Sunday, June 28, 2015

Star Spangled Blueberry Tart

This is one of those serendipitous treats that happened to come together with very little effort. The stars just kind of alined, you might say. I had a pack of dough in the freezer from the last Sourdough Surprises challenge. I picked up a quart of blueberries at the Farmer's Market and someone was nice enough to bring home a pint of ice cream. Voila, dessert is served!

The ice cream is a great foil to the tangy sourdough crust. But the blueberries really shine here, just a bit of sugar, some lemon rind and a pinch of nutmeg and cinnamon. This is the best kind of summer dessert ever; fresh berries, easy preparation and delicious. Now that's really something to celebrate. Commence the fireworks!

star spangled blueberry tart

10 ounces pie dough
1 quart fresh blueberries
1/3 cup raw cane sugar (plus some for the top)
rind of 1 lemon
1 tablespoon fresh lemon juice
1 teaspoon potato starch
1/4 teaspoon cinnamon
pinch of nutmeg
egg wash
vanilla ice cream (optional)

Preheat oven to 350 degrees. On a lightly floured surface roll the dough out to a 10 inch circle.  Fit dough into a 9 inch tart pan; trim excess dough and reserve for top. Prick the bottom of the dough with a fork in 5 or six spots. Refrigerate for 10 minutes then bake for 10 to 12 minutes.

In a large bowl combine blueberries, sugar, lemon rind, lemon juice, potato starch, cinnamon and nutmeg. Fill baked tart shell with blueberry mixture. Roll out the remaining dough and cut out stars using a star cookie cutter. Arrange stars on top of blueberries. Brush stars with egg wash and sprinkle with sugar.

Bake for 35 to 40 minutes or until dough is golden brown. Chill before cutting. Top each slice with a scoop of ice cream.

Saturday, June 20, 2015

Almond Galette with Fresh Berries

I'm back from a well deserved hiatus from food. Not that I haven't been eating, just not sharing with you. What better way to reboot the blog that with a sweet submission for June's Sourdough Surprises.

This month it's crostatas or gallettes, not sure what the diff is, I chose galette. I went a little out of the box in that I didn't make a traditional baked fruit filling but rather filled it with an almond cream, then finished it with fresh strawberries.

I was delighted with the results. It was an easy and scrumptious way to use up ripe, succulent berries straight from the Farmers Market. As suggested, I used this recipe for the crust. I know it's good 'cause I used it here. It made enough for two and I froze one to use later. That can only mean another trip to the Farmers Market, more fresh, summer fruit and more galletes! Yes, please, may I have another!

almond galette with fresh berries 

pate brisee (adapted from The Bojon Gourmet) 
2 cups white whole wheat flour
1 tablespoon raw cane sugar
1/2 teaspoon salt
1/2 cup cold butter, cup up
1/2 cup cold vegetable shortening
1 cup sourdough starter

Sift together flour, sugar and salt.  Cut in butter and shortening until mixture is crumbly.  Stir in starter and mix until dough forms.  Knead briefly to smooth, divide in half.  Wrap each half in plastic and chill for at least one hour. (Makes enough to two galettes or one double crust pie)
almond filling and assembly:
6 tablespoons soft butter
1/2 cup raw cane sugar (plus some for the crust)

2 eggs (plus one for the crust)

1 teaspoon vanilla extract

1 cup almond flour

2 pints strawberries
1/4 cup seedless raspberry jam

In a medium bowl blend together butter and sugar. Beat in eggs and vanilla extract. Stir in flour until incorporated. Chill until needed. 

Preheat oven to 350 degrees. Take dough out of the fridge just long enough for it to become workable. On floured parchment paper, roll dough out to a 12-14 inch circle. Transfer to baking sheet. Spread almond filling in center of dough to about 3 inches from the edge.

Fold the edge of the dough over the filling, pinching together any gaps.  Brush the crust with beaten egg and sprinkle with raw cane sugar.  Bake for 20-25 minutes, or until crust is golden and filling is baked through. Cool on a rack before topping. 

Heat raspberry jam just to loosen it up, and let cool.  Cut the tops from the strawberries and slice in half.  Toss berries in jam until evenly coated and arrange on top of galette. If you're not serving the entire gallete at once I would suggest just topping each slice, as the berries will stay nicer that way.