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Olallieberry Tart and Sorbet


This is the first year we had a real berry harvest. The previous year, we were lucky to get a few tart berries here and there, losing many to the birds and the fact that the plants were still young. Early on in the season, I noticed an abundance of flowers on the vines and flowers mean fruit will follow. We hauled in a record number of olallieberries as pictured below and unfortunately had to leave behind others that were way too ripe. I’ve been waiting for this day to come and already had plans for the berries.

This tart is buttery and rich, thanks to the almond cream and rich crust and the berries are perfectly sweet in every bite. As an alternative to ice cream, I like fresher flavors and was dying to have a simple sorbet that highlighted nothing but the natural flavor of the olallieberries. The jewel color is so beautiful and the texture is nice and creamy, just the way I hoped it would turn out.








Pâte Sucrée:

 from The Art of Simple Food by Alice Waters

1 stick butter

1/3 cup sugar

1/4 tsp salt

1/4 tsp vanilla extract

1 egg yolk

1 1/4 cups all-purpose unbleached flour

Beat butter together until creamy. Add the salt, vanilla extract, and yolk. Mix until combined. Add the flour and mix well, folding until there are no more dry spots. Pat into a flattened disc, wrap in plastic and refrigerate at least 4 hours.

After 4 hours, remove dough from fridge and let sit for 20 minutes on the counter before rolling. Sandwich dough between 2 sheets of wax paper or parchment and roll out into a 12″ circle. Invert onto a 9″ tart pan with removable bottom. Chill for 15 minutes.

Preheat oven to 350 degrees. Dock the dough by pricking bottom with a fork and blind bake for 15 minutes or until light golden in color. Let cool completely.

Almond Cream:

from Dessert Circus by Jacques Torres

1/2 cup + 1 T unsalted butter, room temperature

1/2 cup + 2 T granulated sugar

1 cup almond flour

scant 1/4 cup all-purpose flour

Place the butter, sugar, and almond flour in a mixing bowl and beat on medium speed until light and fluffy, 5 minutes. Add the egg and mix well. Scrape down the sides of the bowl with a rubber spatula as needed. Beat until the mixture is light and creamy, about 3 minutes. The batter will lighten in color and increase in volume as air is incorporated.

Add the flour and beat on low speed until just incorporated. Take care not to beat any more than necessary or the almond cream will lose its delicate texture and become too glutinous.

Assemble the Tart:

Pour the almond cream into into the cooled tart shell, stopping just below the lip of the shell. You will have leftover almond cream to use on another occasion.

*The almond cream can be stored in an airtight container for up to 5 days. It can also be stored in the freezer for several weeks. Bring to room temperature and beat lightly with a to return it to its initial volume and light texture.

Top with fresh olallieberries (blackberries work just as well but will be slightly more tart) and press gently into the almond cream. Place on a baking sheet and bake for 30-35 minutes until golden. Let cool on a wire rack.

Olallieberry Sorbet:

2 cups olallieberry puree, strained

1 cup cold water

1 1/2- 2 cups simple syrup, chilled (1:1 ratio of sugar: water)

juice of 1/2 lemon

Combine all and spin in an ice cream maker according to manufacture directions. This batch took 35-40 minutes. Transfer to a container and freeze for a minimum of 2 hours, longer if possible.

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