Mulberry Tart

Crust:

1 c. whole wheat pastry flour

7 Tbsp. butter (cold)

½ tsp. sugar

½ tsp. salt

3 Tbsp. milk

Filling:

1 pt. mulberries

1/3 c. sugar

2 Tbsp. flour

1 Tbsp. lime juice

1 Tbsp. butter

For crust, mix dry ingredients & cut in cold butter. Pulse in food processor until butter is pea sized. Transfer to a bowl, mix in milk & knead into a dough ball. Chill ½ hour. Then roll out 12” circle, ¼” thick.

For filling, mix berries w/ sugar, flour, & juice. Place on rolled out crust leaving 3” around the outside. Fold edge of the crust over the filling; dot filling w/ butter. Brush crust w/ water & sprinkle on sugar. Transfer to baking sheet lined w/ parchment paper. Bake @ 375F for 40 min.