Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1/4 cup cold water
- 2 cups fresh bunchberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1 tbsp lemon juice
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk and cold water. Add the egg mixture to the flour mixture and mix until the dough comes together.
3. Turn the dough out onto a floured surface and knead gently until it forms a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the chilled dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
6. In a medium saucepan, combine bunchberries, sugar, cornstarch, salt, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the berries have burst, about 10 minutes.
7. Pour the berry mixture into the prepared crust.
8. Bake the tart for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 120mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- You can use frozen bunchberries instead of fresh ones.
- You can use a pre-made pie crust instead of making your own.
Variations:
- You can add a teaspoon of vanilla extract to the crust dough for extra flavor.
- You can use a mixture of berries instead of just bunchberries.
- You can add a crumb topping to the tart before baking.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour mixture.
- Don't overwork the dough when kneading it.
- Use a fork to prick the bottom of the crust before adding the filling to prevent it from puffing up.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter or cake stand and dust with powdered sugar.
Garnishes:
Garnish the tart with fresh bunchberries or whipped cream.
Pairings:
Serve the tart with a scoop of vanilla ice cream or a cup of hot tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until it comes together.
- If the filling is too runny, add more cornstarch or cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the bunchberries thoroughly before using them in the recipe.
Food history:
Bunchberries are a type of wild berry that grow in North America. They are often used in traditional Native American cuisine.
Flavor profiles:
The tart has a sweet and slightly tart flavor from the bunchberries and lemon juice.
Serving suggestions:
Serve the tart as a dessert or a sweet snack.
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