Hi hi hiiiiii! Can you tell how excited I am for my first ever blog post on Lizzie’s Bakery!?! My goal is to write more! Cake & dessert recipes, my experience with baking, tips & tricks of baking, etc.

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So 4th of July is this Tuesday – but we all know we’ll be celebrating starting Saturday all the way till Tuesday, right?! Steven and I are heading to Carlsbad to get some much needed relaxation at his parent’s beach house! I hope you enjoy this very EASY recipe that I kind of created by accident? I used one recipe (which i’ll link) and altered it to make it super super easy – like when I say easy, I mean you don’t even need an electric mixer or kitchenaid!  & they were super delicious, sweet/tart and everything a mini american berry pie has to offer!  All photos were taken by the amazing: Alicia Cho – check out her instagram: @aliciachofoto and her website! Also shout out for all of the talented food styling by Jessica Boone – go and follow her on instagram: @jessicat1974 & check out her website as well! This was truly a dream team and the best thing about baking is that I’m constantly learning – whether it’s photography, food styling, or more baking tricks! Enough with my rambling – here is the recipe with photos!! If you do make it, let me know how it tastes and leave some comments below or DM me!

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In a medium bowl, whip the butter with a whisk until light and airy.

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Add the egg yolks, one at a time and mixing well after each addition. Mix until incorporated.

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Add the salt, and the flour and mix!

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Dump the whole mixture onto a lightly floured  board and gather the dough into a smooth ball and roll it out on a lightly floured board and use your mini tart pans to cut the exact shape to place into your tart pan. Preheat oven to 350F and position a rack in the center.  If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips.  Poke the pie crust with a fork a couple of times so the air can come out and it won’t bubble up!

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The filling! Place the berries in a non reactive bowl. Rub the sugar together and sprinkle over the fruit. Gently mix with a spatula. Let the fruit marinate for about 20 minutes.

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Divide the berries among the tart shells, top with lattice if desired and bake 20 minutes.  Let the tarts cool completely before eating. Depending on the water content in the fruits, some may release more juice than others so be aware when you eat…it might drip.

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Brush egg wash and sprinkle sugar on top of lattice pie dough and bake 20 minutes.

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Recipe adapted from: tarteletteblog.com

Makes four to six 4-inch tarts (you can buy these cute mini tart pans HERE!)

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
3 egg yolks
pinch salt
1 1/2 cups all-purpose flour
2 tablespoons to 1/4 cup cold milk

For the filling:
1 pint blackberries
1 pint raspberries
1/2 cup sugar

Egg Wash:
1 egg
Splash of cold water

Prepare the crust:
In a medium bowl, whip the butter with a whisk until light and airy. Add the egg yolks, one at a time and mixing well after each addition. Mix until incorporated. Add the salt, and the flour and mix briefly. Add enough milk to moisten it. Dump the whole mixture onto a lightly floured  board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. (If you have time, you can wrap it up and chill the dough, but I didn’t have time to and the dough was still good to roll out!)
Preheat oven to 350F and position a rack in the center.

When the dough is nice and cold, roll it out on a lightly floured board and use your mini tart pans to cut the exact shape to place into your tart pan.  If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips.  Poke the pie crust with a fork a couple of times so the air can come out and it won’t bubble up!  At this point you can refrigerate the baked crust for up to 3 days before using. Roll some extra dough to form lattice pattern on top if desired. You can also freeze the extra raw dough for up to three months.

For the filling:
Place the berries in a non reactive bowl. Rub the sugar together and sprinkle over the fruit. Gently mix with a spatula. Let the fruit marinate for about 20 minutes.

For the egg wash:
Use a fork to stir the egg and water until just just combined.

Assemble:
Divide the berries among the tart shells, top with lattice if desired, brush egg wash & sprinkle sugar on top of lattice pie dough and bake 20 minutes. Let the tarts cool completely before eating. Depending on the water content in the fruits, some may release more juice than others so be aware when you eat…it might drip.

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