Fresh Berry Tart Recipe

During this social isolation time, we’ve been having Sunday dinner at our house instead of with B’s family. With this new routine, I’ve been trying to bake something new each Sunday for us to try. And a few weeks ago when I asked B what he wanted, he replied fruit tart.” Fruit tart? I had no idea what he meant by that, but after scouring a few different places for recipes, got this one, and I have to tell you – it’s a winner. B, FW and LM all loved it. Even a week after eating it, FW asked for more and B told me it was one of the best things I’ve ever baked.

So, now I’m documenting the recipe for posterity – and sharing it with you! If you like fruit desserts, you must make this.

Fresh Berry Tart - I Crashed the Web

Fresh Berry Tart

Here’s what you need:

For the dough:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 10 tablespoons unsalted butter, sliced
  • 1 large eggs + 1 egg yolk

For the berry filling

  • About 3-4 cups of berries — I used 1 cup fresh blueberries, 2 cup fresh sliced strawberries and 1 cup raspberries
  • 1 lime (fruit and zest)
  • 2 tablespoons granulated white sugar
  • 2 tablespoons all purpose four
  • 1/8 tsp salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1/2 cup apricot jam
  • 1 TB water

Here’s what you do:

Make the dough:

  1. Combine butter and sugar into the food processor. Cream until they are light and fluffy.
  2. Add the eggs to the food processor and continue to blend.
  3. Combine flour and salt, and add to the food processor. Pulse a few times, or until the mixture comes together and appears to make a ball. Don’t overmix!
  4. Remove dough from food processor and chill in the refrigerator for 30 minutes or overnight.

Make the tart:

  1. Preheat the oven to 350 degrees F.  Spray a 9-inch tart or pie pan with non-stick cook spray. When chilled, remove the tart dough from refrigerator. Place the dough in the pie pan, and using your fingers, lightly press the dough and spread out onto the bottom of the pan and up the sides.  The dough should be uniform in thickness (about 1/4-inch thick).
  2. In a large bowl, toss the berries with sugar, zest and juice of the lime, and the 2 tablespoons of flour.
  3. Spoon the berries into the tart shell. Drop pieces of butter over the top.
  4. Bake for 55 to 65 minutes, or until the dough is light golden brown on the edges.  Cool about 1 hour.
  5. In a saucepan, heat the apricot jam and water until  combined.
  6. Use a pastry brush or small spatula to brush the warmed jam over the top of the tart.

I also made fresh a whipped cream to top the tart. It was great!

Some questions for you:

  • What do you prefer — fruit desserts or chocolate desserts?
  • What’s the last thing you’ve baked?

Atlanta Eats (And All You Can Eat Pie!!!)

Happy What I Ate Wednesday! Last week, B, FW and I were in Atlanta for a little vacation. We enjoyed some good southern food, local beer and plenty of cornbread  (yet not nearly enough  .. I think I may have a cornbread addiction). So for today’s WIAW, instead of just one day, here’s a sample of some of the great food I had on our trip.

The trip started out with a quick stop in Asheville where I had some of the best French toast ever … but I also bought this candy to keep me company in Atlanta.

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We of course had to have some fried green tomatoes. These had goat cheese fried with them!20170209_183427

And shrimp and grits. 20170206_182801

And plenty of biscuits and cornbread. Yummmmm cornbread!20170206_181548

One place we went to had an ALL YOU CAN EAT PIE BAR. (video below)

This was just one of our 4…or 5?…plates.20170206_185344

At the World of Coca-Cola,  I sampled 100 flavors of soda and other Coke products from around the world!20170208_142915

I also had some great Middle Eastern food one night. This was the chicken shawarma platter.20170207_193213

Another night was bar food. This BLT with avocado and mozzarella was also great.20170208_163808

We also had to try an Atlanta institution- The Varsity.  They’re known for their hot dogs. It was a cool, huge fast food place with an old school car hop feel!20170209_132329Yum. While it was a great trip with great food, my belly is ready to be back to normal eating! But my mouth is watering reliving them for today’s What I Ate Wednesday! Especially the cornbread.

