Fresh Strawberry Tart – Now with 100% Less Tart Pan

Fresh Strawberry Tart – Now with 100% Less Tart Pan

Dessert Fruit Pie

There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, and thickly glazed, it will look like something from a Paris pastry shop. And, I did say, “look like,” not “taste like,” but that’s not our fault. They have better cream cheese.

If you have a tart pan, go ahead and use it, but going free-form is always kind of fun, and even though we’re going to handle the dough a bit more, that’s not a problem with our almost foolproof buttercrust pastry. Just be sure to build up enough around the outside before you crimp, so that your tart is deep enough to hold the filling.

I joked about this being so beautiful that nobody will care what it tastes like, but of course, that’s ridiculous. Do not attempt this unless you can find some perfectly ripe, sweet strawberries. And when you do, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1/2 of our buttercrust pastry dough recipe

1 pound fresh strawberries

For the sweet cheese mixture:

8 ounces cream cheese or *fromage blanc

2 tablespoons crème fraiche

2 tablespoons white sugar

1 large egg yolk

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1/2 teaspoon lemon zest, or to taste

For the glaze:

1/4 cup apricot jam (the clearer, the better), plus 2 teaspoons water, heated until brushable. Let cool a bit before applying.

*Note: my cream cheese was suspiciously thin, so your mixture will probably be thicker, and a little easier to work with.

- Bake tart shell at 375 F. for 20-25 minutes, until golden-brown, fill with cheese mixture, and finish baking for another 20 minutes, or until the pastry is browned, and the filling is set.

Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone

Fresh Strawberry Jam – Because Man Cannot Live on Clotted Cream Alone

Breakfast Fruit Sauces Side Dish

Actually, I don’t think you can live on just clotted cream and fruit preserves either, but regardless, as promised, here’s my preferred method for making strawberry jam. While amazingly delicious, and quite satisfying to make, I’ll have to put this on the same list as homemade ketchup. This is fun to make once in a while, but due to the effort, and time involved, Smuckers has nothing to worry about.

This version features a lot less sugar than many recipes, which is kind of crazy, since we use over two cups, as well as a homemade pectin puree, to help tighten-up the texture. Feel free to use pectin powder or liquid instead, but I think I did a pretty good job explaining why I don’t in the video.

Strawberries should be sweet, and plentiful this time year, so if you’re looking for a fun project, especially if your last fun project was making clotted cream, I really hope you give this delicious, fresh strawberry jam a try soon. Enjoy!

Ingredients for about 3 cups of Strawberry Jam:

For the pectin puree:

3 apples, chopped

1 lemon, chopped

1 cup water

For the jam:

3 pounds strawberries, rinsed, and trimmed

1 1/2 cups (or whatever you got) pectin puree

2 1/4 cups white sugar, added in two additions

1 teaspoon fresh lemon juice

Please Note: To test without a thermometer, wait until the jam starts to reduce and thicken, and spoon some of the mixture on a plate, and place in the freezer for a few minutes, until the jam is cold. If it's jelled, you're done. If it's still runny, keep cooking, and testing. 

Fresh Berry Fool – It Would be a Pity Not to Make This for Labor Day

Fresh Berry Fool – It Would be a Pity Not to Make This for Labor Day

Dessert Fruit

There are like a thousand approved ways to combine sweet cream and fresh fruit, but this gorgeous fool may be my favorite. Of course, the easy-to-joke-about name helps, but what I really love is how surprisingly light this is. It's also very easy, which seems totally appropriate for a possible Labor Day dessert.

While certainly not light on the calorie counter, this stuff is shockingly airy on the palate. It’s that contrast between the rich, fluffy cream, and the syrupy, tangy fruit, which makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

By the way, contrary to what you heard in the introduction, this isn’t called a “fool” because it’s so ridiculously simple to make. Apparently, it comes from the French word, "fouler," which means "to mash." I guess we’ll let you decide which story to go with. I think you know which one I prefer. Either way, I really do hope you get this fool a try soon. Enjoy!

Ingredients for four large portions:

3 cups fresh berries (raspberries, broken blackberries, quartered strawberries)

1/4 to 1/3 cup white sugar (more sugar you use the more syrup you get)

1 teaspoon lemon zest

1 teaspoon freshly squeezed lemon juice

1 cup chilled heavy cream

1/4 cup crème fraiche (yogurt or sour cream maybe subbed - *if using yogurt or sour cream, stir into the cream once it’s almost fully whipped)

1 tablespoon sugar

1/4 teaspoon pure vanilla extract

1 cup crumbled butter shortbread cookies, or vanilla wafers

Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

Breakfast Dessert Fruit

If you’re like me, and marmalade is not your favorite type of fruit preserve, it’s most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

The secret here is using a type of citrus that doesn’t really have any of those pithy parts, which is why kumquats are the only citrus I know of that you eat whole, skin and all. If you are going to enjoy au naturel, make sure you roll them first, to release all that sweet, fragrant oil.

However, if you’re going to cut them up as seem herein, then rolling each one is not necessary, as the oils will be release as we quarter, seed, and slice. This is a good thing, as we need all the time-savings we can get, since what we are going to do, is painstakingly remove the center white membrane.

I believe this will make your marmalade even less bitter, but mostly it’s for appearance. For me, those little white bits spoil the perfect, clear-orange jelly that’s produced. But if you think I’m crazy, and you want to save a half-hour, you can probably skip that step, as long as you get all the seeds. I really hope you give this a try soon. Enjoy!

Ingredients for about 2 cups:

2 generous cups sliced kumquats (measure after they have been quartered, seeded, and sliced into small pieces)

zest and juice of 1 lemon

small pinch cayenne

1 cup white sugar

1 cup cold water

1 star anise (I remove after 10 minutes of simmering)

- Note: You can just go by appearance, but I took the temperature right before it was done, and it was bout 215 F., so I imagine when I was finished it was around 220 F. You can also put a spoonful on a plate in the fridge, and test that way.