Pregnancy Friendly Classic Mixed Berry Tart
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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