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Pastry Crust: In a food processor, place the flour, salt, and
sugar and process until combined. Add the butter and process until the
mixture resembles coarse meal (about 15 seconds). Add about 3 tablespoons
of water and process until the dough just holds
together when pinched. Add more water if needed.
Turn the dough onto your
work surface and gather it into a ball. Cover
with plastic wrap, and refrigerate for about one hour
or until firm. (This will chill the butter and allow
the gluten in the flour to relax.)
While the pastry is chilling, line a baking sheet with parchment paper. Once the pastry has chilled sufficiently, remove from
the refrigerator and, on a lightly floured surface, roll the pastry into a 13 inch (33 cm) circle. Place the pastry
circle onto your baking sheet and cover with
plastic wrap. Place in the
refrigerator to chill the pastry while you make the filling and preheat your
oven.
Preheat your oven to 400 degrees F (200 degrees C)
and place rack in center of oven.
Filling: In a large bowl, combine the
berries, sugar, and cornstarch. Remove the pastry from the refrigerator and
arrange the berries on the pastry, leaving about a two inch (5 cm) wide border.
Scrape any remaining sugar from the bowl and drizzle over top of the berries.
Gently fold the edges of the pastry up and over the berries, pleating as
necessary. Make sure to seal any cracks in the pastry.
Bake for approximately 30 - 35
minutes or until the crust is golden brown and the juices
are just starting to bubble and start to run out from the center of the tart. Remove
from oven and place on a wire rack to cool before serving. Serve with
softly whipped cream or vanilla ice cream. Cover and refrigerate any
leftovers.
Makes about 6 - 8 servings.
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