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Friday, July 13, 2007

Olallieberry tart

olaillieberries in the tart shell

What have I done with the Olallieberries we picked the other day? Well, some went into this oh-la-la tart.

I made a tart shell with the most basic tart recipe ever, a stick of salted butter, a cup of flour, and enough water to form a dough (which for me is just a tablespoon or two.) I think I got the idea from the Zuni Cafe's cookbook.

Instead of putting Olallieberries in the shell by itself, I made a quick custard to pour on top. The same custard the French uses in tartes aux quetsches - a half cup of cream, two eggs, a quarter to half cup of sugar (depending on how sweet the fruit in the filling), and a pinch of salt. Mix it all together and pour into the tart shell over the berries.

Baked the tart at 375F for about 30-40 minutes, until the custard is set and the tart shell done. So very simple.

Here's what the finished tart looks like, the first picture in the slideshow is the tart on top of an antique glass pie plate I just got from my flea market visit.


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