As American As....A Berry Tart?

I know nothing is more American than apple pie, but local apples just aren't in season here in Minnesota for the 4th of July. And, they aren't even the right colors - red, white and blue. Maybe the red and the white, but I've never seen a blue apple. And, Americans like their food to match their patriotism and red and black raspberries, strawberries, and blueberries fit the right color palette for the holiday. Besides, they are just now in season here.

I ran into the first pints of blueberries today at the Mill City Farmers Market, in Minneapolis by the Guthrie Theater and the Mill City Museum. I also bought a quart of strawberries, with a scent so strong, I could smell them across the plaza while I set up my booth, where I sell shortbread, scones and caramels based on family recipes. It also helps to have generous neighbors for friends - I raided their large raspberry and black cap raspberry bushes to fill out the tart. Then, using some of the lemon zest shortbread for the crust, I made a perfectly patriotic tart to share with family and friends. Or, to eat for breakfast before any festivities even start. I'll have to sweep the crumbs up to hide the evidence.

Fresh Berry Tart with Lemon Shortbread Crust

8 Bramblewood Lemon Shortbread Cookies, crushed

3-4 c. Berries (blueberries, raspberries, strawberries, etc.), washed, picked over and stemmed if necessary
½ c. Sugar
¼ c. Cornstarch
½ tsp. Fresh Thyme or minced Basil, if desired


Set oven to 350 degrees. Finely crush shortbread cookies and, with cling wrap to keep crumbs from sticking to your hands, firmly press into a lightly buttered 8-9” tart pan. Chill until needed.

Combine sugar and cornstarch, then toss with all but one cup of the berries. Add fresh thyme or basil, if desired. Pour into prepared crust, then place the remaining berries on top.

Bake for about 30 minutes, or until the berries are bubbly. Cool, then serve at room temperature or warmed, with fresh whipped cream or ice cream. You may also chill and serve.

If you don't have access to Bramblewood's Lemon Zest Shortbread (in which case, email me to place an order, amy@bramblewoodtreats.com), you can certainly use crushed shortbread cookies from another, unnamed company, mixed with 2 tbsp. melted butter and 1 tbsp fresh lemon zest, or make your own tart crust, such as the Rich Tart Crust from Mark Bittman's "How to Cook Everything" (Macmillan, 1998) or the Easy Tart Crust from Bon Appetit, as seen on epicurious.com:  http://www.epicurious.com/recipes/food/views/Easy-Tart-Crust-109282.


No matter what, this tart is sure to get plenty of "ooh"s and "ah"s, which is always good to practice before the rocket's red glare lights up the night.