Monday, June 30, 2014

A Patriotic Red, White and Blue Berry Tart

Why not celebrate Independence Day
with a festive berry tart? 

The original recipe came from here and calls for using
a tube of pre-made sugar cookie dough for the shell and
star cut-outs. Sounds easy, but I can foresee the cookie dough
only expanding and puffing in the oven (even after chilling 
awhile) and the stars not looking like stars once baked.  
So, I opted to use a trusted Pate Sucree 
(fancy French for a sweet crust).  If you
want an easy, good, all around Pate Sucree recipe,
Martha Stewart has a great one here.
I blind baked the crust first and baked the cut-out stars 
on another baking sheet.  I also made the 
filling ahead of time and left it in a bowl in the frig 
until I was ready to finish assembling
the tart before taking the picture and serving it.

The just-out-of-the-frig filling makes this finished tart cool and
refreshing, besides being delicious and patriotic!
Here is my recipe:

Red, White, and Blue Tart
Adapted from


1 recipe Pate Sucree
Sugar for sprinkling
1 (14 oz.) can sweetened condensed milk
1/2 cup sour cream
1/2 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 cup fresh blueberries
2 cups mixed fresh red raspberries and fresh strawberry halves

Preheat oven to 325 degrees. 

For crust and cookies:
On a lightly floured surface roll out pate sucree to about 1/8" and at least 13 1/2".  Using this rolled out pastry, cut one 10 1/2" x 13 1/2" rectangle and fit into an 8" x 11" tart pan with a removable bottom. With lightly floured hands, gently push the pastry up the sides of the tart pan (being careful not to stretch the pastry). Place the rolling pin on the top edge of the tart pan and gently roll, cutting off the pastry flush with the top of the tart pan.  Using a star cookie cutter, use the remaining pastry to cut out stars. Place the stars on a parchment lined baking sheet and sprinkle with sugar.  Freeze both the tart and stars for 15 minutes.  Prior to baking, place pie weights (or beans/rice) on top of parchment in the tart pan. Bake until sides look like they are beginning to get golden brown, about 12 minutes. Take off parchment and weights and continue to bake until bottom is golden brown. Cool on a wire rack. Bake the cookies until golden brown. Cool on wire rack.

For filling:
In a mixing bowl, combine condensed milk, sour cream, lemon peel, and juice. Stir about 3 minutes or until mixture is thickened. Cover and chill until ready to assemble tart.

To assemble:
Loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares. Makes 12 servings.

 What are you planning to eat for Independence Day?

Thank you for visiting.

This week I will be joining:
Rattlebridge Farm for Foodie Friday


Wednesday, June 25, 2014

Flower Lemon Rosemary Tea Cookies

Some of you might be thinking lemon and rosemary in a cookie?

Lemons and Rosemary actually make a great flavor combination. 
It is most often used together in chicken dishes but in this case
it is used together in a tea cookie.

This tea cookie is basically made from a shortbread dough
with a wonderful butter flavor along with the lemon and rosemary.
Using my spritz gun, I made flower spritzes of the dough then
baked them. 

Using a small metal spatula, I very carefully lifted the warm
tea cookies onto a cooling rack.  After letting them completely
cool, I drizzled them with some lemon and sugar icing
from a small parchment piping bag.

As you can see, they came out as cute little flower cookies.
Crisp and delicious cookies perfect for a tea party!

I would like to give credit for this recipe where credit is do,
so you can click on The Gray Boxwood for this recipe.




Related Posts Plugin for WordPress, Blogger...