The farmer’s markets are bursting with ripe berries and they are the inspiration for making this seasonal delight.
It’s my favorite summer dessert and one that’s always a hit with family and friends. It features both cooked and uncooked berries which are the perfect way to enjoy the ripe fruits. Look at that presentation. Serve this with a scoop of vanilla ice cream and you’ll be a star, I guarantee it.
I usually make it with blueberries, but today there were strawberries, blueberries and raspberries at the market so mixed berries it shall be.
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup water
- 5 cups fresh blueberries or a combination of berries
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 2 tablespoons butter
- 1.5 tablespoons freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 10-inch tart crust, baked and cooled
- In a medium saucepan, combine sugar, water, cornstarch, salt and cinnamon and half of the berries. Bring to a boil, stirring and smashing the berries deliberately (use a potato masher or the back of a large spoon). Boil, stirring constantly until mixture is very thick, a minute or so. Remove from heat and stir in vanilla and almond extracts, butter, and lemon juice.
- Place the remaining uncooked berries into the tart shell and pour the cooked berries over them. Allow to cool and serve with ice cream.
- 1½ cups whole-wheat flour
- 1 cup white flour
- ½ cup almond flour
- A pinch of salt
- 12 tablespoons of butter brought to room temperature
- Cold water
- Combine flours, salt and butter using a pastry cutter until combined. Add water a few tablespoons at a time until the mixture easily forms a ball. Press the dough into a 10-inch tart shell. Bake in a 350 oven, using pie weights until the edges just start to brown (about 15 minutes). Remove the pie weights and bake for another 10 minutes. Remove from oven and cool.