Showing posts with label berry tart. Show all posts
Showing posts with label berry tart. Show all posts

Friday, July 26, 2013

Blueberry Crumble Tart

by Sheila Connolly

I know, I know, everybody is doing blueberries—but it's the season.  The strawberries have passed, and local apples don't start to arrive until next month.  Besides, I need to bake:  I have this shiny new oven and it's time to christen Adora (that's what GE named this stove, for reasons that mystify me), to take her out for a spin and see what she can do (just as soon as I figure out how to turn on the oven). This is the first time the temperature around here has fallen below 90 (although not by much) in over a week, so here we go.

As I may have mentioned before (oh, every month or so), I am pie-crust challenged, which is why I really like this very easy recipe.  Combine three ingredients, blend in a food processor, press into place, and you're done (oh, and it tastes good too).

And I get to show off my lovely new Irish pan, with the removable bottom!

BLUEBERRY CRUMBLE TART

Shortbread Crust:

1 1/2 cups all-purpose flour
1/3 cup sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2" pieces

Preheat the oven to 375 degrees. (Which Adora accomplished in six minutes!)

Blend the flour and sugar in a food processor. Add the butter and process (turning on and off quickly) until the mixture looks like coarse sand.  Press into the bottom of a 9" square pan (okay, you can use round if you have to). 

Bake for 15 minutes or until the crust just begins to brown (it will puff up a little, but that's okay).  Remove from the oven but leave the oven on.



Filling:

4 cups blueberries
2 Tblsp lemon juice
1/2 cup sugar
1 tsp cinnamon

Crumble Topping:

1/3 cup brown sugar
1/2 stick butter, softened
1/4 tsp cinnamon
pinch of nutmeg and salt
3/4 cup all-purpose flour

Toss together the blueberries, lemon juice, sugar and cinnamon in a bowl.

In another bowl, make the topping: cream together sugar, butter, cinnamon, nutmeg and salt until fluffy.  Gently mix in flour just until crumbly.

Spoon the blueberry mixture into the partially baked tart shell (leave any liquid in the bowl).  Sprinkle the crumble topping evenly over the top, and bake for 45-55 minutes, until crust is golden brown.






Adora rocks!

Look how clean!





Saturday, April 16, 2011

Hurry Scurry Berry Tart

As much as I love to cook, I also love to have other people cook for me.

One of my dear friends is a fellow fan of America's Test Kitchen (I get many of my best recipes from them). She recently invited me to dinner, luring me with a promise of excellent company and the ATK Chicago-style deep dish pizza.* Even though I had about a million things going on that weekend, it was an offer I could not refuse.

I hate to show up empty-handed, so I offered to bring dessert. I had mulled over a number of options, but somehow I found myself on I35E, fighting DFW traffic to get home, about 2 hours before our dinner date ... without a clear plan. I had limited time to prepare anything, I had no idea what I had in the house, and I didn't have a single recipe on my person.

I was going to have to wing it.

This low-effort, informal, but incredibly tasty berry tart is what I ended up with. It certainly isn't the most elegant dish I've ever created, but it was just sweet enough, while still being light, to punctuate the decadent dinner. When you're dashing about -- or maybe when you're just feeling a little lazy -- whip it up and enjoy it with a good friend.

* I'll share that gem of a recipe with you all sometime in the future ... I promise.


Hurry Scurry Berry Tart


Crust

9 sheets of graham crackers (18 squares)
1/3 c. butter (melted)
1/4 c. sugar

Filling

8 oz. mascarpone cheese*
1/2 c. heavy cream
1/2 c. sugar
1/2 tsp. vanilla

18-20 oz. fresh berries (I used blackberries and raspberries)
1/4 c. seedless preserves (blackberry/raspberry/strawberry/apricot)

* I used mascarpone because that's what I bought on my mad dash through the grocery store. In retrospect, I image cream cheese would have worked nearly as well (and been a bit less expensive).

Rinse berries (removing any stems or bad berries) and spread in a single layer on a few paper towels to dry.

For the crust: Preheat oven to 375. Process crackers in food processor until you have fine crumbs. Pulse in sugar and then melted butter. Turn wet crumb mixture into 9 inch pie plate (or tart pan) and press gently into bottom and up sides. Bake at 375 for 5 minutes.

For the filling: While the crust bakes, combine the mascarpone, whipping cream, sugar, and vanilla in a large bowl. Beat with a mixer until stiff peaks form.

Remove crust from oven, and stick bowl of whipped filling in refrigerator. Allow everything to cool/chill/dry for about 30 minutes.

Spread filling in crust. Arrange berries on top. Melt preserves in small saucepan over medium-low heat. Using pastry brush, spread liquid preserves over berries.

Chill another hour before serving.

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Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.