Picture Perfect Summer Dessert
Some of my favorite desserts are the least fussy. Who would argue that a bowl of berries and cream is not the perfect topper for a perfect summer day? (No one in this house, anyway.) Now if I want to ratchet up the featured berries, to gob-smacking awesome, I simply add pastry to the mix.
Last February, while enjoying a ridiculously enjoyable day in a Darigold demonstration kitchen, I received a folder of recipes from pastry chef Pierre Fauvet. As I spied the first recipe, fresh raspberry tart, the clouds parted, angels sang, rainbows appeared, and winged unicorns performed a fly-by. (Hyperbole? I think not.) Plump, huge, ruby red, perfumed and delicious, Raspberries are the jewels in the fruit crown of what I grow. I will showcase them in any way worthy of their hold on me.
Pierre’s recipe called for pastry cream, but I was impatient yesterday, so I opted for a simpler option found in Darigold’s FRESH magazine, one with a sour cream, cream cheese, orange infused layer. It’s called a Sour Cream Raspberry Tart. The buttery pate sucree shell is all chef Fauvet’s, and one that pairs perfectly with this berry dairy dessert.
Pate Sucree | Tart Dough
- 1 cup butter (2 sticks unsalted @ room temperature)
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 Cups all purpose flour
- 1 Teaspoon salt
- 2 Egg Yolks
- 1/2 Teaspoon Vanilla
This pate sucree recipe is from pastry chef Pierre Fauvet, who shared it during his presentation at the Darigold demo kitchen in Seattle, WA.
|Cream together in electric mixer, butter, sugars, and salt (2-3 minutes on medium speed)|
|Add flour, beat on low speed for 30 seconds, mixture will look like wet sand.|
|Add egg yolks, and mix on low until dough comes together.|
|Cut in half and form into two disks of dough, wrap in plastic and refrigerate for at least an hour.|
|Remove disk, let it stand for 30 minutes and then roll out a 12'' circle to about 1/4" thick.|
|Press dough into a 10" tart pan and up the sides. Patch holes and cracks with excess dough.|
|Prick dough in 4-5 spots on the bottom with a fork. Refrigerate for 30 minutes.|
|Bake at 350 degrees F for 20 -25 minutes until light golden brown. Cool to room temperature|
Sour Cream Raspberry Tart
- 1 Pate Sucree Tart Shell
- 8 Ounces cream cheese (softened, room temperature)
- 1 Cup sour cream (room temperature)
- 1/2 Cup sugar
- 1 Teaspoon orange zest
- 2 Cups Raspberries (or berries or fruit of your choice)
Adapted from recipe found in Darigold's FRESH magazine.
|Beat cream cheese until light and fluffy.|
|Add all sour cream but only one spoonful at a time to prevent lumps and fully incorporate.|
|Add sugar and orange zest.|
|Place in air tight container and refrigerate for one hour.|
|When ready to serve tart, spread sour cream filling over shortbread crust.|
|Artfully arrange berries on top of sour cream filling.|
|Optional: Heat a couple tablespoons of jelly or seedless jam to brush on berries for a dressed-up presentation. It looks nice If serving the tart over several days, I'd avoid this step as it softens the berries and crust.|
Sis and Mom, berry pickers extraordinaire, adorned the tart with raspberries. I might have been wearing the pie had I taken their pictures after a day of working around the homestead. I told them they always look beautiful; but they begged to differ.