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| Berry tart (pale ale not pictured) |
We're headed to an afternoon cookout at our friends' backyard today and I offered to bring a dessert. This tart is pretty enough for an occasion, but deceptively simple: it doesn't take special talent other than basic knife skills and patience to arrange the fruit on top. Try it for yourself! During assembly, I sampled a hoppy Smuttynose Finestkind IPA (New Hampshire), another refreshing and tart start to the season.
Berry Berry Tart
(mashup of several basic recipes)
2 c finely crushed graham crackers
1/2 c melted butter
2 tbsp sugar
16 oz mascarpone cheese (cream cheese will do as a sub; light works but not fat-free)
1/3 c honey
1 tsp vanilla extract
1 tsp almond extracct
2 large eggs
2 tbsp flour
1/4 tsp salt
Assorted berries (strawberries, raspberries, blueberries, etc.)
1/2 c apricot preserves (optional)
Special equipment: tart pan w/ removable bottom; pastry brush (silicone is easiest to clean)
Make the crust:
1. Preheat oven to 325 degrees F.
2. Mix the graham cracker crumbs with melted butter and sugar.
3. Firmly press into bottom and sides of 10-inch tart pan.
Make the filling:
4. In a large bowl, beat mascarpone, honey, and extracts until smooth. Add eggs one at a time, beatin well after each addition. Beat in flour and salt.
Bake the tart:
5. Place tart pan on rimmed baking sheet. Bake until filling is light godlen and just set in the center (30-35 minutes and up to 45); gently shake to check.
6. Remove from oven; let cool, then chill until cold (about 1 hour).
Arrange the topping:
7. Gently remove tart pan sides and place on plate (I can never do this while successfully removing the bottom piece; be careful).
8. Arrange fruit in patterns around the tart. (I like to alternate colors and textures; this one is strawberries/blackberries/raspberries/blueberries/cherries/kiwi with a garnish of blueberries and strawberries).
Glaze the fruit
Glaze the fruit
9. Heat about 1/2 c of apricot preserves in the microwave for 30-60 seconds. Mix with fork until preserves are more liquid than solid. Using a pastry brush, lightly coat fruit with the preserves; if preserves coagulate, reheat before continuing.
10. Chill until serving.
Ready for summer!
I have never had the patience for making pretty food, but this makes me want to try! Looks fantastic!!
ReplyDeleteThanks, C! Patience comes more easily with a cold bottle of beer. Something that goes with the fruit that you'll eat when you decide to rearrange a layer you were laying down on the tart...
ReplyDelete