Mike pointed out as I was finishing up this tart how it would be perfect for July 4th. He's right, but the berries taste too good right now to let this pass me by. Make it today, tomorrow or in a month and a half. As long as blueberries and strawberries are in season, this tart rocks. With pre-made puff pastry dough, you can whip this together in 25 minutes start to finish--it's a nice trick to have up your sleeve when you're having guests over. Especially when you always keep a stash of dough in your freezer (like I do!).
3 cups strawberries
1/2 cup blueberries
puff pastry dough
3 tablespoon sugar
1 teaspoon lemon zest
1 egg, beaten
coarse sea salt
This tart is really about highlighting what is perfectly in season at the moment. You can use any kind of fruit that you have around. Stone fruit would work beautifully. Right now berries are taking the main stage. Yerena Farms, located in Watsonville (which is the heart of berry country in California) is an amazing operation. Run by two brothers, Apolinar and Gilberto Yerena, they have about 22 acres of farmland dedicated to berries. I got the chance to meet the brothers and see their farm two summers ago and was blown away by their love of the land and, of course, berries.
Okay, back to business. Preheat the oven to 350 degrees. Rinse the berries and slice the strawberries into thick rounds (if they're too thin, they'll fall apart).
Combine 3 tablespoons sugar with the sliced berries.
Add the lemon zest and a big pinch of kosher salt.
Next, roll out your dough to the desired shape and size. I went for a party-sized rectangle. There was no party, but Mike and I had no trouble eating the whole thing. Please note: I resisted the urge to make a "party in my mouth" joke.
Lay out your fruit onto the dough and brush the edges with egg.
Next, sprinkle the edges with sea salt and turbinado sugar. Toss into the oven for about 10-15 minutes or until the edges become golden brown.
Last, but not least, sprinkle with fresh blueberries. Serve with lots of vanilla ice cream. And make sure to leave some for breakfast the next day.