Рецепт Blueberry Serrano and Brie Mini Pies for #Baketogether and a Giveaway
Blueberry and Blackberry Serrano with Brie Tartlettes for #Baketogether and a Giveaway
There is something about a little tart that is the epitome of charming. The effort to make individually formed little desserts for your family or guests just says something special. When Abby Dodge posted this month’s #Baketogether challenge for Mini Pies I have to admit that I was sorely tempted to make some mini pies exactly like hers. A combination of blueberries and raspberries with an almond crumble on top. I couldn’t help but wonder, ‘Why change something so delectable?’
Then I realized I really had very few raspberries left; the effort to dip them in chocolate for my Chocolate Raspberry Martini saw a fair number go in the ‘not quite up to snuff’ disposal system, i.e. my mouth…so those were out. Then I tasted the blackberries in my fridge last night and they were so perfect; just the way they should be. Perfectly ripe and even more perfectly sweet; I knew they had to be the star. Not having quite enough I was lucky to also have some blueberries in the fridge too but it was the blackberries that became the focus of this dessert.
I’ve run a small retail business online for a couple of years that I just shut down recently; running a web business and a food blog is more than enough to keep me busy. I’ve still got some products left that I love and one is my absolute favorite jam of all time; Primo’s Blackberry Serrano Jam. Rich with chunks of berries and with the perfect touch of heat, I wanted to use it too. Was it because I most often use it in conjunction with Brie for an appetizer that I had the brainiac idea to also add some Brie to this tart? I’m sure it was…and I’m glad of it too! I’ve never put Brie in a mixer before so that was a leap of faith but mixing it up with some brown sugar, egg and yogurt that I added to the rest of the filling made for a beautiful rich sauce to surround the berries. Completing my version were whole berries pressed into the top of the finished pies and then glazed with some more of the preserves. The results were more stellar than I expected and a bit of time overnight letting it meld only made ‘really good’ even better. This is most definitely a dessert but there is a lingering bit of heat that while not glaringly evident is sure there. How perfect is that?
Blueberry and Blackberry Serrano Tartlettes
Ingredients
For the dough:
- 1 1/3 cups (6 ounces) all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 8 tablespoons butter, well chilled, cut into 8 pieces
- 2 tablespoons + 1 teaspoon very cold water
- 2 teaspoons freshly squeezed lemon juice
- For the streusel topping:
- 1/3 cup (1 1/2 ounces) unbleached all-purpose flour
- 1/4 cup (5/8 ounce) oatmeal, regular or quick cooking
- 1/4 cup (1 3/4 ounces) firmly packed light brown sugar
- Pinch of table salt
- 4 tablespoons ( 2 ounces) unsalted butter, softened
- 1/4 cup chopped walnuts, lightly toasted
- For the filling:
- 4 oz of Brie (about 1/2 small round), rind removed and crumbled
- 1 Tbsp brown sugar
- 1 Tbsp yogurt or sour cream
- 1 egg beaten (you will only use approximately 1/2 of the egg)
- 1/2 tsp vanilla
- 1/3 cup jam (I used Blackberry Serrano; use Raspberry Jalapeno or any variety you prefer)
- 2 Tbsp granulated sugar
- 2 tablespoons unbleached all-purpose flour
- Pinch of table salt
- 2 cups (10 ounces) fresh berries (I used half blueberries and half blackberries) rinsed and dried
- For the garnish:
- 12 large, ripe, whole blackberries
- 3-4 Tbsp jam, warmed
- For the garnish:
- 12 large, ripe, whole blackberries
- 3-4 Tbsp jam, warmed
Preparation
To Make the dough:
Put the flour, sugar and salt in a food processor and pulse briefly to combine. Add the butter and shortening and pulse until the butter and shortening pieces are slightly larger than pea size, about 10 to 12 pulses depending on your machine.
Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough begins to form moist crumbs that are just beginning to clump together, about 8 or 9 more pulses depending on your machine.
Dump the moist crumbs onto a large piece of plastic wrap and gather into a pile. With the heel of you hand, push and gently smear the dough away from you until the crumbs come together. Two or three ‘smears’ should do the trick. Shape into a 5-inch disc and wrap tightly in the plastic wrap and refrigerate until firm, about 2 hours, or up to 2 days.
Make the streusel:
Put the flour, oats, brown sugar, salt and butter in a food processor and pulse briefly until combined.Add the toasted walnuts and pulse just to combine. Put the streusel n the fridge while you make the filling and assemble the tarts.
To Assemble the Tarts:
Make the filling and bake the tarts:
Put the Brie, brown sugar, yogurt or sour cream, half of the beaten egg and vanilla in a mixer and beat on low speed until all incredients are incorporated together.
Put the sugar, flour, and salt in a medium bowl and, using a table fork, mix until well blended. Add 1 cup of the blueberries and, using the table fork, crush the berries while stirring them into the sugar-flour mixture.
Add the Brie mixture and fold into the filling, then add the blackberries and toss to coat evenly. Spoon the filling into the lined tart dishes or muffin cups (they will be completely full). Scatter the streusel evenly over the filling.
Bake until the crusts and streusel are golden brown and the filling is bubbling, 25 to 27 minutes. Remove from the oven but leave it on.
Press 3 fresh blackberries into the center of each tart. Warm the jam and using a pastry brush, spread the warm jam over the fresh berries. Return to the oven for 2 additional minutes or until tester comes out clean. Remove from oven and let cool for 5 minutes.
Using a paring knife, run the blade between the crust and the pan to loosen the tarts from any sticky berry juices and let cool for 10 minutes..Using a thin, metal spatula carefully remove the tarts from the tart dishes or muffin cups and set them on a wire rack. Serve warm or at room temperature
2.0
http://www.creative-culinary.com/2012/06/blackberry-serrano-and-brie-mini-pies/
This recipe brought to you by © Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com
The Giveaway
I promised a Giveaway didn’t I? If you’re disappointed that it’s not a $500 mixer or the newest Cuisinart ice cream maker I won’t apologize. You can find those opportunities everywhere but how often do you have a chance to win a jar of Blackberry Serrano Preserves?
I’ll send a jar to two people…one picked from the folks in the #baketogether group and one picked from my other readers. What do you have to do? Easy…just leave a comment so I’ll know you were here! If you participate in #Baketogether, please do mention that in your comment and if you don’t…well, why not? Visit Abby’s site for all the details and come on board!
I’ll determine winners from comments left on this post until midnight, Friday, June 8, 2012.
Disclaimer: I was not compensated for these preserves or paid to write this post. All opinions on the wonderfulness of this product are my very own.