Berry Tartare Recipes

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

SUMMER BERRY TART

Steps:

• Preheat the oven to 375°F. Place the oven rack in the middle of the oven.

BERRY TARTARE

Steps:

• Rinse berries, and drain on paper towels (berries must be dry).
• Place 1 cup each of raspberries and blueberries plus a few sliced strawberries in saucepan with sugar, vinegar and liqueur. Cook over low heat about 20 minutes, until soft. Puree in food processor, and then force through sieve. Refrigerate until cold, for at least 1 hour.
• Meanwhile, finely chop remaining berries by hand, and put them into a sieve suspended over a bowl to drain for 30 minutes. Transfer to a bowl.
• When sauce is cool, mix a few tablespoons of it with the chopped berries. Form 3/4-cup portions of berry mixture into cylinders on each of four dessert plates, using a round mold or a can with top and bottom removed. Drizzle remaining sauce around tartare, and then place a couple dollops of mascarpone on each plate. Garnish with mint, and serve.

TARTAR SAUCE

Steps:

• Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.

MIXED BERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
• Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
• Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
• Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
• Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.