Jack Skellington Tart
Equipment
Ingredients
Crust
all-purpose flour (cold)
210 g
salt
4 g
sugar
8 g
unsalted butter (cold, cubed)
115 g
vegetable shortening (cold)
35 g
ice water (iced)
80 ml
apple cider vinegar
2.5 ml
Filling
mixed berries (frozen)
500 g
sugar
100 g
cornstarch
20 g
lemon juice
10 ml
vanilla paste
2.5 ml
salt
1 g
balsamic vinegar
2.5 ml
fine breadcrumbs
5 g
unsalted butter (cut into small pieces)
14 g
Instructions
Prepare the crust
Mix dry ingredients and cut in cold fats until crumbly, then add ice water and vinegar to form dough.
Chill the dough
Wrap dough in plastic and refrigerate for at least 30 minutes to relax gluten.
Roll out the crust
Roll dough to 3mm thickness and line a 23cm tart pan. Trim excess and prick bottom with fork.
Pre-bake the crust
Line with parchment and weights, bake at 200°C for 15 minutes, remove weights and bake 5 more minutes.
Prepare the filling
Mix frozen berries with sugar, cornstarch, lemon juice, vanilla, salt, and optional balsamic vinegar.
Assemble the tart
Sprinkle breadcrumbs on pre-baked crust, add berry filling, dot with butter pieces.
Bake the tart
Bake at 190°C for 35-40 minutes until crust is golden and filling bubbles.
Cool the tart
Cool completely on wire rack for 2 hours before serving.
Original recipe
Storage
Best served fresh. Store in airtight container. Can be frozen before baking for up to 1 month.
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