Summer Berry Trifle Recipe

Summer Desserts

In a recent Blog I touched on Lemon Curd, and other related products having been created using the herbs and fruit from my garden. Today I have a recipe for you as well as a follow up note regarding the freezing of my lemon curd, not knowing if it would separate or turn to mush upon thawing.  I am happy to report the lemon curd held up very well through the freezing and thawing process and is featured in this recipe, as are my blackberries

Now that the sun is warming the Blackberry vines, it prompts me to begin creating some of my favorite desserts, one of which I will share with you. This recipe is designed for a medium sized Trifle bowl but I have chosen to use personal sized glasses, as demonstrated in the picture, simply because there are only two people in our house and we love leftovers, therefore the personal size size satisfies our needs.


Berry Trifle

Ingredients:

½ pint              Blueberries

½ pint              Strawberries

½ pint              Blackberries    (Raspberries are optional)

½                     Lemon, juiced

1/8 cup            Sugar               (plus more if the sauce is too tart)

¾ tsp.              Cornstarch

Lemon Cream:

1/2 pint            Heavy whipping cream, chilled

½ T.                 Sugar

¼ tsp               Vanilla

½ Jar               Lemon curd (approx 6 oz).

½ (or less)      Store bought pound cake cut into ½ inch slices

Method:

Place berries in a large bowl and sprinkle with ½ the lemon juice.  Lightly toss.

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium heat.  Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Remove the berries from the heat, set aside and let cool. The mixture will thicken as it cools.

In a clean, chilled, stainless steel bowl, whip the cream with the sugar and vanilla to a soft peak.  Put the lemon curd into a second bowl and fold in a small portion of whipped cream to loosen the curd. Fold in the remainder of the whipped cream and continue to fold until the curd and whipped cream are thoroughly blended.

To assemble the trifle, spoon a layer of the lemon cream into individual serving glasses, add a layer of cake, breaking the slices into pieces to fit, then soak the cake with a layer of berries and their juice.  Keep repeating this process until the glass is full, then top with whipped cream, garnish (if you desire) with slices of strawberries, a sprig of mint and refrigerate until ready to serve.

Serves 3 to 4.

Some side notes to consider:

The use of pound cake is an easy way cut corners where time is an important factor. I prefer Sara Lee brand.

As for the berry preparation, occasionally I will cook the berries a bit longer, transfer them to a blender, and blend until all the berries are in semi liquid form, strain to remove the seeds, which will result in a lovely smooth coulee style sauce. This method provides an option to having to deal with a surplus of seeds.

Doubling the recipe is no problem particularly if you are going to serve a group.

Clark Williams

Personal Chef

Fresh Fruit Tart Recipe - Revisited for Thanksgiving

Now that the weather is changing from summer to Fall and to Winter  (in some locations), and with the Thanksgiving Holiday coming on more rapidly than we planned, there will be more incentive for us to practice our baking skills in preparation for the “Big event”.

While reviewing my previous posts and comments from viewers, it became apparent there is a continuing interest in “tarts”, so this post is a follow up with a slightly different pattern.

The basic recipe remains the same only the construction of the tart is different.  Please keep in mind it is not necessary to try to duplicate the pattern as your creative skills can be put to the test to design one even more appealing to you.

As a reminder, Thanksgiving is a time for giving thanks for our bountiful food supply, our friends and family and the lovely followers of my blog. It is also a time to share with those less fortunate so they may also have a warm meal and a show of friendship.

Clark Williams, Personal Chef

Basic Tart Dough    

Ingredients:

1                                  Egg Yolk

1½ to 2 T                     Ice water

1 tsp                            Vanilla Extract

1 ¼  cups                    AP flour

1/3  cup                       Sugar 

¼ tsp                           Salt

8 T  (1 stick)                Butter, unsalted, cut into ½ “ cubes

Method:

In a small bowl, whisk the beaten egg yolk, water and vanilla and set aside.

Put the flour, sugar and salt in the bowl of the food processor and pulse until combined.  Add the butter cubes and pulse until the mixture resembles oatmeal with some larger (roughly pea size) clumps.  Drizzle the yolk mixture over the flour mixture and pulse until dough forms a ball.

Transfer the dough to a work surface, pat it into a ball and flatten into a disk.  Use the dough immediately, or wrap it in a plastic wrap and refrigerate until well chilled, about 30 minutes.  NOTE: the dough can be made ahead and frozen for up to 1 month.

When the dough has rested, lightly flour the work surface and your hands, and flatten the disk.  Gently lift the disk and turn it over on to the floured surface.  Lightly dust the top of the dough and the rolling pin, then roll out until the dough is about 1/8” thick, gently lifting and occasionally turning the dough a quarter turn.  Roll the dough until it is approximately 2” greater than the diameter of the tart pan.

Press the dough into and up the sides of the tart pan and trim the excess with a sharp knife or by rolling the pin over the surface of the pan.

Bake at 350 F. for 10 to 12 minutes or until the crust is lightly brown.  Remember to prick the fresh dough with a fork before baking.  Set aside to cool completely.  Makes 1 9½” tart or 12 miniature tartlets

Fresh Fruit Tart

Ingredients:

Crust:

½ cup              Confectioners sugar

1 ½ cups         AP flour

1 ½ sticks        Unsalted butter, softened and sliced

Filling:

1 pkg.              Cream Cheese (8 oz), softened

½ cup              Granulated sugar

1 tsp                Pure vanilla extract

Topping:          Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

1 can               Frozen limeade concentrate (6oz) thawed

1 Tbsp             Cornstarch                 

1 Tbsp             Fresh limejuice

¼ cup              Granulated sugar                   

Whipped Cream for garnish

Preheat oven to 350 F

For the crust:  In a food processor, combine the confectioners’ sugar, flour, and butter, process until the mixture forms a ball.  With your fingers, press the dough into a 12” tart pan with a removable bottom, taking care to push the crust into the indentations in the sides of the pan.  Pat until the crust is even.  Bake for 10 to 12 minutes, until very lightly browned.  Set aside to cool.

For the filling and topping:  Beat the cream cheese, sugar and vanilla together until smooth.  Spread over the cooled crust.  Cut the strawberries into ¼” slices and arrange around the edge of the crust.  For the next circle, use kiwi slices.  Add another circle of strawberries, filling in any spaces with blueberries.  Cluster the raspberries in the center of the tart.

For the Glaze:  Combine the limeade, cornstarch, limejuice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes.  Let cool.  With a pastry brush, glaze the entire tart.  You will not use all the glaze.

Refrigerate the tart.  About 15 minutes before serving, remove and slice into 8 wedges and serve with a dollop of whipped cream.

Serves 8