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Grandma's Berry Tart

With seven children and 12 grandchildren, our household is always busy. But everyone makes time for a slice of this fruity pie from my grandma.

6-8 ServingsPrep: 30 min. Bake: 50 min. + cooling

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/4 cup shortening
5 to 6 tablespoons cold water
FILLING:
1 cup each fresh blueberries, raspberries, blackberries and sliced strawberries
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Milk
Additional sugar
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

Directions

In a small bowl, combine flour and salt; cut in butter and shortening
until crumbly. Gradually add water, tossing with a fork until dough
forms a ball. On a lightly floured surface, roll out dough into a

2 of 2

Grandma's Berry Tart (continued)

Directions (continued)

13-in. circle. Transfer to a 9-in. deep-dish pie plate.
Place the berries in a large bowl. Combine the sugar, cornstarch,
lemon peel, vanilla, ginger and allspice; add to berries and toss
gently to coat. Pour into crust. Fold edges of pastry over filling.
Brush folded pastry with milk; sprinkle with sugar.
For topping, combine the sugar and flour in a small bowl; cut in
butter until crumbly. Sprinkle over filling.
Bake at 400° for 50-55 minutes or until pastry is golden brown.
Cool on a wire rack. Yield: 6-8 servings.

Nutrition Facts: 1 slice (calculated without additional sugar and milk) equals 328 calories, 15 g fat (7 g saturated fat), 23 mg cholesterol, 162 mg sodium, 46 g carbohydrate, 4 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.