MIXBERRY (strawberry, blueberry, blackberry, raspberry and red currant) AND GINGER TART WITH ROSEMARY CRUST

Berry and ginger tart with rosemary crust

I rarely participate in food blog events any more, apart from my own which I find a bit bad on my part actually, so I have been thinking about being a little bit more social. I need to get out more, both in the literal sense and the virtual sense, recent events in my life have reduced me to quite a loner and when I in moments of insight can see myself from a distance, I see such a difference from what I used to be. But there’s always space to change so I am starting by participating in this month’s edition of Waiter There’s Something In My ….berried treasure, hosted by Jeanne of Cook Sister.

Berry and ginger tart with rosemary crust

Now Jeanne is one of the nicest food bloggers I know that I don’t know if you know what I mean; I have got to know quite a lot of food bloggers by now, some of them I have met in real life, some of them have become very good friends of mine and some of them I don’t know that well but I still have a very good feeling about. Jeanne is one of those, now and then she visits Lucullian and leaves a long string of long comments, you know that kind of comments when you understand that she has actually read what you have written and even spent time to come up with a personal response to it. She is a generous person and you can feel that when you read her blog as well, she doesn’t hold back herself without being overwhelming and that’s something I really appreciate about people. So if I am meant to start being a more social food blogger and I had a lot of berries to use, what could be more natural than participating in WTSIM?

Berry and ginger tart with rosemary crust

MIXBERRY (strawberry, blueberry, blackberry, raspberry and red currant) AND GINGER TART WITH ROSEMARY CRUST
a medium sized tart

crust:
100 g/ 3,5 oz salted butter
50 g/ 1,75 oz sugar
1 small egg
50 g/ 1,75 oz almond flour
1 tsp fresh rosemary, finely chopped
225 g/ 7,9 oz flour

- Stir sugar and butter smooth, add the egg and stir until completely amalgamated.
- Add almond flour and rosemary and mix well.
- Add flour and quickly work it into a dough. Leave it to rest.

filling:
250 g/ 8,8 oz strawberries
200 g/ 7 oz mixed berries (blueberries, blackberries, raspberries and red currants)
4-6 tblsp sugar (or more if you want)
fresh ginger, about the size of an unshelled hazelnut and finely chopped
(1-2 tblsp corn starch)

- Run the strawberries in a mixer until smooth.
- Put the rest of the berries in a pan, add strawberry puree and sugar and simmer for about 5 minutes. If it’s too liquid, add 1 or 2 tblsp of cornstarch and warm it up until it has thickened.
- Add the chopped ginger.
- Press out the dough into the pie form and then fill it with the berries.
- Bake in a pre-heated oven 175°C/347F° for about 30 minutes.
- Serve with whipped cream or a nice custard if you like.

Berry and ginger tart with rosemary crust

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