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  Rustic Berry Tart
   Desserts
   Gazette
   9/11/2009
Ingredients:
1 sheet refrigerated pie crust, softened as directed on box
4 cups fresh berries (raspberries, blueberries, blackberries, or a mix), rinsed & picked over
1/4 granulated sugar; more to taste
1 T flour
1 tsp finely grated lemon zest
pinch of salt
1 egg, beaten
graulated sugar for sprinkling
whipped cream for serving, optional
Instructions:
Heat oven to 425. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.

In small bowl, toss berries with sugar, flour, lemon zest & salt. If too tart, add as much as 2 more T sugar.

Spoon filling mixture onto cener of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.

In small bowl, beat egg & 1 T water; brush over edge of crust. Sprinkle sugar over crust edge.

Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover & refrigerate remaining tart.

Fall apples also good filling for tart.
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