Page 116 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the puree
1

. Clean the berries of any stalks and stemmy bits. Reserve 8 whole
berries to use as garnish and slice the remainder in half.

2
. In a heavy-bottomed saucepan, heat the berries with the sugar and
salt, stirring until the juices and the sugar begin to thicken. Transfer
the mixture to a bowl and set it aside in the refrigerator to cool.

Procedure for the tart shells
1
. Preheat the oven to 375°F (190°C). Then make a pâte à choux

paste: In a mixing bowl, whisk together the flour, sugar, and salt. In
a large saucepan over medium heat, bring the milk, ½ cup (120 ml)
water, and the butter to a rolling boil.