The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The fruits of summer

wally's picture
wally

The fruits of summer


We are in high fruit season in the Washington, DC area, with fresh strawberries, blueberries, blackberries and especially peaches waiting to be picked and devoured.


I found myself with an abundance of strawberries and blueberries this past weekend, and wanted to find a summery, dessert use to which they could be put.  After looking through a number of recipes, I cobbled together bits and pieces and came up with this one for a cool, refreshing summer dessert full of these fruits - a tart using a faux marscapone and a glaze made from a small amount of jam I made with extra strawberries and blueberries.


It's a delight - and easy to boot!


This makes a single 10" tart.  Total fruit used was 1 lb of strawberries and 1 lb of blueberries.


Shell:


1 1/2 cups all-purpose flour
4 tablespoons sugar
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk
1/4 teaspoon almond extract
4 tablespoons ice water


In food processor mix flour, salt and sugar.  Add butter cut into 1/4" pieces and blend just enough to achieve a course mixture.  Whisk together the egg, water and almond extract and drizzle into mixture while pulsing.  Once the dough forms a ball, stop and wrap in plastic and refrigerate for 30 minutes to 1 hour.


Faux Marscapone:


Of course, if you have the real deal at hand, ignore this.  But my local supermarket doesn't carry it, so I used this recipe which produces a credible substitute:


8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream
3 tablespoons powdered sugar
1/4 tsp vanilla extract
1/4 tsp almond extract


Mix together all ingredients and refrigerate


Quick Jam:


½ lb strawberries
½ lb blueberries
2 cups sugar
1/8 cup lemon juice


Cut strawberries in roughly halves and reserve the pointed tops for the final fruit layer.  Place strawberries and blueberries in food processor and chop - but don't puree.  Place the fruit, sugar and lemon juice in a pan and bring to a boil, stirring frequently until the sugar is melted.  Bring to a roiling boil and maintain for about 10 minutes or until mixture reaches 220°F.  Remove from heat and cool.  Strain through a sieve enough of the mixture to yield about 1/4 cup of liquid which is reserved for the glaze.  The remainder can be refrigerated and used on those wonderful breads you're baking for breakfast toast!


Final Preparation:


Roll the chilled dough out on a floured counter to a diameter of about 11".  Spray tart dish with Pam or a substitute, dock dough with a fork and bake in a preheated oven at 375°F for about 25 minutes, until nicely browned.  Allow to cool and remove from tart dish.


Spoon the chilled faux marscapone mixture into the tart.  Arrange remaining 1/2 lb strawberries and 1/2 lb blueberries in the mixture.  Heat the 1/4 cup of jam glaze and brush over the tart.



Chill and serve!  Easy and a great way to celebrate some of summer's fruitful delights.



Larry

Comments

Paddyscake's picture
Paddyscake

That looks cool and refreshing, delightful, I'm sure!


Betty

wally's picture
wally

Very refreshing...and given our heat wave here, that's a good thing to find!


Larry

LindyD's picture
LindyD

Wow - I love anything with sour cream and cream cheese.  The fruit would make me feel better about eating all those fats and calories!


That's a very beautiful little silver pot.  Is it for sugar?

wally's picture
wally

Thanks LindyD!  Yes, that's about how I look at it - the fresh fruit offsets the cream cheese (in my dreams at least!).  The silver bowl has been in the family for ages and was, I believe, originally for sugar.  As you can tell, it's sorely in need of silver polish.


Larry

dmsnyder's picture
dmsnyder

David

wally's picture
wally

Thanks David!

hansjoakim's picture
hansjoakim

Wonderful looking tart, Larry! Lovely, vibrant colours... you're making me hungry.


Have you attended the Dan Wing course, by the way?

wally's picture
wally

Yes!  I took the course with Dan Wing and had a fabulous two days up at KAF.  He has the most amazing portable wfo that he hauls around behind a '53 Chevy pickup.  I linked a post to my website in a previous blog.  You can read more (and see some great pics) here.


Larry

SylviaH's picture
SylviaH

In the heat of summer I could eat your fresh fruit tart for dinner. 


Sylvia 

wally's picture
wally

It's really refreshing.  I thought about going the route of a pie, but the thought of a chilled filling and fresh berries won out in this heat.


Larry

Franko's picture
Franko

Awesome tart Larry, really well done! I've been hoping to do one myself but the fruit is coming too slowly in our garden. I haven't been able to get enough at one time yet to do a full one. Mind if I just look at yours till then?


Franko

wally's picture
wally

Thanks Franko!  I have the luxury of buying my fruit at farmers markets - but I miss the pleasure you get from picking your own.


Larry

benjamin's picture
benjamin

Nice work Larry! I'm really not fond of fruit tarts, but this really makes me want to give them another chance!


ben

wally's picture
wally

I'm making up a levain and soaker tonight for Hamelman's sourdough seed bread after seeing your results.  If you like fresh fruit for dessert give this a whirl.


Larry

Neo-Homesteading's picture
Neo-Homesteading

That looks so wonderful, sweet and delicious! I wish I had fresh fruit laying around so I could make one ASAP. 

wally's picture
wally

Thanks so much!  I'm sitting here thinking about a bag of peaches that will be fully ripe in a day or two: a tart? a pie? cobbler?  Hmmm....


Larry

smitdisoja's picture
smitdisoja

This fresh fruit bouquet is a wonderful baby shower centerpiece because it is also a tasty addition to your baby shower food refreshments.