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FRESH BERRY TART from the GREAT HOLIDAY BAKING BOOK Here’s
an idea for dessert for the Fourth of July. It’s a fresh berry
tart that has a simple, press-in crumb crust that’s baked with
a filling of fresh raspberries. You can use canola oil in this crust
if you wish, but of course, butter adds more flavor. For a red-white-and
blue tart, use both raspberries and blueberries on the top, and
garnish with the whipped cream. CRUST: FILLING: TOPPING: Preheat the oven to 400F. In a large bowl, mix the flour, sugar, salt and baking powder. Cut in the butter (or pour in the oil) until the mixture resembles fine crumbs. Add the milk a tablespoon at a time and toss with a fork until the mixture resembles large-curd cottage cheese. Press the mixture into the bottom and sides of an 11-inch round tart pan with a removable bottom, (or you can press it into a small, 9 x 13-inch jelly roll pan). In a bowl, toss the raspberries with the lemon juice, sugar and cornstarch until the raspberries are evenly coated. Turn into the pastry-lined pan. Bake for 30 to 40 minutes, until the curst is light brown and filling is set. Remove from the oven, cool on a wire rack, then chill. Before serving, remove the sides of the tart pan (or if using a 9 x 13-inch jelly roll pan, just leave the tart in the pan). Arrange the fresh raspberries on top of the filling and dust with 1 tablespoon of the powdered sugar. Before serving, whip the cream until stiff and mix in the remaining powdered sugar and vanilla. Top with the whipped cream. Makes 8 to 10 servings. |
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4244 Emerson Road, Duluth, MN 55803 218-721-3026