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Ricardo Larrivée's Apple & Summer Berry Tart Recipe

House Home Photo Ricardo Apple Summer Berry Tart Recipe

This scrumptious tart from Food Network chef Ricardo Larrivée's Ricardo: Meals for Every Occasion is baked whole like a pie and then cut up into individual servings. Use seasonal berries in the summer or frozen berries in the winter.

Yield: 
10 servings
Ingredients: 

Pastry
3 cups unbleached all-purpose flour
Pinch of salt
2 tbsp sugar
3/4 cup cold unsalted butter, cubed
2 eggs
1/4 cup ice water

Filling
1 cup sugar
2 tbsp instant tapioca
4 cups mixed berries (cut large strawberries in quarters)
1 tbsp cornmeal
2 Royal Gala apples, peeled, cored and thinly sliced
Vanilla ice cream

Instructions: 

Step 1: In a food processor, pulse the flour, salt and sugar to combine. Add the butter and pulse briefly until the butter pieces are pea-sized. Add the eggs and water. Pulse until the dough just begins to hold together, adding more water if necessary. Remove the dough from the food processor and shape it into a disc with your hands. Wrap in plastic and refrigerate.

Step 2: On a floured surface, roll the dough into a disc about 18" across.

Step 3: Move the oven rack to the middle position and place a pizza stone on it. Preheat the oven to 400°F. If you don’t have a pizza stone, use an inverted baking sheet lined with parchment paper but do not place it in the oven before using.

Step 4: In a bowl, combine the sugar and tapioca. Add the berries and toss well. Let rest for 10 minutes.

Step 5: Dust the pizza stone with cornmeal. Place the dough on it. Cover the centre with apple slices, leaving a 6" border. Spoon the berry mixture over the apples and fold in the edge of the dough. If desired, pinch the edge to raise it slightly to prevent the fruit juices from running. Bake until the dough is golden brown, about 40 minutes.

Step 6: Serve the tart with vanilla ice cream.

Reprinted with permission from Ricardo Larrivée's Ricardo: Meals for Every Occasion (2009 Whitecap Books).

Author: 

Ricardo Larrivée

Photographer: 

Christian Lacroix

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