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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, July 26, 2015

Tart of the Month - Mini Bumbleberry Tarts


Bumbleberry isn't a real berry. I thought everyone knew that but when I was searching for bumbleberry tart recipes, one of the search autofill results was "bumbleberry tree". So I guess some people think it's a magical berry!

Bumbleberry is a mix of several different berries, and it makes a wonderful combination in pie, tarts and other desserts.  


For these tarts, I used raspberries, blackberries, strawberries and blueberries. 

Here's what you need for these tasty tarts:


For the pastry:
You can use store-bought pastry. I used reserve, frozen pastry I made for a previous tart.
To make your own:

1 cup all purpose flour
4 tablespoons powdered sugar
kosher salt
6 tablespoons cold butter cut in cubes
3 tablespoons cold water


Place the flour, sugar and a pinch of salt into a food processor and pulse to combine. Add the butter and process for about 10 seconds until it forms little balls. Add cold water, one tablespoon at a time, until the dough comes together.  Cut the dough in half and press each half into a flat disk. Wrap in plastic and refrigerate for 30 minutes. 


Once chilled, cut one of the disks into 12 equal squares.


Press each square into a flat round and press into a mini muffin tin. 


Repeat with the second disk of pastry to make 24 little tart shells. Refrigerate in the tin for 30 minutes. 


For the filling: 
2 cups mixed berries (strawberries, raspberries, blackberries, blueberries, or any combination of these or other berries)
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon zest
1 tablespoon lemon juice



Pre-heat the oven to 400 degrees. Cut the blackberries and strawberries into bite-sized pieces and mix with sugar, cornstarch and lemon juice & zest.


Place a heaping teaspoon of berries into the chilled tart shells. 


I overfilled these and they bubbled up a lot. If you fill them a bit less they will be easier to manage. 


Bake the tarts for 25 minutes. Remove from the oven and cool 5 minutes.


Remove tarts from pan. Use a knife to loosen them if necessary. And cool completely on a rack.


These little bumbleberry bites are great for an afternoon snack or simple dessert. 


Serve them with a spoonful of ice cream or whipped cream, or just pop them in your mouth.

Enjoy!   

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