Glazed fresh fruit tart looks so elegant and summer-ish. They are the perfect dessert, whether your meal is casual or formal. In some ways, I guess its a version of a fruit pizza.
Apart from the fresh fruit and glaze, pastry cream adds a nice base to the tart. A custard pudding hybrid, pastry cream is used for ‘filling’, in the cold form, not as a pudding. Widely used to fill desserts like napoleons, cakes, cream puffs, tarts, etc.
To define, pastry cream is basically custard thickened with cornstarch and has a higher stability as compared to custard puddings which use just eggs to achieve their creamy texture. Vanilla is the classic flavor because it has to complete other flavors of the dessert. Pure vanilla is always best as the artificial flavorings add bitter taste profiles. In addition, some alcoholic desserts use pastry cream mixed with rum.
This tart has a layer of vanilla pastry cream, topped with raspberries and blueberries then brushed with an apricot glaze.
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Berry Custard Tart
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Instructions
Pastry Cream
In a heavy saucepan, stir together the milk & 1/4 cup sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks & egg. Stir together the remaining sugar & cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you don't cook the eggs. Return the mixture to the saucepan; slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil & thickens, remove from the heat. Stir the butter & vanilla, mixing until the butter is completely blended in. Pour into a heat proof container & place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled then beat until smooth with an electric mixer before using.
Other Prep Work
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Line an oblong tart pan with thawed puff pastry. The short ends of the pastry should be even with the bottom of the pan but the long sides should come up to the top of pan sides. With a sharp knife, score the long sides where the sides meet the bottom of pan. Do not cut all the way through. Pierce the center of the pastry with a fork. Whisk together the egg and milk. Brush the edges of the pastry shell with the egg wash.
Bake the pastry shell for 15-20 minutes or until puffed and golden brown. Remove to a rack to cool completely. If needed, press the center down lightly to create an indentation. Cool while preparing filling.
Rinse & carefully dry fruit on paper towels. In a small blender, puree apricot preserves with water or liqueur until smooth.
Assembly
Place smooth pastry cream in a piping bag with a large flat tip. Carefully pipe pastry cream in long strips to cover the bottom ONLY of the puff pastry shell.
Arrange a row of raspberries down both sides of the tart; close to the edge & close to each other. Using a long straight edge helps to place the fruit in an even line.
To 1/3 of the apricot glaze add some red food coloring to help accent the natural color of the raspberries. Apply a couple of light coats of the glaze carefully to the raspberries.
Fill the center of the area with blueberries, being careful to distribute evenly in rows. Using the remainder of the un-colored apricot glaze, give several light coats to blueberries. Chill until ready to serve.
Shortcake is such a classic dessert that is perfect for spring and summer. True shortcake has history, even pedigree, but there is some confusion as to its name. ‘Short’ is an English word that means crisp. Or, more specifically, something made crisp with the addition of either butter or shortening.
Another issue with shortcake is whether it should be cake-like or biscuit-like. Some culinary researchers claim that’s a regional preference. Even though the name has English origins, most sources agree that shortcake was a North American invention. Being so versatile, this simple, elegant dessert can be made with any number of fruits and served warm or cold.
I am using some of the LorAnn company’s Blueberry Emulsion today, to add a real pop of flavor to the glazed blueberries. These should be so good!
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Glazed Blueberry Shortcakes
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Instructions
Shortcakes
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Spray mini Bundt pans with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently fold in the fresh blueberries.
Divide the batter evenly among the prepared cavities in mini Bundt pans. Each cavity should be about 3/4 full.
Bake for 18-20 minutes. Allow the cakes to cool completely in the pan before attempting to remove them. Gently loosen each cake with your fingers then invert the pan to release the cakes onto a wire cooling rack.
Glazed Blueberry Topping
Place 1 cup of the blueberries in a saucepan with 1/4 cup water, sugar & cornstarch. Bring to a boil & simmer until juicy & thick. Place the remaining berries & blueberry emulsion in a bowl; add glaze mixture & toss to coat.
