- 3 C whole strawberries or other fruit
- 1 jar raspberry jelly 10 oz or 1 cup, or any other
- ¼ C to ½ chopped lightly toasted pistachios I don't toast them
- 1 C flour
- 2 T confectioners sugar
- ½ C butter
Use pastry blender to cut shortening into pea sized pieces.
Chill 30 minutes.
Turn into 9” tart pan, press firmly on sides and bottom. Form ridge around sides.
Bake in preheated 425° oven, 10 – 12 minutes.
Rinse and dry berries, pinch out stems. Arrange berries, pointed side up, in pan. Melt jelly with low heat (microwave) and stir to cool slightly.
Spoon and cover each berry. Chill until jelly sets.
Just before serving sprinkle with pistachios.
- 1/2 cup of your favorite fruit sliced if needed
- 1 tablespoon + 1 teaspoon white sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon vanilla
- 1/4 cup baking mix such as Bisquick
- 1 tablespoon of milk
Mix the fruit, one tablespoon of sugar, cornstarch, and vanilla together in a mug or ramekin, keeping in mind that the fruit may bubble over, so the higher the walls of your vessel, the better.
In a separate little bowl, mix the baking mix, remaining sugar, and milk together to form a dough, and plop the dough on top of the fruit.
Microwave for 90 seconds to two minutes, until the fruit starts to bubble.
Sprinkle with cinnamon, and serve with ice cream, whipped cream, or just a very cold glass of milk.
- 8.8 oz light whole wheat flour
- 1 tsp fine sea salt
- 1 tsp dried herbs I use rosemary or thyme
- 60 ml olive oil 1/4 cup, or the oil of your choosing, provided it withstands cooking
- 120 ml cold water 1/2 cup
Grease the pan lightly if it doesn't have a nonstick coating.
Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures (channel the spirit of Julia Child) to avoid overworking the dough.
Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest.
You can then blind-bake the crust (prick with a fork first), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.