Fourth of July Tartlets
Enough filling for 1 (9-inch) pie or 12 (3-inch) or 36 (1-inch) tartlets
4-5 cups fresh raspberries or other fruits ( see notes
), rinsed and drained
1 cup granulated sugar
1/4 cup cornstarch
12 to 36 tartlet shells (depending on size) baked and cooled
Divide the berries in half, placing 2 to 2 1/2 cups in a saucepan and the remainder in a large mixing bowl. Mash the berries in the saucepan (a potato masher will do the job).
In a small bowl, combine the sugar and cornstarch. Stir together, then add to the saucepan.
Cook contents of saucepan on medium heat, bringing to a boil while scraping the bottom of the pan with a rubber spatula. Simmer and stir until juice becomes translucent (this only takes a couple of minutes).
People are also reading…
Remove from heat and pour over the berries in the mixing bowl. Gently fold everything together, then turn into tart shells. Chill until set.
Notes:
This is a standard way to make fresh strawberry pie or tarts. But you must have ripe, juicy berries that will give out lots of juice when mashed. If you find them, rinse, hull and slice any big one in halves or quarters, then proceed with recipe.
You can use blueberries (add the juice of half a lemon to saucepan) or blackberries instead of raspberries. Or, getting away from the holiday theme, peaches. British food writer Jane Grigson even made a similar pie using mangoes and lime. You'll need about 3 pounds of mangoes and 1/2 cup of lime juice.
● From Rebecca Boren
La Baguette tart dough
For about 1 1/2 pounds dough (enough for three 8-inch tart shells or a lot of 1- to 3-inch shells)
12 ounces unbleached all-purpose flour
2 ounces nonfat milk powder
8 ounces (2 sticks) butter
2 ounces granulated sugar
4 ounces ( 1/2 cup) iced water
Before you begin, allow butter to warm until soft, but not runny. Pour 1/2 cup water over some ice cubes in a glass, and set aside until needed.
Combine first four ingredients in the bowl of a stand mixer fitted with a paddle. Mix at low speed just until the ingredients form a coarse meal.
Measure 1/2 cup of the iced water, then pour it over the contents of the mixing bowl. Mix until dough just holds together. Be careful not to overmix.
Turn dough out onto a floured board. Knead a few times if necessary to make it all hold together. Then wrap in plastic and refrigerate for several hours or overnight.
Dough freezes well.
Note
: You can also make this dough in a food processor, as long as you are very careful not to overmix.
● From Norbert Satta, owner, La Baguette Bakery
Little blackberry tarts from France
Makes 1 dozen 3-inch tartlets
12 unbaked, chilled tart shells
1 1/2 cups vanilla or liqueur-flavored pastry cream
2 or 3 baskets fresh blackberries, rinsed and drained
About 1/2 cup granulated sugar
1 cup of red currant glaze, lukewarm but still liquid (optional)
For ease of maneuvering, arrange the empty tart shells on a baking sheet. Preheat oven to 300 degrees.
Spread a thin layer of pastry cream on the bottom of each tart shell. Heap the berries into the tart shells. Sprinkle lightly with sugar.
Bake for 25 to 30 minutes, until shells are lightly browned and fruit is tender. Remove from oven. If you like, brush each tart with a light coating of red currant glaze (This is usual, but baker Fabrice Mallet refuses to glaze any berries except strawberries.) Chill until serving time.
Variations: You can use blueberries or raspberries and, outside of patriotic holidays, sliced apples, pears, peaches or apricots. Use an apricot glaze with any fruit but berries. Substitute almond pastry cream (frangipane) for the pastry cream. Or, for a more durable tart, omit the pastry cream altogether. If you do that, try painting the inside of the tart shell with glaze before adding the fruit.
● From Fabrice Mallet, baker, La Baguette Bakery
Quick Hits
Currant or apricot glaze: In a small saucepan, combine 2 cups red currant jelly or apricot jam with 1/4 cup granulated sugar and 1/4 cup cognac or kirsch. Boil together until melted and sticky (some authorities advocate a temperature of 225 degrees). Strain the apricot glaze if you are feeling persnickety. Use to line tart shells and/or to brush over finished fruit tarts. Glaze will keep indefinitely in the refrigerator. Heat until liquid on stove or in microwave, and it is ready to use. For a thinner glaze, omit the sugar and substitute water for the liqueur.
Pastry cream: In the bowl of an electric mixer fitted with a whisk attachment, beat 5 egg yolks. Gradually pour in 1 cup of granulated sugar. Beat at high speed until the mixture is pale ivory and forms ribbons across the surface of the bowl. Beat in 1/2 cup all-purpose flour, then slowly add 2 cups boiling milk.
Scrape the mixture into a saucepan and set on medium heat. Cook, stirring constantly with a wire whisk and scraping with a spatula, until mixture boils on low heat for 2 to 3 minutes. (Or you can stir with a portable electric mixer). Don't worry about the lumps that appear as you cook - they will disappear. Off heat, beat in 1 1/2 tablespoons vanilla extract or 3 tablespoons brandy or liqueur. Chill until you are ready to use. Pastry cream freezes remarkably well.
● From Rebecca Boren