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
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
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
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
