1 year ago
Tuesday, May 11, 2010
I am going to take my inspiration from this week's TWD recipe, Quick Classic Berry Tart, and submit a Quick (non)Classic Post. As has been the case with all of Dorie's tarts, this one was amazingly good and deceptively easy to make. It involves three components, two of which can be made ahead of time, and the third of which is fruit placement. Even I can't mess that up (although I can make it look less aesthetically pleasing than you). Part one is the sweet tart dough, which I have made and discussed here many times. Same old story -- I think I'm overhandling the dough, I probably AM overhandling the dough, but the taste and texture is of the tart crust ends up wonderful anyway. I can only imagine how great it must be when it is not overhandled. The great thing about the crust is that it actually needs to be frozen for a bit before it is baked, and while the recipe only requires a short stint in the freezer, you can keep the unbaked crust in there for days, weeks, months ahead of time! Perfect for the tart maker on the go!
Dorie's pastry cream is to die for delicious. I can usually take or leave puddings, custards, etc., as I generally prefer for there to be flour somewhere in my desserts, yet whenever I taste this pastry cream I have this crazy urge to tuck the bowl under my arm like a football and protect it from people who might try to strip it away from me. Then I remember, "oh yeah, I bake as a way to show people that I love them!" and I put the bowl down. Anyway, I've made Dorie's pastry cream several times for various recipes and have never had any trouble with it. It thickens easily and is rich, smooth and delicious. And it can be made a day or two ahead of time and refrigerated until it's time to assemble the tart. It's pretty much perfect -- I don't know why I'd ever want to make a different pastry cream.
The fruit placement segment of this dessert is our chance to flex our creative muscles. I went with randomly scattered berries, which seemed to suit my lifestyle more than some kind of orderly pattern.
Then brush the fruit with a jam glaze (I guess that's a fourth component), and you're done!
The result is a beautiful, impressive dessert that is really no more difficult to make than brownies (in fact, for me, it might be easier than brownies, since I'm riding a long streak of underbaking brownies). I made this when we had some friends over for dinner, and it was a huge hit. Dorie says that it's best the same day once it's assembled, but David and I enjoyed it the next day as well. This tart is now my go-to spring and summer dessert.
Cristine of Cooking with Cristine picked this tart. Great pick, Cristine!
Posted by Cathy at 12:01 AM