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

Harvest Tomato and Onion Tart

The tomato and onion tart was part of this beautiful harvest buffet table.

The stunning Tomato Tart...recipe below.

I love this tart recipe as it calls for no egg or cream 

and tastes as good as it looks.

(Source, a vintage Gourmet Magazine)

 Tomato and Onion Tart

2 large onions, thinly sliced
salt to taste

2 T olive oil

butter pastry dough for a single 12 inch tart

1/2 pound dry Jack or Gruyere cheese, shredded, about 2 C

1/2 pound plum tomatoes cut into 1/2 inch wedges

1/2 pound medium yellow tomatoes, about 2, or 1/2 pound plum tomatoes, cut into 1/2" wedges

1/4 C Nicoise olives, pitted

Cook onions in olive oil with salt to taste, covered over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook inions, stirring occasionaly, until golden and any liquid evaporates.  Remove from heat and cool slightly.

Preheat oven to 375 F.

Using a 12 inch removable bottom tart pan, partially bake your pastry crust (prick the bottom to prevent bubbling).  Spread onion mixture over dough and top with cheese.  Arrange tomato wedges and olives in concentric circles and season with salt and pepper.  Bake tart in middle of oven for 1 hour, or until pastry is golden.  Cool on a rack and serve warm or room temperature.  Serves 12-16 as part of a buffet.

Original post of the beautiful harvest brunch is here.

Knitionary

 

Strawberry-Marzipan Tart

Strawberry-Marzipan Tart

 

adapted from Lou Pappas

For filling, mix together the following:

7 oz. pkg of almond paste

1/4 C powdered sugar

2 T butter

1 egg yolk

1 T kirsch or other similar liqueur

 

For tart shell:

2 C flour (Gluten free ok)

3 T sugar

1 C cold butter cut into small pieces

2 T cold water

In food processor pulse first 3 ingredients until crumbly, add water and pulse a few more times.  Coat hands in flour and pat pastry into a 12 inch removable bottom tart pan then prick well with fork tines.  Bake at 425 degrees F for 15-20 minutes or until lightly brown.  Cool.

5-6 C strawberries, washed and dried

1/3 cup strained red jam or jelly heated with 1 T liqueur

Spread filling into tart shell, arrange strawberries on top and brush jam mixture over top.

Refrigerate until serving.  Serve with sweetened whipped cream.  12 servings.

The original post was from Bad Girls Book Club Eats Again.

Knitionary