Recipe of the Week: Wild Berry Tartlets
As I’ve mentioned here before, my baking skills are somewhat suspect, so I tend to look for easy recipes. Lo and behold, a recipe from Martha Stewart Kids for a simple, unfussy tart dough that can be formed in a muffin tin—right in my wheelhouse! I halved the recipe, since two dozen tarts seemed like overkill, and then set about to make a sweet cheese filling to offset the tartness of the berries.
1/2 cup flour
3 Tablespoons cold unsalted butter, cut up
2 Tablespoons confectioner’s sugar
2 Tablespoons 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 a minimum of 30 minutes or as long as a day.
1 8-ounce package cream cheese, cut into 8 pieces
6 Tablespoons sugar
1 large egg yolk
1 1/2 Tablespoons flour
1/2 teaspoon 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.
1 cup wild berries
2 Tablespoons sugar
2 teaspoons 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. I flattened each disk 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. To read more on huckleberries and how to pick them, see Cook's article here.