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Triumph Tart
My husband bought raspberries and blueberries from the market on Sunday. We don’t usually eat berries, but he was apparently inspired by a dessert I served at a recent spaghetti dinner.
I topped slices of angel food cake with the berries and some whipped cream – a simple no-bake dessert.
But those berries in the fridge will spoil if we don’t eat them soon. It’s been a week. I asked Husband about his intentions for the berries. His reply indicated he expected me to whip something up with them. “Didn’t you make something good with them last time?” he asks.
Sure I did. But last time I bought additional ingredients. This time Husband did the shopping and all we have is berries. What will I do with just berries? I think a tart would be nice, but I’ve never made one of those before, they require crusts, but I’m up to the challenge. Hmm… there is flour, but without butter I can’t make a crust. Can I?
I crack open the laptop and Google “crust no butter” What I find encourages me to give it a try. I throw together some flour, vegetable oil, milk, brown sugar and salt. I eye balled this so I can’t tell you how much of each I used. But when I could see it was the correct consistency, I dumped the dough onto my cutting board, kneaded it a bit then flattened it in preparation for the berries. I placed them in the center and folded the edges of the dough up around the sides. I baked them for about 20 to 25 minutes and we ate them for dessert. Not bad for my first attempt at homemade crust.
Ingredients
Raspberries
Blueberries
Peaches
Brown Sugar
Powdered Sugar
Flour
Vegetable Oil
Milk
Salt
1. Combine flour, salt and brown sugar in a bowl
2. Add oil and milk to moisten dry ingredients
3. Use fork to toss ingredients together
4. Knead flour then roll flat
5. Peel and cut peaches and combine with brown sugar in a bowl with blueberries and raspberries
6. Pile fruit onto center of dough
7. Fold dough up around the edges of fruit
8. Bake at 350 for about 20 to 25 minutes
9. Sprinkle with powdered sugar
