Berries and Creme Tart Berries and Creme Tart Photo provided by King Arthur Flour -- The festive Berries and Creme Tart is a red, white and blueberry addition to a Fourth of July -- or any summer -- gathering. King Arthur Flour July 17, 2013 Comments Berries and Creme Tart Yields 1 (9-inch) tart, 8 to 10 servings. Recipe is courtesy of King Arthur Flour. Dough: ½ cup (8 tbls.) soft butter ½ cup sugar 1 tbl. lemon zest or 1⁄8 tsp. lemon oil 1 tsp. vanilla 1/2 tsp. almond extract, optional ½ tsp. salt 1/2 cup almond flour, optional 11/2 cups unbleached all-purpose flour Filling: 1 cup pastry cream mix prepared according to package instructions. Or, rich pudding filling made by preparing 1 (3.4-oz.) box of instant vanilla pudding with heavy cream, instead of milk, and adding 1 tsp. vanilla extract Topping: 1 pint fresh raspberries 1 pint fresh blueberries Glaze: 1/4 cup brown sugar, firmly packed 3/4 cup clear juice, such as apple, cranberry or cranberry variation 1 tsp. unflavored gelatin 1. To make the crust: Beat together the butter, sugar, flavorings and salt. 2. Whisk together the flour and almond flour (if you’re using it), and mix into the butter. The mixture will be crumbly. 3. Press the crust into the bottom and up sides of a 9- to 10-inch round tart pan. Use a fork to prick the dough all over. Freeze for 30 minutes (or longer), covered. Just before baking, preheat the oven to 375 degrees. 4. Bake the crust for 20 to 22 minutes, until golden brown. Set aside to cool. 5. Prepare the filling, and spread it into the cooled crust. 6. Top with raspberries and blueberries, and serve immediately. 7. If you’re not going to serve the tart immediately, add a glaze to keep the fruit fresh. To make the glaze: Mix the brown sugar into the juice. Soften the gelatin in the juice for 5 minutes or so, then heat in the microwave or over low heat until the gelatin dissolves. Let cool to lukewarm. Brush some of the glaze over the fruit. Note: Extra glaze may be kept refrigerated and covered for a week or two; reheat before using.