Make a 10-inch Berry Tart
You don't even need a pie pan for this tasty treat
with Carolyn Weil
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Not enough berries for a whole pie? Make a 10-inch, open face rustic tart instead. California pastry chef Carolyn Weil constructs her tart on a sheet pan lined with parchment.
For more of Carolyn's baking tips, see How to Bake a Double-Crust Fruit Pie and the related videos on this Web site. Carolyn's article "Holiday Pies with a Pretty Twist" appears in Fine Cooking's 2002 Holiday Baking issue (#54).
Video: Gary Junken
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