This braided tart combines the sweetness of fresh berries with a beautifully braided pie crust for an elegant dessert that's perfect for any occasion.
Ingredients: 1 sheet of ready-to-use pie crust. 1 cup of fresh berries such as raspberries, blueberries, or strawberries. 2 tablespoons of granulated sugar. 1 tablespoon of cornstarch. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.
Instructions: Preheat the oven to 375F 190C. In a bowl, mix together the fresh berries, granulated sugar, and cornstarch until well combined. Unroll the pie crust onto a baking sheet lined with parchment paper. Using a knife or pastry wheel, cut the pie crust into strips about 1/2 inch wide. Arrange the strips in a lattice pattern on the pie crust, leaving some space between each strip. Spoon the berry mixture onto the center of the pie crust. Carefully braid the strips of pie crust over the berry filling, alternating the strips to create a braided pattern. Brush the braided crust with the beaten egg wash. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Dust with powdered sugar if desired before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
parroquia virgen del carmen