Lemon Drizzle
In a bowl, whisk together 1 cup powdered sugar, 1 tablespoon fresh lemon juice, and 2-3 tablespoons milk. Add the milk 1 tablespoon at a time to achieve the desired consistency.
To Serve
Place shortcakes on individual serving plates. Drizzle with lemon glaze & top each cake with some glazed blueberries. Garnish with lemon zest.
Recipe Notes
- LorAnn's Blueberry Emulsion tastes like fresh ripe berries.
- Add instead of using blueberries or in addition to the fruit to add a punch of blueberry flavor and color. Use in any recipe as you would an extract - and experience better results. 1 teaspoon baking extract = 1 teaspoon emulsion
Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.
Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.
Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.
There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.
My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!
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Blueberry Cream Cheese Brownies
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Instructions
Oatmeal Crust
Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
Cheesecake
In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
Chocolate Batter
In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
Blueberry Topping
In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
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Recipe Notes
- Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
- Just for fun, I made some of the brownies as individuals to see what they would look like.
Nothing says summer like fresh fruit and if blackberries aren’t in the mix, you’re missing out. Blackberries have a sweet, tart flavor making them perfect for salads, smoothies, blended into savory sauces, eaten fresh or in desserts.
Blackberries are closely related to raspberries but should not be confused with the black raspberry. Although native to Europe, we can grow them here in Canada. They will thrive in a wide range of soils but good drainage and direct sunlight are a must. Blackberries are the largest of the wild berries, growing on thorny bushes called brambles.
Because blackberries and blueberries make such an amazing combo, using them in this tart seems very fitting. My favorite alternative cornmeal pastry makes a buttery yet slightly crunchy crust. Since it stays so soft, I found it easier to press this pastry into the tart pan as opposed to rolling it out. I added a border after I filled the shell to give it a more rustic look. What more could you want — eye appeal and a fabulous flavor!
I should mention, I’m going to post some balsamic glazed fig & pork kebabs next time. Save a couple of pieces of this tart as they are a perfect ending to that meal.
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Blackberry & Blueberry Rustic Tart
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Instructions
Cornmeal Pastry
In a bowl, whisk together flour, cornmeal, sugar & salt. With fingertips, cut in butter until mixture resembles small peas. In a measuring up, combine ICE water & sour cream. Add to dry mixture. Mix only until combined, do not over mix. Press into your favorite choice of pan ( tart, quiche or pie pans are all good). Place in fridge or freezer until ready to fill.
Filling
Preheat oven to 375 F. In a large bowl, combine berries, sugar, flour & lemon juice; spoon into pastry shell. Brush edges with beaten egg & sprinkle with coarse sugar.
Bake 45-50 minutes or until crust is golden & filling is bubbly. If your pan has a removable bottom, it makes it a lot easier for serving. Cool slightly & serve with whip cream (or ice cream) if you choose.
Perogies are of virtually untraceable Central or Eastern European origin although speculation has it the recipe could have been brought from the Far East.
Thinking beyond potatoes and cheddar — who knew that perogies could be filled with fruit?! Although the most traditional fruit filling is plum, many fruits will work. Summer perogies are often filled with apricots, sweet or sour cherries and apples. At Christmas, sweet poppy seed filling is a popular choice. This simple food turns into a wonderful dessert when served with orange sauce, lemon curd, a basic chocolate ganache or even a raspberry or strawberry coulis.
I realize we are not quite into summer yet but blueberries are great anytime. What makes berries so attractive as a filling is their size and texture. Perogies need only a short time to cook – a few minutes each in water than in the frying pan so the berries will break down sufficiently in this amount of time.
While savory perogies are often fried, baked or even deep fried after being boiled, most fruit perogies are served without frying, lending a delicate texture to the more delicate flavor of the fruit.
