Category Archives: strawberries

Birthday Fruit Tart

For my birthday Sam made an amazing fruit tart:

This is my favorite dessert in the world.  And let me tell you, I’ve bought fruit tarts from many pastries or bakeries, but this was the best tart I’ve ever had!

Remember, you can use different fruits- whatever you like.  Some suggestions: kiwis, raspberries, blackberries, plums or bananas.

Birthday Fruit Tart

For the crust:
1 1/4 cups flour
3 tbsp sugar
1/2 tsp salt
1 stick cold unsalted butter, diced
1/4 cup ice water
9-inch tart pan

For the filling:
5 extra-large egg yolks
3/4 cup sugar
3 tbsp cornstarch
1 1/2 cups heavy cream
1 tbsp unsalted butter
1 tbsp vanilla extract
1 tsp rosewater
1 pint strawberries, halved
1 pint blueberries
1/4 cup honey

In a food processor, add the flour, salt, and cold butter and pulse until crumbly.  Now slowly add the cold water until the dough comes together into a ball (you shouldn’t need all of the water).   Wrap the ball in cling wrap and put it in the fridge for a half hour.  Preheat your oven to 375ºF.

While that’s cooling off, you can work on the filling.  In a small pot, warm up the heavy cream, being careful not to let it bowl over.  In a stand mixer, beat the egg yolks together with the sugar for a few minutes until they’re nice and thick.  With the mixer on low, add the corn starch.  Now add the mixture to the milk and whisk constantly with the heat on medium low.  It will quickly begin to thicken.  When it reaches the consistency of pudding, turn off the heat and mix in the butter and vanilla (you can substitute with almost anything here; almond extract or even some good, black rum would be nice).  Transfer the mixture to a bowl and put in the fridge to cool.

Now roll the dough out on a well floured cutting board and add to a greased tart pan.  Toss it in the oven for 25-30 minutes until golden.  Remove the crust from the oven and pour the filling into the crust and smooth out with a spatula.  The filling may seem fairly firm, but don’t worry, it will soften up in the heated crust.  Now add the fruit to the top of the filling (I used strawberries and blueberries, but you can use whatever you want.  Peaches and raspberries would be good too.)  Mix the honey and rosewater together and microwave for 20 seconds, then brush it over the fruit.

That’s it!  Put the tart in the fridge to cool for 30 minutes and enjoy!

Delicious Strawberry Cake

Yes, we had 10+ lbs of strawberries.  What did we do with all of them?  We ate some…for breakfast, for lunch, for snack and for dessert.  Yum!  Making your own whipped cream (using whipping cream) is highly underrated.

Strawberries Part 2: Clearly, you can only eat so many strawberries, so I had to think of other ideas.  Next was a strawberry cake from Smitten Kitchen.  Of course, a lot of times when I bake, it depends on what we have in our cupboards.  So, there were a couple of changes from her recipe, but she’s right- the cake is delicious.  And yes, everyone should make it…and enjoy it!  Details follow the picture.

My friend M*, who has an amazing blog (I want to make sure she doesn’t mind me sharing) suggested a wonderful recipe.  Unfortunately, I can’t eat ricotta, so I was unable to make it.  So yes, I need her to make it so I can drool over the beautiful pictures she takes.  =)

Strawberries Part 3: freezing them!  First we wash them, dry them with a paper towel (or let them air dry).  Next, we take off the green stems.  Most of the strawberries we picked were a little large, so I cut them in halves (but you can keep them whole).  Lastly, they should be arranged on a cookie sheet (keeping space in between).  Cover with Saran Wrap, and stick them into the freezer overnight.  The next day, put them all in a ziplock bag.  Now you have some delicious strawberries to make smoothies!  (we’ll have to add the recipe how we make ours)

Strawberry Part 4: So I had some more strawberries left.  I had looked a recipe on making jam.  Although I was hesitant to try it, I am in the process.  I’ll let you know how it turns out (cross your fingers!).

Strawberry Cake
Adapted from: Smitten Kitchen

6 tbsp butter, softened
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1 egg
1/2 cup milk
1 tsp rose water*
1 lbs strawberries (cleaned, no green stems, quartered)
cooking spray
powdered sugar

Preheat the oven to 350°F.  Spray a 10-inch pie dish with cooking spray.

Whisk flour, baking powder and salt in a small bowl.  In a large mixing bowl, beat the butter and sugar until it is pale and fluffy.  Add egg, milk and rose water and mix until combined.  Add the flour mixture slowly, mixing until it is smooth.

Pour the pie filling into the pie dish.  On top, arrange the strawberries.  They should be very close together, and in one layer.

Bake the cake for 10 minutes in 350°F, then reduce the temperature to 325°F.  At that temperature bake for the next 40 minutes.  Let it cool, and then cut into wedges.  Once cooled, sift powdered sugar on top!

*Smitten Kitchen used vanilla extract, but we had none…so I gave it a try!  And it was delicious.  So I think either will work.  If you think of a third option, definitely let me know.

Happy Memorial Day!

I hope everyone has had a great Memorial Day weekend!  Lots of picnics, BBQ’s and sun.  It was a hot one here in DC today.  We went to the Nationals game today (sad, they lost) and got a little red since the sun was definitely beaming down.

Yesterday we spent part of the day with A* and C* picking strawberries.  We drove up to Butler’s Orchard and had some fun eating and picking them.

Between the four of us this is how much we picked (I’d say around 25 lbs?).

Don’t these look delicious?

If anyone has any suggestions on how to eat up our 10.5 lbs worth, we’d love some suggestions!

No recipe for today…hope everyone had a fantastic holiday!