Monday, June 22, 2009
Just as promised, I'm writing about the rest of the strawberry creations I attempted this weekend. First up is this summery tart inspired by the recipe I found on one of my favorite blogs to stalk: Tartelette. I juggled the amount of fruit to add and snuck in a bunch of slices strawberries and then I shaped it like a tart instead of a galette, but it still came out quite good. I loved the tender crust which didn't get soggy and held it's own against the filling. Here is my recipe adapted from the one provided by Tartelette:
2 cups flour
2 tablespoons sugar
pinch of salt
1 stick butter, cut in small pieces
2-4 tablespoons cold water
Combine flour, sugar, salt and butter in the bowl of a food processor and pulse until the butter is cut in, but not too fine. Add the egg and pulse just until it's evenly distributed. Dump the contents into a bowl and mix it into a smooth mass adding a bit of water to help as necessary. Wrap in plastic and put into fridge to rest while you make the filling.
1 small apple; peeled, cored and diced
3 tablespoons lemon juice (about two lemons)
1 tablespoon sugar
1 tablespoon cornstarch
3 tablespoons water
1 pint sliced strawberries
1 pint blackberries, whole
Combine chopped apple, lemon juice and sugar in a medium pot over medium heat and cook until the apples are tender. Add the blackberries and the strawberries and cook a few minutes. Meanwhile, combine water with the corn starch and mix into a smooth paste. Add this mix to the fruit and cook until it's thick and no longer foamy, only another minute or two. Remove from heat and cool.
Preheat oven to 350F.
Roll out the dough on a lightly floured surface to about a quarter inch thickness. You can either cut 6 inch circles and make galettes like Tartelette did or go the lazy route and transfer the dough into a tart pan with a removable bottom, trimming along the top. Fill the shell with the cooled filling and top with decorative accents cut from the leftover dough if you like. You can brush the edges with an egg and sprinkle with some sugar if you want to make it pretty, but I figured it was sweet enough, so I skipped this step.
Bake about 20 min until the crust is a light golden color and serve warm with a scoop of ice cream.
The next recipe comes straight from the fabulous FoodBlogga, so I won't copy it here. I will tell you that the only adjustment I made was to toss in a few extra strawberries and a few extra pecans into the mix. It was by far the favorite of all the things I made both at the Father's Day BBQ and the people who got to try some at work. I'll definitely be making more of this moist and fragrant cake and I highly recommend you click on the link above and make this cake soon. It tastes a LOT better than this picture looks :)
Finally, I was flipping through some back issues of Gourmet when I ran across this recipe for Strawberry Gelato. I had all the ingredients and my ice cream maker bowl was already in the freezer, so I went for it.
3/4 cup sugar
1 tablespoon cornstarch
1 cup whole milk
3/4 cup heavy whipping cream
2 1/4 cups sliced hulled strawberries
2 tablespoons pomegranate juice
Stir sugar and cornstarch in heavy medium saucepan (don't do this too vigorously or you'll end up wearing the cornstarch like I did). Whisk in milk and cream. Whisk over medium heat until the base thickens a little and begins to bubble, about 5 minutes. Pour into bowl and cool over ice, stirring occasionally.
Puree strawberries in processor. I strained the mix to get rid of as many clumps and seeds as I could and then added into the gelato base. Mix in pomegranate juice and chill the mixture, loosely covered in the fridge for about 3 hours or overnight. Process in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze until firm, at least 3 hours and up to 2 days. Hoard or share as your conscience allows.
I tried to take a picture of the ice cream to share with you, but by the time I served it all and got back to the table, this is all I saw from everyones plates:
How's that for a raving endorsement?