This Summer Cherry Berry Tart is bursting with the flavors of ripe cherries and mixed berries, encased in a flaky, buttery crust. The hint of lemon and almond extracts enhances the natural sweetness of the fruit, making it a delightful dessert for any summer occasion.
Ingredients: 1 pre-made pie crust. 1 cup cherries, pitted and halved. 1 cup mixed berries such as strawberries, blueberries, raspberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1 egg, beaten for egg wash.
Instructions: Warm the oven up to 190C 375F. Put granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and almond extract in a bowl. Add the cherries and mixed berries. Mix everything together well. The pre-made pie crust should be rolled out and then put into a tart pan. It should be gently pressed into the bottom and sides of the pan. Put the fruit mix into the crust that has been prepared. For a rustic look, fold any extra crust over the fruit's edges. Mix an egg and brush it around the edges of the crust to make them golden. After the oven is hot, bake the pie for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Let the tart cool down a bit before you serve it. You can serve it hot or cold. You can serve it with whipped cream or a scoop of vanilla ice cream if you want to.
Prep Time: 20 minutes
Cook Time: 35 minutes
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