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Lemon Balm Berry Tart 1 2/3 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup unsalted butter 2 teaspoons ice water 1 cup confectioner's sugar 4 cups mixed strawberries and raspberries 1 cup unsalted butter 2 eggs 1 teaspoon vanilla extract 1/8 teaspoon finely chopped lemon balm leaves In a food processor, combine the flour, salt, baking powder and butter until the mixture resembles breadcrumbs. Add the water and process until the mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes. Preheat oven to 375 degrees. Roll out the dough and press into a 10 inch tart pan. Prick the base evenly with a fork. Cut out a round of wax paper a few inches larger than the tart pan and fit it over the dough. Fill center with pie weights (or dried beans) and bake until the edges begin to brown, about 15 minutes. Reduce oven temperature to 325 degrees. Arrange the berries in the tart shell. In a mixing bowl, whisk together the confectioner's sugar and butter until well blended. Beat in the eggs, one at a time, and then add the vanilla and lemon balm. Pour the mixture over the berries and bake for 25-30 minutes until set. Let cool before serving. |