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| tangy and creamy |
Berries always make me think of my childhood, my little sister and I clambering around the dusty bushes in Summer, picking blackberries to sell to the local jam factory. Nobody worried about us getting kidnapped or bitten by snakes and spiders, of which there were plenty in the bush. Probably kidnappers too:-) I am trying to learn to love Donna Hay's recipes. I don't know why I have a problem with them, as they usually work and they taste fine. Just chemistry, I guess...
Serves 6:
ingredients:
1 sheet of butter puff pastry, thawed
1-2 tbs milk
2-3 tsp caster sugar, or icing sugar
250g. (8oz.) fresh raspberries or fruit of your choice
2 tbs caster sugar, extra
1.5 cups (375mLs) single (pouring) cream - (or whipping cream)
1 tsp vanilla extract
Method:
Pre-heat your oven to 200C
Place a piece of baking paper on a large baking tray, then
On goes the sheet of pastry, which you score with a small knife to get a 2cm. (1 inch) border around the edge
Brush the milk around the border and sprinkle on the caster sugar (the teaspoon measure, not the tablespoons)
Bake it for about 15 mins. till puffy and golden, then take out and let it cool down
Now the berries and extra sugar go into a medium bowl to be crushed with a fork
And whip your cream and vanilla together till you have soft peaks
Now spoon the cream all over the pastry (within the borders)
Spread the berries lusciously over the top (as Nigella might say)
Cut into delightful portions and serve to your happy family/guests
See - simple and delicious:-)
Notes:
You could try whatever fruit you fancy; just make sure you crush it or chop finely, or however you wish it to be. Go ahead; feel free
Donna says to use a beaten egg to brush the border, but I think that's a waste of a perfectly good egg: you won't use all of it, and why not use a bit of milk instead?
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| you can just see my scoring |
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| smother that pastry in cream |
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| crush the berries with the sugar |
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| slather the berries over the cream |
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| cut into generous slices |
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| ready for eating |
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| berry artwork © Sherry's Pickings |
It looks phenomenal with cream and fresh berries!
ReplyDeletethanks angie!
DeleteRather a nice little dessert, and quite tasty. Mrs P does it again!
ReplyDeleteThanks Mr P!
DeleteThat looks lovely!
ReplyDeleteSomehow we have not-at-all-local raspberries here all year round. But in summer until recently there was a local berry farm that offered the option to pick your own berries, so children could redo your experience: though there's no canning factory! Now I think even that farm has been sold.
best... mae at maefood.blogspot.com
Hi Mae
DeleteWe have some berry farms around the place but usually for strawberries 🍓. QLD weather is not the best for soft fruits like raspberries. Thanks for stopping by.
Love raspberries and they are a little pricey here but so worth it and good for you too! Donna Hay's books are too big - I have one of them. This dessert sounds like a winner Sherry
ReplyDeleteToo big judi? :-) tee hee
DeleteWe're just getting into berry season here, so your timing is perfect for us. Love berries in baked goods, and your tart looks terrific. Thanks!
ReplyDeletehi KR
Deletethe berries are tangy and go so well with the cream here. cheers S
Beautiful! This recipe seems pretty foolproof!
ReplyDeletehi Mimmi
Deleteyep you can't go wrong with this super dooper easy recipe:-)
I think raspberries are in season now although they are still relatively expensive compared to other fruit. And yes I sometimes use milk instead of an egg especially if I don't think I'll use up the rest of it.
ReplyDeleteI’ve seen raspberries in the shops but they’re not at their best :-)
ReplyDeleteHi Sherry, I wish you were closer in few months I'll be covered up with raspberries. But, then the exotic fruit you get down there is brutally expensive if you can find it. Great looking summer dessert.
ReplyDeleteSo when you say sing pour cream, does that imply it has a lower fat content? Our creams are 36% or 26% what would the fat content be for your single pour.
hi Ron
DeleteI just checked up on the cream. Yes single cream is at least 18% fat while whipping cream is about 35%. In truth, I think it matters not which you use here, and I probably used whipping cream! thanks for dropping by.
Looks good! I think it takes awhile to love a cookbook. And you should plant some raspberries. I bet they'd really grow well!
ReplyDeletehi abbe
Deletewe live in a sub-tropical climate full of bugs and possums and fruit bats so nope - not a good look...:-)
We tried to grow raspberries this year and it was a dismal failure so I am grateful they are in the shops - we have a farmers market that sells them frozen out of season so imagine how many they must have frozen in some huge freezer. I like raspberries and pastry but could give the cream a miss - though perhaps custard would work for me here. I am not a huge donna hay fan either though like you I do love some of her recipes.
ReplyDeletethat would be great to be able to buy them at a market even if frozen. i'm glad i'm not the only one who finds donna hay just not quite right for them ...
DeleteNow doesn't that look delicious!
ReplyDeletethanks karen! nice of you to drop by my blog:-)
DeleteNow doesn't that look delicious. Karen (Back Road Journal)
ReplyDeleteand thanks again!
DeleteLooks fantastic, Sherry! And I can imagine it with a mixture of berries!
ReplyDeletei think you're right david. next time (in summer) i will try a heap of different berries. cheers S
DeleteRaspberries are just too expensive here now but this looks delicious. Using milk instead of the egg is the way I would go too, sometimes recipes aren't exactly economical are they. Thanks for the great idea Sherry. Cheers, Pauline
ReplyDeleteyes much more sensible to use milk for this small amount of pastry. i sometimes use cream instead. i hate to waste an entire egg on it. cheers S
Deletethis sounds delicious! i'm always in the mood for buttery pastry and tangy raspberries.
ReplyDeletehi heather
Deleteyes they go really well together. thanks for visiting. S
This is definitely delicious! Berries plus cream plus pastry. Just wonderful thank you Sherry.
ReplyDeletethanks Merryn. so delicious and easy too!
DeleteSherry, this tart looks so beautiful and delicious! I love how it's easy to make! And thanks for a new word - Antipodes! :)
ReplyDeletehi Kelly
Deletethanks for dropping by. yes i love that word! sounds so good coming off the tongue. cheers S
My favourite fruits! Looks so delicious ☺☺
ReplyDeleteThanks so much natalia!
DeleteThis sounds delicious, Sherry! Definitely a great use of those late-season berries. We're just coming into berry season up here in the States, and I'm thinking this tart could be used with all sorts of berries. Yum!!
ReplyDeletehi david
Deletethanks for dropping by!