Day 502: And we’re back.
Oh, SRC how I’ve missed you!
As you’ve probably noticed, my recipe posts have been lacking. And SRC hasn’t made an appearance since last November. Before our little man came into this world, as a matter of fact.
And that’s because SRC “management” were kind enough to recognize that I might need a hiatus from blogging once our newest addition came into this world and I couldn’t pass up the offer. But I’m finally at a point where our daily routine is a little more predictable and I’m able to slip in some baking.
So here we are, nearly five months later, and I have my newest SRC assignment: Loving Life.
Through her blog, Kirstin journals about her life in the Pacific Northwest, with her husband and two daughters. She posts about anything and everything, using her blog as a creative outlet to document their every day life and share lots of enviable recipes.
From a Banana Chiffon Cake, to Blackberry Crumble, or Shredded BBQ Chicken Biscuit Sandwiches, Kirstin covers it all. But I couldn’t say no to the simple, ultimate summer berry recipe that is Mixed Berry Tartlets.
I made these little bites of berry bliss for some friends while we were in Minnesota for the weekend visiting my family and although I picked the wrong homemade crust [it was just too crumbly for this recipe], everyone thoroughly enjoyed what turned into mini fruit crumbles. With the salty butter crust, sweet yet tart berries, and a lemon curd sauce I wanted to spoon into my mouth, this recipe screams summer to perfection. And next time I’ll make the crust I listed below so we’ll have actual tarts.
It feels so good to be back in the [semi] swing of things and baking again with my Group C SRC members. Thanks, Kirstin, for a wonderful recipe and making my first SRC assignment post-baby such an enjoyable one!
Cheers to all things scrumptious!
Baking Level: Novice. The only thing you’re really baking is the crust, and all of my crust recipes are very easy and resilient. Plus, if you’re crunched for time, a store-bought crust neva’ hurt no-body.
Flavor: As I mentioned, a salty, buttery crust serves as a bowl holding sweet summer berries and finished with a smooth lemon curd sauce you’ll want to hide from everyone else.
Texture: The crust I’ve listed below is one of my absolute favorites, one of the flakiest crusts I’ve made to date! And paired with juicy berries and a creamy, yet smooth lemon sauce, the combo is oh-so-delish.
Would I Make It Again?: Yes! Just with this other crust recipe…
- If you don’t have any cookie cutters on hand, you can also use the lip of a large glass. Just make sure the cut is big enough to fill the muffin tin.
Mixed Berry Tartlets
2 c. all purpose flour
2 tsp. sugar
1/4 tsp. salt
1/2 c. unsalted butter, cut into chunks
1/2 c. butter-flavored vegetable shortening, cut into chunks
2 tsp. lemon juice
4 to 8 tbsp. iced water
1 (12 oz.) package frozen mixed berries
2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. lemon juice
Lemon Curd Sauce:
1/3 c. heavy whipping cream
1/4 c. lemon curd
1 tsp. sugar
1/4 tsp. vanilla extract
- For crust, place flour in food processor. Add sugar and salt and process 20 seconds to combine. Add butter and shortening on top of flour mixture. Process by pulsing to break up butter and shortening until it looks crumbly.
- Drizzle lemon juice and ice water on top and turn machine on for exactly 15 seconds until mixture holds together.
- Turn out dough onto lightly floured surface. Knead very gently for a few seconds to smooth out dough. Pat into two flattened disks and wrap in plastic. Chill dough for 1 hour.
- Once crust dough is ready, preheat oven to 400°F. and lightly coat a standard muffin tin with non-stick cooking spray. Roll out crust dough [one at a time] to about 1/8-inch thick. Use a 3-1/2 to 4-inch cookie cutter to cut out rounds and place in prepared muffin tin.
- For the filling, in a medium-sized bowl, combine berries, sugar, cornstarch, and lemon juice. Toss berries to completely coat and spoon into pastries. Bake 20 minutes or until crusts are golden brown. Cool in muffin cups for five minutes before removing.
- For sauce, in a small bowl, combine heavy whipping cream, lemon curd, sugar, and vanilla extract. Stir until smooth. Spoon sauce over tartlets before serving.
Yield: 12 servings
Recipe adapted from Loving Life