6 3/4 oz. (1 1/2) cups unbleached all-purpose flour
2 tsp. granulated sugar
1/2 tsp. table salt
5 1/2 oz. (11 Tbs.) cold, unsalted butter
1 large egg yolk
3Tbs. whole milk
For the Berries
4 cups fresh berries (raspberries,blueberries,black berries or a mix),rinsed and picked over
1/4 cup granulated sugar; more to taste
1 Tbs. all purpose flour
1 tsp. finely grated lemon zest
Pinch of salt
1 whole large egg, beaten
Granulated sugar for sprinkling
Whipped cream or vanilla ice cream
for serving (optional)
Make the Crust
Combine the flour,sugar and salt in a stand mixer with a paddle attachment. Cut the butter into 1/2- inch cubes and add them to the flour mixture. On low speed, mix for 1 to 2 minutes. If there are still lumps of butter larger than the size of peas, break them up with your fingers. With spatula, loosen anything stuck to the bowl.
In a small bowl, mix the yolk with the milk and add this to the flour mixture. On low speed, mix for about 15 seconds; the dough will be somewhat soft.
Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it, and let it rest in the refrigerator for 15 minutes (or up to three days). before rolling it out, let it sit at room temperature for 10 to 15 minutes to become more pliable.
Line a heavy-duty rimmed baking sheet with parchment. On a floured surface, roll the dough into a round that’s about 13 inches in diameter. It’s all right if the edges are a little ragged. Transfer the round to the baking sheet and put in the refrigerator while you prepare the berries.
Prepare the Berries
Toss the berries with the sugar, flour, lemon zest, and salt. If too tart for your taste, add up to another 2 Tbs. sugar.
Assemble, Bake, And Finish The Tart
Position a rack in the center of the oven and heat to 350F. Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you fold it.
Heap the berries in the center of the dough. Using your fingertips, fold the edges of the dough over the fruit to create a rim about 2 inches wide, pleating the dough as you go.
Brush the pleated dough evenly with the beaten egg. To add a crunchy touch to the crust, sprinkle about 2 Tbs. sugar over the dough and fruit.
Bake the tart until deeply golden brown. (it’s all right if some juices escape.) Transfer to a rack and let cool to room temperature. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if you like.