You remember I don’t bake, right? Fear of diasters + actual diasterous results prevent me from trying too frequently. You would not believe how flat the almond-blueberry “muffins” I made for company last weekend, yeesh.
So how about a do-able dessert endeavor?
I want everyone to have a memorable and safe fourth of July, and surely this calls for a patriotic pie. Andrew and I will be attending a big neighborhood celebration in his hometown. I am re-posting my favorite festive treat from last year’s celebration in Pennsylvania, because you must make it this year. In case you need a reminder why:
1. It’s really easy (think: add. stir. eat.)
2. With a food processor, it’s fast and mess-free
3. You can make it in advance (and make lots of people really happy when you two show up)
4. The majority of ingredients are nutrient-dense–antioxidants, dietary fiber, whole grains, monounsaturated fats, vitamins and minerals (a few points over other desserts you may be considering…)
5. It travels and keeps very well (though there will be fights for the last piece; sneaking down before breakfast was my tactic)
Fresh Berry Tart with Toasted Nut Crust
1/4 each whole almonds, pecans, and hazelnuts
1/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 tbsp. chilled unsalted butter, diced
1 large egg yolk
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 tbsp. light brown sugar
1 tsp. vanilla extract
1 cup blueberries
1 cup raspberries (or halved strawberries)
1/4 tsp. grated orange zest
1 tbsp. orange juice (from the same orange)
other goodies to get the job done
9″ tart pan with removeable bottom (other reasons you need this pan)
FOR THE CRUST
Spread nuts on a baking sheet and toast in oven 10-12 minutes, until browned.
Pulse nuts, flour, sugar, and salt in food processor until the nuts are ground to powder.
A side note about cubed, chilled butter. This is really key in certain baking recipes. When I worked in a bakery, I was cubing 20 lbs. of butter for endless cookies and scones. Ah, memories. Cut your butter with a sharp knife at the beginning of your recipe and return the cubes to the fridge until the recipe calls for them.
As you can see, the mixture seems really crumbly. Press the dough into the bottom and sides of your prepared pan.
A flat surface, like the bottom of a measuring cup, is the best way to ensure an even surface. The nut mixture doesn’t seems like quite enough for the edges, but it’s just right once the bottom is even.
Your malleable, nutty crust should be about 1/4-inch thick.
Now here’s a fantastic crust technique so you’ll never need pie weights. Pierce the crust well with a fork and freeze for 30 minutes. This keeps the crust from poofing up without the mess of foil and weights and other complications. Who loves simplicity??
Adjust the oven temperature to 400F. Bake the frozen crust for 12-14 minutes, or until golden. Cool.
FOR THE FILLING
Toss berries (or fruit of your choice) with the orange juice in a separate bowl.
Spread the sour cream mixture into the crust with a spatula. It didn’t seem like enough filling to fill the tart, but it is just enough so scrape every drop from the bowl!
I really want to experiment with peaches on the next round of this tart, but it is ideal for berries, as they are less likely to brown or bleed color into the sour cream mixture while resting in the fridge for a few days. Nonetheless, the acid of the orange juice kept my strawberries fresh for the mere day and a half the tart lasted among company 😀
Spoon the berries over top a little at a time, until the sour cream mixture is evenly covered. (No one says it can’t be a little artistic, though)! It really does look beautiful however you arrange your fruit—yet another thing to love about this beautiful dish. I also sprinkled additional zest over the finished tart.
Refrigerate 30 to 60 minutes before serving. And take my advice, cut thin slices—my tart somehow fed twelve, but we would have loved seconds.