Oléron Berry Tart Recipes

BERRY TART

Steps:

• In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
• Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
• Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
• Once chilled, roll the dough out into a 1/8 inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
• Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and lay a good-sized piece of parchment in the center of the crust. Add pie weights, uncooked beans, or uncooked rice to the center to weigh down the parchment.
• Bake for 15 minutes, remove the parchment and weights from the crust and then bake for an additional 10 minutes, or until the edges are golden brown. Let cool completely.
• Use the blunt side of a paring knife to remove the seeds from the vanilla pod.
• Add the milk and vanilla beans to a medium saucepan. Heat over medium heat until the edges of the milk begin to bubble, but not boil.
• While the milk heats, whisk together the sugar, salt, cornstarch, and egg yolks in a medium sized bowl. As soon as the milk starts simmering, remove it from the heat and slowly pour it into the egg yolk mixture while whisking constantly.
• Add the mixture back into the saucepan and return to medium heat. Whisk constantly for 1-2 minutes until it starts to thicken. Lower the heat to low and continue to whisk for 3-4 minutes as the mixture continues to thicken and starts to bubble.
• Remove from the heat and whisk in the butter until it is completely absorbed. Pour the custard into the cooled crust. Immediately cover the hot custard with plastic wrap, being sure the plastic wrap touches the entire surface to prevent a skin from forming.
• Place in the fridge and cool for 4 hours, or overnight.
• Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds. Mix again before using a pastry brush to brush the glaze across the top of the berries.
• Serve Immediately.

OLéRON BERRY TART

Steps:

• Pastry.
• Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
• Combine cream and egg yolk and add to the butter/sugar/flour mixture.
• Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
• Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
• Wrap ball of dough in plastic and refrigerate for 3 hours.
• After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
• Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
• Be careful not to pull the edges.
• Place prepared crust in the freezer for 10 minutes.
• Preheat oven to 350 degrees.
• Line the frozen tart shell with foil and fill with dried beans to weigh it down.
• Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
• Cool while preparing filling.
• Filling.
• Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
• Cream butter and remaining sugar.
• Add egg yolks and sir until smooth.
• Add the ground almond sugar mixture and the vanilla.
• Spread almond cream into the baked and cooled tart shell.
• Arrange 2 cups of the raspberries over the top of the cream.
• Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
• Remove from oven and cool for 2 hours.
• When you are ready to serve, cover with the remaining 2 cups of raspberries.
• Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.

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.