Fresh Berry Tarts with Vanilla Sugar
Yield: Makes 4 pastries
It’s definitely the season to celebrate the colors and textures of local organic berries! This recipe is one of the simplest and loveliest I have found. You can use a mixture of berries or you may choose to use just one variety. As the season progresses, try substituting nice ripe stone fruit such as apricots, nectarines or plums. Juicy, bubbly and beautiful!
- 1 vanilla bean (you can substitute 1/2 teaspoon vanilla extract) Add to list
- 1/2 cup turbinado sugar Add to list
- 1 egg Add to list
- 1 tablespoon water Add to list
- 1 sheet frozen puff pastry Add to list
- 1 teaspoon arrowroot powder Add to list
- 1/2 cup each raspberries, blueberries and blackberries, plus additional for garnish Add to list
- Edible flower blossoms, to garnish Add to list
Cut the vanilla bean in half lengthwise and scrape out the sticky seeds. Stir the seed paste into the sugar.
In a small bowl, beat the egg well with the water, and set aside (This is called an “egg wash” and is used in most pastry baking, not only to act as a sealing “glue” but also to glaze the top during baking and give a glossy finish to the dish).
Unfold a sheet of pastry onto a lightly floured cutting board and roll it out gently to make a square about 12x12 inches. Cut the pastry into 4 squares and trim the edges of each into a rustic circle.
Mix half of the vanilla sugar with the arrowroot powder. Gently toss the berries with this mixture. Divide the berries between the 4 pastry circles, placing them in a mound in the center, and bring the edges of the pastry up around the berries. Brush any exposed pastry lightly with egg wash. Sprinkle the tarts with the remaining vanilla sugar.
Place the tarts on a baking sheet and bake for 20 to 25 minutes in a 425° F oven, or until the pastry is deep golden brown. Garnish with edible flower blossoms and fresh berries.
Recipe by, PCC Chef
Source: PCC Fresh July 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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