one cake two cake

I’ve had a fair amount of practice now, but I’m still a little wary of making pie crust. I’m getting good at the whole cutting-in-the-butter process, but rolling out pastry is still embarrassingly hard for me. Why is it so hard to roll things? It seems like a basic skill. Along with doing the laundry before completely running out of clean clothes, and remembering to put on sunscreen. I guess there are a few things I need to work on.

I gave myself a break with this tart – it uses a pat-in crust that is refreshingly simple. Even more refreshing is the filling: although my summers are usually a time for pies and crumbles and other things best served warm, it’s been unbearably hot and this tart has a stovetop filling, that sets in the fridge. Half the berries are cooked into a velvety base, and then fresh berries are folded in so that you still get tart berry explosions in every bite. It is very pretty before you cut into it, and then when you take a slice it kind of splodges everywhere. But no one minds, everything is splodgy once it’s in your tummy anyhow.

Fresh Blueberry Tart– adapted from The Canadian Living Cookbook

Pastry:

1 1/4 cups flour
3 tablespoons icing sugar
Pinch of salt
2/3 cup cold butter, cubed

Filling:

2/3 cup sugar
3 tablespoons cornstarch
Pinch of salt
1/3 cup cold water
5 cups blueberries, divided
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon butter

Preheat oven to 350°F. Stir together flour, sugar, and salt. Using pastry blender or two knives, cut in butter until crumbly. Press dough together with fingers until it holds together. Press dough into 10-inch tart pan with removable bottom. Prick all over with fork. Bake in bottom third of oven until light golden, about 20 minutes. Let cool on rack.

For the filling: In a saucepan, stir together sugar, cornstarch and salt. Whisk in water, 2 cups blueberries, lemon zest, and cinnamon. Bring to simmer over medium heat. Reduce heat and simmer gently, stirring often, until glossy and thickened (about 10 minutes). Remove from heat and stir in lemon juice and butter. Let cool slightly.

Gently stir remaining berries into cooked berry mixture. Spoon into prepared crust and smooth top. Refrigerate for about 30 minutes, or until set.

hmm… after weeks of inertia, I’ve been forced into action by the fact that Melissa is now following this blog… kinda mortifying to not actually have anything on it. But I’m also too tired to write anything intelligent, so I will just put up a pretty picture! Demonstrating my extreme patriotism.

Okay, maybe I’m motivated enough to include the recipe too… after all, that was kind of the point of this whole thing.

Red, White and Blue Tart (adapted from various Epicurious recipes)

Crust:

• 8 whole graham crackers, coarsely broken
• 1/4 cup (packed) golden brown sugar
• 1/4 cup (1/2 stick) butter, melted

Filling:

• 6 ounces cream cheese, room temperature
• 1/3 cup sugar
• 1/2 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Topping:

• 2 large strawberries, hulled, sliced
• 2 1/2-pint containers blueberries
• 1 1/2-pint container raspberries

*** Note: This recipe makes a 9-inch tart. I actually roughly scaled these amounts up for a 10-inch pan, it worked beautifully and tasted amazing. Also, if you tuck the strawberries into each other like a fan, people think you’re really fancy…

Make crust:
Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)

For topping:
Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)

Oh, and this picture, while less pretty, gives a better idea of how to arrange the berries: