Mixed Berry Tart - Fresh or Frozen? That is the question!

Winters in New England can be really great and really bad in terms of food. If you try to cook with local foods, you use a lot of root vegetables and eat a lot of apples, but when it comes to all types of fruit, you either go frozen or "fresh" from California and other countries.

I love fruit tarts and pies. In the Spring and Summer and beginning of Fall I use as many fresh ingredients as possible, but in the winter months, I opt for frozen fruit.

This year, I decided to not just use frozen fruit, but also fresh fruit even did a combo of fresh and frozen. After making the Mixed Berry Tart a few times, adjusting the fruit and crust I think I have come up with the perfect Tart! The secret for the winter time, a combo of 1/2 and 1/2 - half frozen and half fresh.

Ingredients:

Crust:

2 cups / 8 1/2 ounces / 250 grams - All-Purpose Flour
3 tablespoons / 1.7 ounces / 40 grams - Granulated Sugar
1/4 teaspoon - Salt
1 cup / 8 ounces / 226 grams - COLD Unsalted Butter cut into cubes.
2 1/2 tablespoon - White Distilled Vinegar

Filling:

4 cups total - 2 cups fresh and 2 cups frozen fruit or all fresh. I found when using all frozen, the crust became a bit too soggy. (Tip: I did not calculate ounces of grams, because it depends on the fruit you use in the tart. However, when I did various fruits, I always measured out the portion in cups to give me an eyeball of how much fruit to buy. So, whether you are using fresh or frozen, 4 cups was a great amount.)
1/2 cup / 3.5 ounces / 100 grams - Sugar
1/2 teaspoon - Cinnamon
2 tablespoon - Flour

Directions:

Crust:

Preheat oven at 350 degrees.
Sift Flour, Salt and Sugar into a bowl (I use a Kitchenaid mixer with a paddle, but this can be done by a food processor or by hand. )
Cut in the butter into the flour mixture till they are the size of small peas.
Add in the White Vinegar till the mixture just comes together. The dough should be crumbly.
Press into pan (I used a few different kinds of pans. I used a springform, tart and pie pans and they all work perfectly. I did prefer the springform pan.)
Put the crust in the refrigerator for an hour.
Mix the filling together. Add the mixture to the crust and bake for 35-40 minutes.