This tart can be enjoyed during both summer and winter! We also added some homemade ice cream to top of this tart. The nutty flavor of the kernza adds a lot of rich flavor that didn’t compare when I tried this recipe with all purpose flour. Kernza made it much better!
Instructions
- In a large mixing bowl, mix flowers, pinch of salt, and sugar.
- Grate butter into bowl, add cold water and mix well.
- Refrigerate for 30 minutes. Meanwhile mixed together you’re filling: add berries, sugar, cornstarch in bowl.
- Preheat oven to 400°.
- After dough has chilled, flour a smooth surface and roll out chilled dough. Make sure it’s not too thin, about 5 cm thick is recommended on bottom.
- Place filling in the middle of your dough and fold up sides, covering some of the berries. Sprinkle another tablespoon or two of sugar on top of the berries.
- Next mix the egg whites in a bowl until frothy. Using a pastry brush, brush egg whites onto outer edge pastry crust.
- Bake 35 to 40 minutes in oven.
Marcy VanLandingham
This recipe looks delicious! Do you think you could add instructions for how wide you could roll out the dough? Also, I believe you intended to specify that the dough be half a centimeter thick instead of 5 centimeters. Looking forward to trying this, thanks!