The berries have been arriving fast and furious at the farmers market for several weeks now. A bumper crop of delicious but delicate goodness so the price has been irresistible. When faced with a seemingly endless variety of raspberries, blackberries, and all their hybrid cousins, it seems hard to believe that a supermarket can sell one tiny half pint of anemic raspberries for five dollars come December. Like most of summer’s bounty berries are best on their own. Ah, the taste of summer exploding in your mouth. But why stop there? So this week I bring you two berry desserts, a tart (you know how I love those) and a pie.
Tayberry (I swear the woman who sold me the last pint said tazberry, but apparently no such thing exists, a hybrid rasp/blackberry) Tart.
With thanks to Patricia Wells’ Café du Jura Raspberry Tart recipe from her cookbook “Bistro Cooking”. Normally I like to fiddle with a recipe but when one is as simple as this it seems unnecessary, although I did cut down on the sugar.
3 large egg yolks
¾ cup heavy cream
2 tablespoons granulated sugar (the original recipe called for 3 Tbsps)
1 Pate Sablee shell, pre-baked
1 pint of fresh tayberries (I ended up with slightly less because I couldn’t resist snacking)
2 teaspoons confectioners’ sugar.
1. Preheat the oven to 375 F
2. In a large bowl first whisk the egg yolks then add the heavy cream and granulated sugar; mix until well blended. Pour the mixture into the cooled pastry shell.
3. Arrange the berries on top of the cream (the original recipe says carefully arrange but I didn’t have quite enough berries and the tayberries are larger than raspberries and prone to falling over, so carefully seems misleading.)
4. Place in the center of the oven and bake just until the cream filling begins to set, about 15 minutes. Dust with confectioners’ sugar. Allow to cool thoroughly before serving.
Tayberry? This is the first time I hear about that! But it looks fantastic and thanks for sharing!
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