Since I wanted to serve these blueberry perogies as a compliment to our roasted bratwurst and veggies, we preferred them slightly fried and topped with a sweet/savory balsamic blueberry sauce. It made a great combo!
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Blueberry Perogies
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Ingredients
Balsamic Wild Blueberry Sauce
Blueberry Filling for Perogies
Ingredients
Balsamic Wild Blueberry Sauce
Blueberry Filling for Perogies
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Instructions
Balsamic Sauce
In a small saucepan over low heat, place blueberries, garlic & honey; stir until mixture begins to boil & thicken. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey. Set aside, keeping warm until ready to serve.
Blueberry Filling
Wash & dry blueberries; set aside. In a small dish, combine cornstarch & sugar; set aside.
Perogy Dough
In a large bowl, whisk together flour & salt. In a separate bowl, whisk together egg, sour cream & oil until well mixed. Add liquid ingredients to dry mixture & gently combine. Before the dough is completely mixed, transfer to a lightly floured work surface. Knead dough 7 or 8 times to form a soft ball. Do NOT over-work dough.
Roll out dough to 1/8-inch thickness. Using a 3 1/2-inch cutter, cut circles out of the dough or if you prefer to just cut same size pieces from dough ball. Stretch each to a 'perogy' size. Place about 1 tablespoon of berries on each round of dough. Sprinkle 1/4 teaspoon of the sugar/cornstarch mixture over berries. Moisten the edge of each dough circle with a little water & fold the dough over filling. Pinch the edges firmly to create a tight seal.
Place perogies on a baking sheet lined with parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
Fill a large pot with about 8 cups of water. Add 1 teaspoon of salt (+ 1 tsp oil if you wish), cover & bring to a boil. Cook perogies in batches. Stir gently until perogies float, cook about 2-3 minutes. Do not over cook or dough will be tough.
Serve perogies with warm balsamic wild blueberry sauce.
HAPPY CANADA DAY !
We are celebrating our country’s 150th ‘birthday’ this year. July 1st marks the historical event in which Canada gained its independence from Great Britain in 1867. This important holiday celebrates the birth of Canada as an independent nation.
Our July 1st holiday is comparable to the July 4th, ‘Independence Day’ holiday celebrated by the United States. Along with numerous parades, concerts, carnivals, festivals and firework displays, Parks Canada entrance fees are being waived in 2017 to mark this occasion.
Food and drink are almost as synonymous with Canada Day as the colors of red and white. Barbecues are definitely the preferred choice of food event for the day.
For ‘our’ barbecue, I am going with some BACON-WRAPPED BURGERS, POTATO SALAD with BLUEBERRY-LEMON CHEESECAKE CUPS. Yum!
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Bacon Wrapped Burgers/ Potato Salad/ Blueberry Cheesecake Cups
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Ingredients
Blueberry-Lemon Cheesecake Cups
Ingredients
Blueberry-Lemon Cheesecake Cups
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Instructions
Bacon-Wrapped Burgers
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In a large bowl, combine the first seven ingredients & 2 Tbsp barbecue sauce. Crumble beef over mixture & mix well. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty & secure with a toothpick.
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Barbecue at 350 F. until meat is no longer pink. Baste frequently with remaining barbecue sauce during latter part of cooking.
Blueberry-Lemon Cheesecake Cups
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Add boiling water to jelly powder; stir 2 minutes until dissolved. Refrigerate 45 minutes or until slightly thickened.
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Preheat oven to 325 F. Mix graham crumbs & butter; press about 3 Tbsp onto bottom of each of 8 -125 ml, pyrex custard cups. Place on rimmed baking sheet; bake 6 minutes. Cool.
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Beat cream cheese & sugar with mixer until blended. Gradually beat in half & half; Stir in jell-o. Spoon into cups; top with fresh blueberries.
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Recipe Notes
- You can find the potato salad recipe in the June 2016 blogs.
