Easy Berry Tart

Original recipe by: Leslie Brenner

There are two reasons this tart is so easy. First, the crust – made from frozen, all-butter puff pastry. Second the fruit: If you use blackberries, blueberries and raspberries – or any combination of them – no cutting, stemming or pitting is required. (Strawberries are great too, either on their own or included in the mix, but you will have to stem and halve, quarter or slice them.) For the mixed-berry tart shown, I used a small (6-ounce) box each of raspberries and blackberries and a large (pint) box of blueberries.

This tart is ideal for entertaining, as you can make the pastry cream one to four days in advance and put the tart together in a jiff.

Dufour Classic Puff Pastry, available at well stocked supermarkets, works well for this recipe; the 14-ounce box contains one (folded) rectangular sheet. Trader Joe's also makes a very good – and less expensive – all-butter frozen puff pastry…