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Add a photoServings: 12
Ingredients
- 1 1/4 c. Flour
- 1/4 c. Shortening
- 1/4 c. Unsalted butter
- 1/2 tsp Salt
- 6 Tbsp. Cool water
- 5 c. Seasonal berries cleaned
- 1 c. Sugar
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 tsp Vanilla
- 1/4 c. Flour Zest of 1 lemon
- 1/3 c. Sugar
- 1/4 c. Flour
- 1/4 c. Unsalted butter Vanilla ice cream
Directions
- Preheat the oven to 425 degrees.
- To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips till the mix resembles a coarse meal. Drizzle in the water and mix with a fork just till the dough comes together. Let rest for at least 15 min.
- While the dough is resting, prepare the filling. Place the berries in a bowl, add in the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest.
- To prepare the topping, mix together the sugar, flour and butter to create a crumbly dough. Mix in the sides of the crust over the filling. Sprinkle the topping over the filling.
- Bake for 15 to 20 min, then reduce the oven temperature to 350 degrees and bake another 20 to 30 min, or possibly till the crust is golden. Serve hot with vanilla ice cream.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 218 | |
| Calories from Fat 74 | 34% |
| Total Fat 8.46g | 11% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 1.43g | |
| Cholesterol 10mg | 3% |
| Sodium 98mg | 4% |
| Potassium 21mg | 1% |
| Total Carbs 34.43g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 22.3g | 15% |
| Protein 1.67g | 3% |
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