Three Berry Tarte with Rosemary Sugar

The Santa Ynez Valley is truly an oasis amongst the Southern California chaos...we find ourselves heading north to spend the day there quite often to breathe in the fresh air and to enjoy the laid back nature of the countryside. We recently indulged in a day of berry picking, wine tasting, and of course a burger at our favorite spot, Sides Hardware. We brought home lots of berries that needed to be gobbled up quickly so I made a yummy tarte...Triple Berry Tarte with Rosemary SugarIngredients:1 oat tarte crust (recipe below)3 cups of organic berries (I used strawberries, blackberries, and raspberries)3 tablespoons rosemary sugar (recipe below)1 tablespoon organic cornstarchDirections:Make tarte crust. Preheat oven to 375 degrees Fahrenheit. Then, in a medium-sized bowl, gently mix berries with rosemary sugar + cornstarch. Pour into crust. Bake for about 1 hour on a baking sheet, keeping a close eye on the tarte...once the filling is bubbling and has set, the tarte is done. Allow to cool for at least 30 minutes before serving.Oat Tarte Crust: Makes enough for one tarte using an 8" tarte panIngredients:3/4 cup + 1 tablespoon organic all-purpose flour1/2 cup organic oat flour1 teaspoon rose salt1/2 cup of cold-cold-cold organic butter cut into 1/2 inch cubes1/4 cup ice cold waterDirections:Mix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Press dough into tarte as evenly as you can...if you'd rather make your tarte without oat flour, you can use this recipe.Rosemary SugarSimply place 1 cup of organic cane sugar and 1 tablespoon of organic rosemary in a food processor. Pulse about 20 times until combined. Use within one month. This also makes a great body scrub! Just add 1 tablespoon of melted organic coconut oil...Recipe + Photography by Cassie Winslow