Murray Farms Berry Tartlets

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Featured Recipe

Created by recipes

27-1 Spring Issue
Entertaining the Bakersfield Way

This tart is very grown-up, but since it looks like pie and tastes smooth and creamy, kids love it, too. You can choose to either make your own pastry, or buy pre-made pastry—whatever you’ve got time for. While it tastes great hot, this tart is best when served at room temperature, which is what makes it a perfect picnic menu idea.

Description

25-2 Summer Issue
Quick Bites

With berry season upon us, there is no excuse not to enjoy this “berry-licious” dessert that you can also make for a snack using local crops grown right here in the luscious fruit fields of Bakersfield. Murray recommends you make this healthy dish with fresh, hand-picked cherries and boysenberries, but you can make it with just about any berry. And here in Kern County, we grow them in abundance. And the best part is that aside from being deliciously refreshing, this treat is also great for your body.

Ingredients

The Filling:

6 cups fresh berries (boysenberries, cherries, blueberries, and/or strawberries)
2/3 cup water
2 cups sugar
2/3 cup cornstarch

For a perfect buttery, flaky crust:

1 1/2 cups white flour
1/2 cup white whole wheat flour (Murray recommends King Arthur Flour)
6 tbs. ice water
2 tbs. lemon juice
1 tsp. salt

Methods/steps

Filling: Place sugar and cornstarch in medium-sized bowl.
With the back of a large spoon, press cornstarch into the side of the bowl while mixing. Do this for a few minutes until the cornstarch is completely dissolved into the sugar.
Place all the ingredients in a heavy sauce pan on medium heat and stir until mixed and the sauce is thick and bubbling. Let boil for three minutes. Set aside to cool.

Crust:

Place flour and salt in medium bowl and mix.
Cut butter into tiny pieces and using a knife or a fork, cut the butter into the flower mixture until it’s incorporated and only small beads of butter remain.
Add cold water and lemon juice, mix, and press together. Form a ball. Work quickly with minimal mixing (too much handling makes a tough crust).
Divide dough ball in to eight pieces. Cut dough in half, quarter, and cut quarters in half.
Flour your board and rolling pin.
Roll in to rough circles—don’t worry about edges.
Turn over two cupcake pans and grease the backs with cooking spray.
Cover the bottom of the cupcake tray with circles of dough. Press to form tartlet crust and scrunch edges.
Place in refrigerator for about 10 to 20 minutes before baking at 350 degrees for 15 to 20 minutes.
Cool for 5 minutes, then carefully lift the tiny crusts off the cupcake pans and place on a platter.
Fill the tartlets with the berry mixture. You can serve with whipped cream and/or ice cream. But don’t forget that cherry on top!