Berry Tart

If you want a super showy and super delicious dessert and don't have a lot of time to spend, this is the dessert for you.  Any berry will work, or for that matter, any soft summer fruit.  Make this when the fruit is at it's peak!






This starts off with an easy shortbread crust, the same one that you would use for shortbread cookies:

10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar.  Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned.  While it is still warm,  re-cut the wedges or squares along the scoured lines.  Cool for 10 minutes before removing from pan. - See more at: http://knitionaryrecipes.blogspot.ca/search/label/cookies#sthash.vKum1jiO.dpuf
10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Divide dough in half and press into two buttered and floured 8" round tart pans with removable bottom, but a cake pan will work just as well.  Press the pastry up the sides and sprinkle with additional 2 tablespoons sugar.  Cut into wedges and pierce with fork tines. Bake at 325 degrees for about 25 minutes or until lightly browned.  While it is still warm,  re-cut the wedges along the scoured lines.  Cool for 15 minutes.

Pastry Cream:  

8 oz. mascarpone cheese (ok to sub. with fresh cream cheese, but try not to use the "block" kind if you can help it)
1/4 cup heavy cream
1/4 cup sugar
1/2 tsp. vanilla

Beat the above ingredients together until well mixed and fluffy, one minute at the most.  Spread in cooled crusts.  Top with berries, it will take about 2 cups fruit per tart.

Glaze:  

1/3 cup berry jam
2 tablespoons Grand Marnier or orange juice

Heat the two ingredients in saucepan until just melted.  Sieve out any seeds and cool slightly.  Gently spoon glaze over the tarts and refrigerate until ready to serve. 

Serve with sweetened whipped cream.


 



10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar.  Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned.  While it is still warm,  re-cut the wedges or squares along the scoured lines.  Cool for 10 minutes before removing from pan. - See more at: http://knitionaryrecipes.blogspot.ca/search/label/cookies#sthash.vKum1jiO.dpuf

10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar.  Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned.  While it is still warm,  re-cut the wedges or squares along the scoured lines.  Cool for 10 minutes before removing from pan. - See more at: http://knitionaryrecipes.blogspot.ca/search/label/cookies#sthash.vKum1jiO.dpuf


Flash freezing berries

Flash freezing berries is easy.  DON'T wash them!  Simply lay them out on a baking tray and place in the freezer uncovered for an hour or two until frozen solid.  When you take the tray out, give it a sharp tap and the berries will loosen.  Put them in a freezer bag and squeeze out the air and put them in another bag so they are double bagged.  Wash them just before you want to use them.  These will last up to a year if you double bag.