Rustic Berry Tart

I love the bounty of berries in the summer! This tart is easy to put together and you can use any variety of summer fruits that you prefer.

As Always,
ENJOY!

1 double crust pie dough recipe

2 lbs. of berries(blackberries, raspberries and blueberries)
3/4 c. sugar
3 Tbs. instant tapioca granules
1/2 lemon - juice and zest

1 egg(for egg wash)
demerara  sugar

Prepare your dough recipe and leave as one big disk. Refrigerate for at least one hour.

Mix berries in a large bowl with the sugar, tapioca granules, and lemon.  I tend to use a greater portion of blackberries, because there  fruit structure maintains a better form once baked. Let stand at least 15-20 min.

Roll out pie dough on a heavily floured board to a 15" round.  Carefully transfer to a parchment line rimmed baking sheet.  Mound berry mixture in the middle of the dough round.  With a fork whisk the egg in a small bowl.  Brush egg around edges of dough.  Carefully fold up edges of the dough to enclose the fruit, leaving an opening in the middle.  Brush edges with remaining egg wash and sprinkle with demerara sugar.
   It is very important that there are no cracks in the dough, or the juices will leak out.

Bake at 350 degrees for 50-60 minutes, or until the edges are golden brown.  Cool on baking sheet for  1 1/2-2 hours before serving.