Recipe of the Week: Wild Berry Tartlets

Langdon Cook shows us how to bake up these wildly delicious tartlets

By Seattle Mag June 16, 2014

0714berrytart

This article originally appeared in the July 2014 issue of Seattle magazine.

!–paging_filter–pAs I’ve mentioned here before, my baking skills are somewhat suspect, so I tend to look for easy recipes. Lo and behold, a recipe from Martha Stewart Kids for a simple, unfussy tart dough that can be formed in a muffin tin—right in my wheelhouse! I halved the recipe, since two dozen tarts seemed like overkill, and then set about to make a sweet cheese filling to offset the tartness of the berries.br / br / strongemTart dough/em/strongbr / em1/2 cup flourbr / 3 Tablespoons cold unsalted butter, cut upbr / 2 Tablespoons confectioner’s sugarbr / 2 Tablespoons cold water/embr / br / Combine flour, sugar and butter in a food processor and pulse until grainy. Add the water a tablespoon at a time to food processor while running. Pulse until dough forms. I used my hands at the end to finish combining what the Cuisinart missed. Roll into a cylinder, wrap in plastic and refrigerate for a minimum of 30 minutes or as long as a day.br / br / strongemSweet cheese/em/strongbr / em1 8-ounce package cream cheese, cut into 8 piecesbr / 6 Tablespoons sugarbr / 1 large egg yolkbr / 1 1/2 Tablespoons flourbr / 1/2 teaspoon vanilla extractbr / Lemon zest of half a small lemon/embr / br / Combine cream cheese and sugar in food processor. Whir until smooth. Add flour, egg, vanilla and lemon zest and whir again until creamy.br / br / strongemBerry topping/em/strongbr / em1 cup wild berriesbr / 2 Tablespoons sugarbr / 2 teaspoons corn starch/embr / br / Briefly cook berries with sugar and corn starch until juices are syrupy.br / br / For the final tarts, I took my dough out of the refrigerator and sliced it into a dozen disks. I flattened each disk into a 3-inch-diameter round on a lightly floured surface before pressing into a muffin tin and forming into a cup. Each little tart—tartlet, if I may be so bold—then got a dollop of sweet cheese filling before being topped with a spoonful of the cooked red huckleberries and a few fresh blackberries. I baked the tartlets for around 20 minutes at 400 degrees.br / br / They were met with approval. To read more on huckleberries and how to pick them, see Cook’s article a href=”http://\/\/seattlemag.com/article/go-ahead-and-pick-em-huckleberries-are…” target=”_blank”here/a./p
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