With all of the gorgeous fruit on display at my local farmers market, I was super happy that Christine of Cooking With Christine decided on Quick Classic Berry Tart for this week's Tuesdays With Dorie recipe.
I definitely have a weakness for fresh fruit tarts. As I couldn't trust myself with a full-sized tart at home, I transformed this recipe into tartlettes --- I can have a little taste and then send the rest off to my hub's workplace.
The berries were abundant at the farmers market this past weekend, and I had hard time narrowing down my choices. Strawberries were definitely overflowing in the stands, but I was drawn to some beautiful golden raspberries. Golden raspberries are milder and less tart than the red variety, with a flavor that reminds me of apricots. Although they're a bit pricey (5 bucks for a small basket), these gems are worth the occasional investment.
As you can prepare the crust and pastry cream in advance, this beautiful dessert comes together super fast when it's time to serve it to your guests.
Here are my recipe notes:
- The tart crust recipe yielded 21 tartlette shells.
- The little shells are made by pressing portions of dough into a mini-muffin pan. I used a shot glass to evenly press the dough up the sides of the pan.
- After freezing the dough in the pan for one hour, it is popped in a 375 degree oven for 12-14 minutes. The freezing step is critical for the shells to hold their shape while baking.
Vanilla Pastry Cream
- I used vanilla bean paste instead of vanilla extract (I love the little vanilla bean specks in the cream).
- I love Dorie Greenspan's pastry cream, but find that the amount of cornstarch makes the pastry cream a little too congealed for my personal preference. By reducing the cornstarch to 1/4 cup, I get the creamy consistency that I like.
- I had quite a bit of pastry cream leftover, as a little dollop will fill each tartlette shell. Halving the recipe will yield more than enough pastry cream. I don't mind the leftover cream - it's a perfect filling for eclairs!
- I skipped the drizzling of red currant jelly.
You don't need a fork to enjoy these tarlettes - just pick them up with your fingers and pop them in your mouth!
Buttery tart shell + creamy and slightly sweet pastry cream + sweet/tart and juicy berries = YUM!!!
If you'd like the complete recipe for this delicious and easy tart, please visit Christine's blog.