Low Sodium Classic Mixed Berry Tart

Total time3 hr 15 min

Prep time45 min

Cook time30 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp granulated sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
2–3 tbsp ice water

For the pastry cream

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract

For the topping

1 cup fresh strawberries, hulled and halved
1 cup fresh blueberries
1 cup fresh raspberries
½ cup fresh blackberries

For the glaze

⅓ cup apricot jam
1 tbsp water

Instructions

1
Make the crust: Whisk together the flour, sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
2
Drizzle in 2 tbsp of ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

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