I saw the recipe in the Chicago Tribune and I knew I had to make it. It's a pastry crust made overly large for a tart pan. You fill it with fruit, fold over the crust, and brush the crust with honey and a beaten egg. I particularly was drawn to this recipe because peaches and blackberries are two out of my favorite three summer fruits (the other being cherries).
And look at how mine turned out exactly like the photo in the article!
This was DELICIOUS. I would definitely make it again with some of my homemade jams, as Mario Batali suggests in the accompanying article.
This was also the first pastry crust recipe I ever made completely in the food processor, and I must say, it was incredibly easy. I will definitely be making all of my pastry crusts this way in the future!
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