Posts Tagged ‘huckleberry tarts’

Fat of the Land: Wild Berry Tartlets

By LC
It doesn’t look like a great red huckleberry year, and first reports coming in from the early-ripening mountain huckleberries near Spokane are not encouraging either. Was it the strange spring weather? The lack of July rain? …

Tart Dough

1/2 cup flour
3 tbsp cold unsalted butter, cut up
2 tbsp confectioner sugar
2 tbsp cold water

Combine flour, sugar, and butter in a food processor and pulse until grainy. Add the water a tablespoon at a time to food processor while running. Pulse until dough forms. I used my hands at the end to finish combining what the Cuisinart missed. Roll into a cylinder, wrap in plastic, and refrigerate for 30 minutes minimum or up to a day.

Sweet Cheese

1 8-oz package cream cheese, cut into 8 pieces.
6 tbsp sugar
1 large egg yolk
1 1/2 tbsp flour
1/2 tsp vanilla extract
lemon zest of half a small lemon

Combine cream cheese and sugar in food processor. Whir until smooth. Add flour, egg, vanilla, and lemon zest and whir again until creamy.

Berry Topping

1 cup wild berries
2 tbsp sugar
2 tsp corn starch

Briefly cook berries with sugar and corn starch until juices are syrupy.

For the final tarts I took my dough out of the refrigerator and sliced it into a dozen disks. Each disk I flattened into a 3-inch diameter round on a lightly floured surface before pressing into a muffin tin and forming into a cup. Each little tart—tartlet, if I may be so bold—then got a dollop of sweet cheese filling before being topped with a spoonful of the cooked red huckleberries and a few fresh blackberries. I baked the tartlets for around 20 minutes at 400 degrees.

They were met with approval.

PR: wait… I: wait… L: wait… LD: wait… I: wait… wait… Rank: wait… Traffic: wait… Price: wait… C: wait…

Yield: 8 Servings

Ingredients:

Tart Dough

• 2 cups all purpose flour
• 6 ounces unsalted butter, cut into pieces
• 2 Tablespoons unsalted butter, melted
• ¼ teaspoon salt
• 1 teaspoon granulated sugar
• 7 Tablespoons water

Filling

• 6 cups baking apples, preferably Granny Smith, peeled and sliced
• 1/3 cup huckleberries
• 2 Tablespoons melted butter
• 1/3 cup sugar

Preheat oven to 375 degrees Fahrenheit.

Mix flour, salt and sugar. Add 2 ounces butter and carefully work together to form a rough dough ball. Add the remaining butter and mix well, about 5 minutes, leaving some of the butter looking under mixed and “chunky” looking. Add the water until the dough just comes together, about 2-3 minutes. Wrap in plastic and let rest about 15 minutes.

Meanwhile, in a large bowl toss the apples, huckleberries, melted butter and sugar together.

Roll out the dough very thin, about 1/8 inch thick. Place dough on 9 inch tart pan; edges of dough will overlap the sides, about 1 1/2 inch. Place apples on dough. Fold dough over fruit. Brush the melted butter over the edges. Bake in the oven about 35 to 40 minutes until very dark and crispy. Slide the cooked tart on a rack to cool. Serve with ice cream.