Judy/AZ (2:28:04 PM) :

FREE-FORM BERRY TART
Recipe Courtesy of Caprial Pence

Crust:
1 1/4 cups flour
1/4 cup shortening
1/4 cup unsalted butter
1/2 teaspoon salt
6 tablespoons cold water

Filling:
5 cups seasonal berries, cleaned
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon each allspice, nutmeg, and ginger
1 teaspoon vanilla
1/4 cup flour
Zest of 1 lemon

Topping:
1/3 cup sugar
1/4 cup flour
1/4 cup unsalted butter
Vanilla ice cream

Preheat the oven to 425 degrees. To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips until the mixture resembles a coarse meal. Drizzle in the water and mix with a fork just until the dough comes together. Let rest for at least 15 minutes.

While the dough is resting, prepare the filling. Place the berries in a bowl, add the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest.

To prepare the topping, mix together the sugar, flour and butter to form a crumbly dough. Fold in the sides of the crust over the filling. Sprinkle the topping over the filling. Bake for 15 to 20 minutes, then reduce the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until the crust is golden brown. Serve warm with vanilla ice cream.

Yield: 12 servings