Sometimes I get a “thing” in my head and I need to make it right away. This past weekend that “thing” were these tarts. I have had these mini flan pans for months….calling my name to MAKE A THING in them.Good excuse to eat dessert eh?Summer season is BERRY BERRY good. There is an abundance of blues, blacks, reds and yellows both at the market and in our garden to use in everything from starters to sides and desserts. Oh heck, I even throw in berries to main courses during this warm weather.
I just love the colors, taste and sheer beauty of these fruitful finds. There was one berry I didn’t see all season and had a hard time finding at the market. In fact, I sent my husband (who has the patience of a saint SOMETIMES) on a wild goose (berry) chase. He couldn’t find them anywhere. …AS USUAL….oh stop it….I know I’m complaining again but the thing is – that was the THING I needed.
I jumped into the car with him after his fruitless chase and we WENT A GOOSE(BERRY) hunting.I ended up picking up physalis at the market. OH….don’t worry….PHYSALIS isn’t an STD…it’s type of ground berry that looks kinda like a gooseberry but really is a PHYSALIS.These wildberry tarts are actually not that bad for you. Oh sure, there’s a sugar cookie dough crust but I decided that these really didn’t need a cream based filling. Just the tart and honey/lemon coated berries were good enough.
- THE CRUST
- ⅓ cup sugar
- ½ cup butter, room temperature
- 1¼ cups all purpose flour
- ¼ tsp salt
- 2 tbsp milk
- 1 tsp real vanilla extract
- THE FILLING
- 2 cups fresh wildberries, and ½ cup for garnish after tarts are baked and cooled
- * I used organic blueberries, red currants, driscolls blackberries and physalis
- 2 tbls honey, agave or maple syrup
- 1 tbls freshly squeezed lemon juice
- fresh mint leaves for garnish
- Preheat oven to 350F.
- In a large bowl, cream together sugar and butter until light.
- Beat in flour, salt, milk and vanilla, until mixture is crumbly.
- You will be able to gather the dough together with your fingers.
- Pour dough into a 9 or 10-inch tart pan OR divide into 4 small flan pans like I used
- Press it up the sides, making sure the layer on the bottom is even..
- Bake for 15-20 minutes, until crust is set and firm at the edges.
- Mix berries with honey and lemon juice.
- Fill tarts and rebake for 20 minutes at 325F
- Watch that they don't burn around the edges
- Serve warm or cool and garnish with additional berries mint before serving.
There is no cure for this by the way. Once you eat just ONE – you’re addicted.