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? Mixed Berry Tart?

debpasc's picture

? Mixed Berry Tart? (post #64211)


Our monthly Texas Hold 'Em game is coming up.  Lots of fun -- we rotate houses among the 7 of us, lunch from noon to about 12:45, play poker until 2, take a dessert break, and play until 4.  $10 buy in, chip leader takes home $50 and 2nd place $20. We have been doing this every month for over 2 years now.

My turn this month.  I'm not a baking fan and unless I have a recipe from start to finish I'm reluctant to compose anything from multiple recipes or improvise.  I want to make a mixed berry tart -- strawberries, raspberries and blueberries.  Prefer not to have custard -- just berries.  Thought a sugar cookie type crust would be good but not sure how it would hold up to berries -- soggy?  Better to use regular pastry crust?  Might be able to find acceptable fresh berries at Whole Foods but frozen may be necessary.  Very much like the idea of cooked berry filling with some whole berries mixed in.

Anyone have a recipe that comes close to what I'm hoping to put together?  Also appreciate advice on how far in advance all or part can be made and alterations if frozen berries are used. 



plantlust's picture

(post #64211, reply #1 of 5)

No custard or no filling at all (except for the berries)?

If you are worried about soggy crust, paint the inside bottom of the crust w/melted chocolate. Otherwise what about a marscapone filling or maybe marzipan/frangipane?

And then one dayyyy the police came by..singing rikiti tikiti tin

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Judy/AZ's picture

(post #64211, reply #2 of 5)

Here's one without a cream filling.

To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.

2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening (preferably trans-fat-free)
1/2 teaspoon salt
5 to 7 tablespoons ice water
3/4 cup whole almonds (3 oz), chopped
3/4 cup sugar
4 (6-oz) containers fresh raspberries (6 cups)

Special equipment: a pastry or bench scraper; an 11 1/4- by 8-inch rectangular tart pan with a removable bottom or a 10-inch round tart pan (1 inch deep) with a removable bottom

Make dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer 2 cups mixture to a bowl and drizzle 4 tablespoons ice water evenly over it (reserve remaining mixture). Stir gently with a fork until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, stirring until incorporated. (Do not overwork dough, or pastry will be tough.)
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
Make topping while dough chills: Add almonds and sugar to reserved dough mixture in a bowl and rub together until some large clumps form.
Assemble pie: Put a large baking sheet on oven rack in lower third of oven and preheat oven to 375°F. Roll out disk of dough into a 14- by 13-inch rectangle on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim excess dough, leaving a 1/2-inch overhang, then fold overhang under pastry and press against rim of pan to reinforce edge. Fill shell with berries and sprinkle evenly with topping. Bake tart in pan on baking sheet until topping and crust are golden and filling is bubbling, about 55 to 60 minutes (loosely cover with a sheet of foil after 30 minutes to prevent overbrowning). Cool in pan on a rack 20 minutes, then remove side of pan and cool tart completely, about 45 minutes.

Makes 8 to 10 servings.


August 2006

debpasc's picture

(post #64211, reply #3 of 5)

Thank you so much.  This looks like what I want.  I'm a little nervous about the dough smearing -- I forget what that's called, I've seen Martha do it a few times and she makes it look easy. Given the poker lunch is close to Valentines Day, I'm going with the  nice red raspberries and forget the mixed berry thing.  One other question:  do you think there are any problems with making the crust and topping the day before and refridgerating until assembly the next morning? 

I was going to serve with sweetened whipped cream but I think I am going to soften some vanilla ice cream, spread it on a baking sheet to about 1" thickness, re-freeze and cut into hearts with a cookie cutter.  When I plate the tart wedges, I'll lean an ice cream heart against each one.  Things like that always sound like a great idea -- execution is something else! We shall see.

Judy/AZ's picture

(post #64211, reply #4 of 5)

I don't think there would be any problem if you made them separately and then assembled it the next day. I wouldn't hesitate doing that at all.

Your presentation sounds lovely. That shouldn't be hard to do. Instead of vanilla you might consider a raspberry/vanilla swirl ice cream. Just a thought.

debpasc's picture

(post #64211, reply #5 of 5)

We made the Raspberry Tart from the recipe you gave me from Gourmet.  Thanks so much.  It really was good.  Nice thin flakey crust with a nice ruby red raspberry layer -- it was nice to look at on the cake stand and on the plate.  The flavor was fresh and not overly sweet.  My ice cream hearts technique needs work, though.  It worked o.k. but was a pain and could have been better -- it did bring oohs and aws from the group.  We have one or two goody-two-shoes that always leave some of their dessert on the plate -- not this time!!!