http://www.rgj.com/article/20110720/LIV01/107200315/At-market-Splendid-berry-tart-long-wow-short-effort
At the Market runs through farmers market season with recipes for dishes that use seasonal produce.
I came across this recipe, from the always excellent Alison Ladman of the Associated Press, too late last year to try or share. A dish like this summer berry tart should only be made in season, when berries are plump, paunchy and spilling their juice.
The recipe employs an as-you-like-it mix of raspberries, strawberries, blackberries and blueberries, all of which can be found now at farmers markets.
And it simplifies the classic tart approach with sweetened cream cheese filling instead of pastry cream and a simple press-in crust.
But elegance hasn't been sacrificed for ease. The tart still packs plenty of panache, as you'll discover when you serve it.
FRESH SUMMER BERRY TART
For crust:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut up
2 tablespoons cold water
Heat the oven to 375 F. Coat a 9-inch removable-bottom tart pan with baking spray.
In a food processor, pulse together the flour, sugar and salt. Add the butter, then pulse together, adding cold water as needed, until a meal forms that sticks together easily when you squeeze it.
Press the mixture into the tart pan, making sure to press the dough up the sides. Prick bottom all over with a fork. Bake for 15 to 20 minutes, or until the edges just start to turn golden and the center is slightly firm to the touch. Cool on a wire rack.
For filling:
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup powdered sugar
Fresh berries (such as raspberries, strawberries, blackberries and blueberries)
Once the crust has cooled, make the filling. In a large bowl, use an electric mixer to beat together the cream cheese, vanilla, lemon juice and powdered sugar.
Spread the filling evenly in the shell. Arrange berries decoratively (as in concentric circles) or pile atop filling. Serves 8.
Recipe from Alison Ladman, Associated Press
Nutrition information per serving: 506 calories; 280 calories from fat; 31 g fat (20 g saturated; 0 g trans fats); 92 mg cholesterol; 52 g carbohydrate; 7 g protein; 2 g fiber; 290 mg sodium.
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