I'm a firm believer in cooking and baking with the freshest ingredients possible, so when it is berry season and I have a dessert I need or want to make to impress people, this is one of my go-tos. You'll need to trust me when I say that this dessert is delicious and will absolutely WOW your guests!
I have made this tart in many sizes and shapes, using both raspberries and blueberries (and a mix of the two). I am positive this would work well with strawberries, and would predict an excellent outcome with stone fruit as well. The only adaptations to the recipe would be the cooking time (shorter for smaller baking pans) and the type of jam you use to glaze the tart -- seedless raspberry jam for a raspberry tart, blueberry or apricot jam for a blueberry tart, seedless strawberry jam or apricot for a strawberry tart, and apricot jam for any other fruit you use (it makes a clear glaze). If you've ever wondered how professional tarts get that amazing glaze in bakeries -- it is simply jam, thinned out and cooked with water.
I'm not going to pretend this is a SUPER EASY recipe, but it really isn't difficult or complicated at all, and the dough or crust (baked or not, with or without the filling) can be made a day or more ahead, or even frozen for future use!! Then, you just have to bring it to room temperature, decoratively place the fruit, and glaze the tart when you are ready.
This recipe is adapted from one found in Gourmet's August 1995 issue.
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