Amy Kaspar found that Kernza adds a richness to this tart crust that all-purpose flour simply can't match. This rustic, free-form tart works beautifully in any season — try it with fresh summer berries or thawed frozen ones in winter.
Rustic Kernza® Berry Tart
Amy Kaspar
10-12 servings
40 minute
40 minute
A free-form tart with a buttery Kernza crust and a triple-berry filling. Wonderful with a scoop of ice cream on top.
Ingredients
Filling
- 1 cup blackberries
- 1 cup strawberries
- 2 cups blueberries
- 4 tbsp sugar
- 3 tbsp cornstarch
Pastry
- 9 ounces butter stick
- 1 1/2 cups whole wheat flour
- 1 cup Kernza Flour
- 2 tablespoons sugar
- 175 ml cold water
- 1 egg white
Directions
- 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!