Some questions for you:

  • Do you like southern food?
  • How do you like your cornbread- sweet? Savory?

 

Dulce De Leche Oatmeal Pear Pie

I hope you enjoyed the pie-turned-bar recipes I shared with you a few weeks ago. The pecan pie bars were my favorite – who knows, maybe I’ll make them again for Christmas?

Anyway – I wanted you to know that I DID make a pie for Thanksgiving. And in case you aren’t too full of desserts, sugar or carbs – here’s just the recipe for you – perhaps for your next holiday get together!

Have you ever had REAL dulce de leche? I’m talking homemade super sweet and creamy dulce de leche. Oh my goodness. My mouth is watering just thinking about it – when I lived in Ecuador, the family I lived with used to make a jar of it nearly every week. I’d eat it with everything, but mostly on their amazing baked goods. Rolls with dulce de leche? Bagel and dulce de leche for a mid-morning snack? Don’t mind if I do!

How good does that look:

(photo from The Intrepid Explorers)

Anyway, I’m no longer in Ecuador, but was able to find a bottle of real dulce de leche (sorry, I didn’t make it myself) at a local grocery store in the Goya section – which was PERFECT because I have been dying to make this pie recipe from my favorite new cookbook, Recipe Girl’s book! If you aren’t reading Recipe Girl’s blog or getting her blog emailed to you daily (as I am), then I suggest you start right away.

dulce de leche oatmeal pear pie

Dulce De Leche Oatmeal Pear Pie (slightly modified from the Recipe Girl Cookbook)

Here’s what you need:

for the crust

  • 3 1/3 cups oats
  • 1 cup (2 sticks) salted butter, melted
  • 1 cup flour
  • 1/2 cup light brown sugar
  • 1 Tablespoon cinnamon
  • 1 1/2 tsp nutmeg
  • 1 tsp vanilla

for the filling

  • 6 cups peeled and sliced ripe green pears – we only needed about 5 large pears
  • 2 Tablespoon lemon juice
  • 1 tsp vanilla
  • 1/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/3 cup cornstarch
  • 1/2 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup dulce de leche

Here’s what you do:

  1. Preheat oven to 375.
  2. Prepare the crust: Mix together all crust ingredients – oats, melted butter, flour, brown sugar, cinnamon, nutmeg and vanilla. Mix well until sticky and well combined. Reserve about a cup of the crust mixture and set aside. Take remaining mixture and spread crust into a 9 1/2 inch round pie dish. Pat down well with your hands so it’s stuck to the bottom of the pie dish. Bake for 10 minutes.
  3. Make the filling: Combine peeled and sliced pears, lemon juice and vanilla. In a small bowl, combine sugars, cornstarch, cinnamon and nutmeg. When these dry ingredients are mixed well, add to pear mixture. Toss until pears are coated well. Add dulce de leche a little bit at a time and try not to drool because the pears covered in dulce de leche are just amazing. Add filling to the cooled crust. Sprinkle remaining 1 cup reserved crust mixture on top of pie.
  4. Bake for 30 minutes and check halfway through – if top browns too soon, place some foil lightly on top of pie. After 30 minutes, check pie. Cook for 10-15 minutes more, or until pear is caramelized, bubbly and top is browned.
  5. Enjoy!
oatmeal cookie crust

oatmeal cookie crust

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You will LOVE this pie. I dare you NOT to. And can I share 2 more things that are pretty great?

1. I made a little extra filling and topping – and made mini pear oatmeal crumbles for a separate dessert!

2. B’s not a fan of pears. He won’t eat pears, doesn’t drink or eat pear flavored things, etc. BUT he loved this dessert anyway — woohoo! If you’re not a pear lover, I dare you to try this. Or at least sub apples for pears, because Recipe Girl says you can.

dulce de leche oatmeal pear pie

leftover filling and topping makes great pear crumble!