Near the end of last summer my family and I travelled to the end (or beginning, depending on how you look at it) of this beautiful country of ours.  We have some great friends with a home in New-Wes-Valley, Newfoundland and we were lucky enough to be invited to spend some time there.  This prairie girl went ready to eat her own weight in fresh seafood and I was not disappointed!  Sweet crab, tuna belly from a 700 lb fish caught on rod & reel, fresh from the boat cod, and salmon caught in rivers that run to the ocean. 

What I didn’t expect was the beautiful berries.  I knew it would be the beginning of blueberry season, but I also learned about bakeapple, partridge and crow berries! On our last evening in town, we were invited to a local couple’s home for dessert and were treated to these berries in simple buttery sweet tart shells, a perfect and simple way to enjoy the best of the season!!

Here is simple recipe for tart dough.  This should be in your go-to recipe repertoire. It can be used to make tarts and galettes (watch for an upcoming blog on galatettes, one of my favourite things to make).  You can even roll it out a bit thicker and sprinkle it with a sugar for a not-too-sweet little cookie perfect for your tea.  Make a double batch and keep it in the freezer so you always have a perfect vessel for your fresh berries….or peaches, or pears or whatever you find in your backyard or local markets!


Basic Tart Dough

enough for 10-inch tart

1 ½ cup (190 g) all-purpose flour

1 tbsp (15 ml) granulated sugar

11 tbsp (156 g) unsalted butter, cold

1 large egg yolk, cold

3 tbsp (45 ml) milk, cold

Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment.  Cut the butter into 1/2-inch cubes and add them to the flour. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl.

In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft. The dough will still look crumbly and dry. Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable.Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out.

recipe adapted from Joanne Change