Fruit tarts are some of my favorite desserts making use of delicious seasonal fruit and offering such a beautiful presentation. I always add a tablespoon of vodka to the crust which is a trick I leaned from cooks illustrated. It makes for a flaky and delicious crust.  

Serving suggestion

For. Crust:

1 1/4 cups flour

1 stick cold butter, diced

2 tbsp sugar 

1rsp salt

1 tbsp vodka

2-3 tbsp water

For Fruit:

4 cups mix of raspberries and blackberries

1/4 cup sugar 

1 teaspoon lemon zest

For Streusel:

4 tbsp butter

1/2 cup flour

1/4 cup brown sugar

1 tsp vanilla

1/2 cup sliced almonds

1/2 tsp cinnamon


Make Crust: place dry ingredients in food processor and pulse to combine.  Add diced butter and pulse until mixture looks granular about the size of peas. Add vodka and continue to blend adding iced water a little at a time until dough comes together in a mass.  Make a disk and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.

Make Streusel: Add all ingredients to a bowl and working with your fingers, gradually work butter into other ingredients so it is in small, clumps. Place in fridge until ready to assemble tart.

 Bake Crust and assemble tart: Preheat oven to 400, roll out dough and spray a rectangular tart pan with removable bottom with cooking spray. Press dough along bottom and up the sides, trimming edges. Prick bottom of dough with tines of fork and place in freezer for about 20 minutes. After freezing, line with parchment paper, cooking weights (or dried beans), and place on baking sheet. Bake for 10 minutes so crust is partially baked. This extra step will help insure that your Crust is not overly soggy. Allow to cool and reduce oven to 375.  Combine fruit with sugar and zest to toss. Remove weights and fill par-baked Crust with berries. Top with prepared streusel, spreading evenly across the top. Place in oven and bake for about 30 minutes until streusel is golden and juices from berries begin to bubble. Remove from oven, allow to cool slightly. Serve warm with vanilla ice cream.