Saturday, August 1, 2009

Baking Berries Round 1

I'm sure y'all are on the edge of your seats wondering what I decided to do with all of my berries. Simmer down, I'm happy to report that I figured it all out. Dad and I ate a good many berries before I figured out what to do with them. Then I froze about half of them. I didn't think I would be able to freeze so many but once you get them frozen and then bagged up, they really don't take up that much room. And since my favorite way to eat berries is simply by the handful, freezing them really made the most sense.

I did however want to bake something with them. So the remaining 4 cups of raspberries and 3 cups of blueberries went into a berry tart. I'd never made a tart like this before but it was extremely easy. I foresee many tarts in my future!! They just present themselves so beautifully. I will not be giving you the recipe that I used though for the berry filling. It didn't set up properly and is just liquid. So in the future I will be seeking a different recipe for that part of the tart. Have no fear though, it does taste out of this world so it has been consumed without hesitation. And the crust, a new to me recipe, was fabulous! It held up really well even against the pool-o-berry-juice. So that recipe is all yours. It made a lot though and I had enough to make another smaller tart with it that is currently in my freezer for a last minute need.



Fabulously Tasty and Sturdy Tart Crust Recipe

Ingredients:

* 1 1/2 cups all-purpose flour, plus more for dusting
* 1/4 cup sugar
* 1/2 teaspoon kosher salt
* 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2 inch pieces
* 3 tablespoons sour cream
* 1/3 cup ice water

Directions:

In a food processor, pulse the 2 1/2 cups flour with the sugar and salt. Add the butter and sour cream and pulse until the mixture resembles small peas. Sprinkle in the ice water and pulse until the pastry just comes together. Transfer the pastry to a sheet of plastic wrap and pat it into a disk. Wrap up the pastry and refrigerate for at least 30 minutes or overnight.



It's excellent!! I was so pleased with how well it turned out- both flavor and texture. Almost has a shortbread flavor to it. A nice balance to the tartness of the berries.

Here she is, my drippy, runny tart. Excellent flavor but terrible eye appeal as the juice just runs out of the cut slice. Oh well! Can't win 'em all.








See the slice. Juice that did not gel up. But clearly I ate it anyway.










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