I love the change of the seasons, the crisp air on a bright morning as I run the seawall in my beautiful home of West Vancouver. I also can’t resist the extra treats, adding a few extra calories is ok when you burn them a little faster in the cooler months, well that’s what I tell myself!
If like me, you have a sweet tooth, try this rustic and delicious tart. It’s been a favourite in our family for years and brings back memories of warm buttery aromas filling the house as we snuggled up in front of a roaring fire.
If you saw my article on Crate and Barrel blog here.l you may have tried the shortbread crust, its to die for and while I sometimes make this with a ginger crust, this time I’m going to let the berries be the hero and pair them with the simple but delicious shortbread.
Ingredients – Salted Shortbread Crust
- 1 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 1/4 teaspoons fine salt
- 3/4 cup room temperature, unsalted butter
- 2/3 cup confectioners’ sugar
Ingredients – Red berry tart filling
- 1 cup blackcurrants, 1 cup blackberries, 4 ripe black plumbs
- 1 cup sugar
- 3 tablespoons honey
- 2 tablespoons finely grated lemon zest
- 3 large eggs
- 2 large egg yolks
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1/4 teaspoon fine salt
- 2/3 cup fresh lemon juice
Preheat oven to 325 degrees.
Spray 9-inch Quiche dish with coconut spray or nonstick spray of your choice.
When making the crust first, combine flour, corn starch and salt in a bowl. Add in diced butter and confectioners’ sugar. Using a mixer with a paddle attachment, combine on low for two minutes until it resembles large bread crumbs. Pour mixture into dish and press to form a smooth compact crust, allowing edges to form around the dish. Bake in oven for approximately 25 minutes.
Meanwhile, wash and prepare berries removing any stalks, mix all berries together. In a bowl of boiling water blanche plumbs to remove the skin , then slice in half and remove the stones, rough chop the plumbs into medium chunks and add to the berry mix.
In another bowl, mix honey, lemon zest and sugar.
Place a layer of berries and plumbs in a large bowl and spoon part of the sugar mixture over the top, repeat with another layer of berries and plumbs, then sugar and mix until all are used. Leave this mixture to rest until the honey mixture has dissolved. Cover and refrigerate.
Just before you remove the crust from the oven, finish the filling. Whisk eggs and egg yolks together to combine. In a separate bowl, combine flour, salt and cornstarch. Mix eggs into cornstarch mixture, then whisk in your lemon juice and follow with chilled lemon slice mixture.
Remove shortbread crust from the oven as it is just browning and pour in the filling. Lower oven temperature to 300 degrees and bake for another 30 minutes. Remove and let cool.
Serve with individual bowls of lavender crème fraîche. Then garnish each bowl with a spring of lavender for a delicious summer fresh dessert.
- 1 cup crème fraîche
- 1 teaspoon agave syrup
- 1 tbsp finely chopped caramelized ginger
- 1 teaspoon lemon zest
- lime slices and rosemary to garnish
- Tart Cherry juice to drizzle
Instructions – Ginger Creme Fraiche
In a heavy pan, simmer 1/2 cup of crème fraîche. Remove from heat.
Sprinkle in lemon zest. Cover and allow the flavors to evolve for 30 minutes. Chill for a couple of hours.
In a large bowl, fold in the remaining 1/2 cup of crème fraîche with chilled mixture. Add agave syrup and beat until glossy peaks form, then fold in the ginger. Spoon into individual bowls and garnish with lime slices. Drizzle with tart cherry juice.