- 1⁄4 cup granulated sugar, divided 60 mL
- 1 1⁄2 tbsp cornstarch 22 mL
- 8 oz frozen puff pastry, thawed 250 g
- 1⁄4 cup slivered almonds, coarsely chopped 60 mL
Instructions
- Preheat oven to 400°F (200°C); adjust oven rack to lower-middle. Set aside a rimmed baking sheet.
- In a large bowl, place 1⁄2 cup (125 mL) of the berries and gently crush to release some of the juices; stir in remaining berries. In a small bowl, set aside 2 tsp (10 mL) of the sugar for sprinkling. In another small bowl, combine remaining sugar and cornstarch; then stir into fruit until evenly coated; set aside for 5 minutes to allow the sugar mixture to absorb the berry juices.
- On a sheet of parchment paper, roll out pastry into an 11- by 11-inch (27.5 by 27.5 cm) square. If desired, trim off the corners to make a circle, or just leave the corners on for a more rustic look. Gently transfer the pastry along with the parchment onto baking sheet. Pour the fruit mixture into the center of the pastry, mounding slightly, leaving a 2-inch (5 cm) border. Gently fold up the pastry edge around the filling, pinching and pleating the pastry around the tart. Brush the outer pastry edge with a little water and sprinkle remaining 2 tsp (10 mL) sugar onto the pastry. Sprinkle nuts onto the center of the tart.
- Bake 40 to 45 minutes, or until pastry is golden brown and the fruit juices are bubbling. Let cool 10 minutes before serving.
- Serves 6.
Notes
- Serve with whipped cream or ice cream, if desired.
- Find ready-to-use puff pastry in the freezer section. It usually comes in packages of around 1 lb (500 g); use half a package for this recipe.
- Sliced almonds can be substituted for the slivered almonds.
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