Living in my little corner of the world I am lucky to be able to enjoy the berries of summer growing right in my own backyard - well, down the street and around the corner - but local none the less!
I always get a bit over excited when I see the new season of berries arriving in the grocery store or at the little huts along the road. I come home with enough berries to feed an army but only a family of four capable of eating them. What to do with all the berries? I freeze a lot of them to enjoy in the winter in muffins and cakes. I also make jam if I have the time but I really try to use them up when they are fresh and full of sunshine.
This recipe is from delicious magazine - a magazine from Australia that I found in my local bookstore in Nova Scotia (how's that for a global reach!). I used raspberries and blueberries for the tart that is not too sweet and highlights the flavour of the berries extremely well. This is a must try recipe!!
Makes 6
Ingredients
80g walnuts, toasted
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/2 loosely packed cup (80g) brown sugar
12 sheets frozen filo pastry, thawed
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
raspberries or blueberries
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
raspberries or blueberries
Icing sugar, to dust
Honey, to drizzle
Method
Preheat the oven to 325°F. Grease or spray six 4 inch tart pans.
Pulse nuts, spices and brown sugar in a food processor to finely chop.
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 tsp nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.
Preheat the oven to 325°F. Grease or spray six 4 inch tart pans.
Pulse nuts, spices and brown sugar in a food processor to finely chop.
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 tsp nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.
Turn out tart cases and place on plates. Combine yoghurt and cream, then spoon into the tarts. Top with berries, dust with icing sugar, drizzle with honey and serve.
2 comments:
Gorgeous tarts..great way to use berries..
OMG! this looks sooo tempting.
Post a Comment