A Wine & Food Pairing - Moscato and Fresh Berry Tart

A Wine & Food Pairing - Moscato and Fresh Berry Tart

Last weekend I was invited to a wine and food pairing party and I was so excited to learn more about which wines go with which foods. I've always wanted to know about how the flavors go together, I just never wanted to feel stupid about it. In fact, in getting ready for the party I google "what food goes well with moscato". Moscato was the easy choice - I like sweet wines so I knew I would be choosing this type of vino. The internet was on my side that day as it guided me in the direction of this berry tart from Joy of Baking. Here's my adaptation of the recipe.

Ingredients:

  • 2 pre-made refrigerated pie crusts
  • 1 pound berries (this can be a mix of raspberries, blackberries, strawberries, blueberries, cherries, etc. - I chose raspberries and blackberries)
  • 1/4 cup white granulated sugar
  • zest of one lemon
  • 1-2 tablespoons all purpose flour
Step One. Unroll the pie crusts and cut circles out of the dough. Mine were 3 inch diameter circles.

Step One. Unroll the pie crusts and cut circles out of the dough. Mine were 3 inch diameter circles.

Step Two. Mix all of the ingredients in a bowl. Stir well.

Step Two. Mix all of the ingredients in a bowl. Stir well.

Step Three. Pinch the sides of each circle to create a bowl-like effect. Make sure the dough is thoroughly stuck together on the sides and fill the tarts with the fruit mixture. Place in the refrigerator and allow to chill for 15-30 minutes.

Step Three. Pinch the sides of each circle to create a bowl-like effect. Make sure the dough is thoroughly stuck together on the sides and fill the tarts with the fruit mixture. Place in the refrigerator and allow to chill for 15-30 minutes.

Step Four. Bake in a 400 degree pre-heated oven for 30 minutes or until golden brown. I typically like my pie crust a little under-baked, however you do not want to under-bake the dough on this recipe because it will cause your tarts to fall apart.

Step Four. Bake in a 400 degree pre-heated oven for 30 minutes or until golden brown. I typically like my pie crust a little under-baked, however you do not want to under-bake the dough on this recipe because it will cause your tarts to fall apart.

Enjoy these tasty tarts with a glass of your favorite moscato.

Enjoy these tasty tarts with a glass of your favorite moscato.

Warm, Chocolatey Delight Courtesy of Tiny's Milk & Cookies

Warm, Chocolatey Delight Courtesy of Tiny's Milk & Cookies

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