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.
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.
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
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!
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.