Personally, I prefer whole grain breads made from a wonderful selection of King Arthur’s flours, but this website and blog remain the “go to” resource for professional bakers.
Spring reminds me of berries and the bakers at King Arthur have provided a delightful “Berries and Creme Tart” to entertain family and close friends that I made this weekend. Actually, I cooked two tarts with the hope of leftovers. Sadly, I was disappointed as not a crumb was left behind for even Cindy Lou Who (you have to be a fan of The Grinch Who Stole Christmas to understand the reference to Cindy Lou).
It seems to me that the bakers opted for raspberries, blackberries and blueberries, but most any berry will do. Without any editing (and none necessary), I present this lovely recipe from King Arthur for Berries and Creme Tart:
- 1 cup pastry cream mix prepared according to package instructions. Or, make rich pudding filling by preparing one 3.4-ounce box of instant vanilla pudding with heavy cream, instead of milk, and adding 1 teaspoon vanilla extract.
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 1/4 cup brown sugar, firmly packed
- 3/4 cup clear juice: apple, cranberry, cranberry variation…
- 1 teaspoon unflavored gelatin
- To make the crust: Beat together the butter, sugar, flavorings, and salt.
- Whisk together the flour and almond flour (if you’re using it), and mix into the butter. The mixture will be crumbly.
- Press the crust into the bottom and up sides of a 9″ to 10″ round tart pan. Use a fork to prick the dough all over. Freeze for 30 minutes (or longer), covered. Just before baking, preheat the oven to 375°F.
- Bake the crust for 20 to 22 minutes, until golden brown. Set aside to cool.
- Prepare the filling, and spread it into the cooled crust.
- Top with raspberries and blueberries, and serve immediately.
- If you’re not going to serve the tart immediately, add a glaze to keep the fruit fresh. Use a tart glaze spray, or the following.
- To make the glaze: Mix the brown sugar into the juice. Soften the gelatin in the juice for 5 minutes or so, then heat in the microwave or over low heat until the gelatin dissolves. Let cool to lukewarm.
- Brush some of the glaze over the fruit.
- Yield: 9″ tart, 8 to 10 servings.