This sweet mulberry tart is a play on the traditional linzer torte. If you don't have mulberries, give it a try with blackberries or blueberries and adjust the spices and sugar accordingly. This recipe is made to fit an 8.5 by 12 inch tart pan. If you don't have one, substitute a 9 inch round pan. You will most likely only need two-thirds of the recipe.
Cut butter into small pieces and add to flour mixture.
Cut butter into flour with a pastry cutter or forks until butter chunks are pea-sized.
Add in egg yolks and vanilla extract and knead with your fingers until combined. If dough is dry and crumbly, add ice water a teaspoon at a time until dough holds together when gently squeezed.
Form dough into a disk and wrap in plastic wrap, wax paper or freezer paper.
Refrigerate for at least 1 hour.
Filling:
Wash mulberries (no need to cut off the little green stems) and place in a large pot.
Add in sugar, butter, vanilla extract and bring to a simmer.
Cook berries until most of them have dissolved and the liquid starts to thicken. About 20-25 minutes
Sift flour into mixture, stirring constantly until flur is combined and the filling thickened.
Remove from heat and add cardamom, black pepper, and lime juice.
Strain mixture through a very fine mesh sieve, pressing out liquid and pulp. (This should result in about two cups of tart filling).
Assembly:
Roll out two-thirds of the dough (with plenty of flour) and line a large tart pan with it.
Chill for 15-30 minutes.
Roll out remaining dough on a piece of wax or parchment paper and cut into half inch strips. Chill for 15 minutes.
Fill crust with filling but leave space for the top crust.
Criss-cross dough strips onto filling carefully.
Press dough strips into the tart crust edge.
If the dough is looking soft, chill again. (if you dough gets soft before baking it will not hold its shape in the tart pan).
Bake at 350° for 30-35 minutes, or until crust is a golden brown.
Cool tart for 15-20 minutes and then place it over an upside-down bowl to remove from tart pan.
Gently slide tart off tart pan base with a thin metal spatula or a thin metal bench scraper onto a plate.
Refrigerate until ready to serve.
Before serving, dust with confectioners sugar, if desired.
Notes
Only use a pure vanilla extract that does not contain corn syrup, sugar or additives. Best case scenario, find one with with only vanilla beans and alcohol.
Don't be afraid to use the freezer to speed the chilling process, but make sure to chill, not freeze the dough.
If bubbles form during baking, pierce the tart all the way through the bubble and continue baking.