Sep 23 2010

Not Too Late

Published by at 12:22 pm under Brunch,Dessert,Entertaining

Summer is officially wrapping up, even in San Francisco. Since summer generally feels more like fall here, we usually get a couple of months of glorious sunny weather in September and October, but the sun seems to have overlooked the whole city this year. I can’t complain, really: It’s been a breezy 65 degrees for the past… well, forever.

The season is on its way out, and I can see the changes at the farmer’s market. Vendors are selling the last of their summer berries, which means those tiny, organic strawberries are practically fuschia right now, and they’re as sweet as they’ll ever be.

With strawberries like these, it would be such a shame to douse them in sugar and butter for dessert. Their taste cannot be improved upon. So I decided they’d be best used in a Late Summer Strawberry Tart, sliced and untarnished, topping off a mini custard-filled pie.

It’s not too late for strawberries, nor is it too late to vote for me in Foodbuzz’s Project Food Blog contest! Today is the last day of voting, so click here to cast one. I am truly grateful for everyone’s support!

Late Summer Strawberry Tarts

Ingredients (Makes 4 tarts):

For the crust:

1 and 1/2 cups flour

1 tbsp. sugar

1 tsp. salt

2 tbsp. milk

1/2 stick butter (not too cold)

For the custard:

1/3 cup sugar

1 and 1/2 tbsp. cornstarch

Pinch of salt

1 egg yolk

1/3 cup milk

Juice of half a lemon

1 tbsp. butter

1 and 1/2 cups chopped strawberries

For the crust: Preheat oven to 400 degrees. Mix all ingredients together. Roughly chop butter into several small pieces and mix in with the rest of the dough. Use fingers to work the butter into the other ingredients until the dough is firm and stays in one ball.

Divide dough into four equal balls, and work each portion into the bottom and sides of a miniature tart pan 4 inches in diameter (*See note below). Use fingers to spread the dough evenly to form a crust. Poke a fork in the bottom of each crust. Bake crusts for 10 to 15 minutes or until they begin to brown.

For the custard: Combine first 3 ingredients (sugar through salt) in a large saucepan. In a separate bowl, beat egg and milk together. Add the egg mixture to the saucepan and cook over medium heat, stirring constantly. Once mixture thickens into a custard consistency, stir in the lemon juice and butter.

Distribute custard evenly into pie crusts and top with strawberries.

*Note: If you don’t have mini tart pans, you can use a standard 9-inch diameter pan and cut the tart into slices, like a pie.

Comments Off on Not Too Late

Comments are closed at this time.