Crepes with Honey Whipped Cream Cheese & Blueberry Sauce

After weeks of anticipation, having the up close experience of seeing Door County (WI) cherry trees in full bloom for the first time did not disappoint. Walking through the cherry orchards was mesmerizing. The seemingly endless seas of white blossoms were beyond captivating, regardless if they were set against blue, silvery, or dusk skies. In my whirlwind thirty-six hour trip, the beauty of the cherry orchards was almost too much to take in. If there is such a thing as being on cherry blossom overload, I came perilously close to experiencing it. Taking a few short hikes in places where spring wildflowers covered the forest floor, chartreuse leaves emerged from branches, and sunlight filtered through the trees, along with stops at a couple of antique shops, were my antidotes. My quest to see cherry trees in full bloom took me to places and down two lane country roads in Door County I had never been before. Unexpected added bonuses for this trip. At the end of this post are just a few of my cherry orchard photos (I am still sifting through all of them). Hopefully, they are enough to give you a taste of 'cherry blossom' flavor. However, if you ever have the chance or desire to experience a cherry orchard in full bloom first-hand (aka cherry blossom heaven), take it. Photos don't do the delicacy of the blossoms or the elegance of the orchards complete justice. 

I can only imagine the insanity of what seeing all of those trees dripping with ripe, red cherries feels like. Guess that means I need to go back in a few months. Coming home with freshly picked cherries might be the best bonus of all.

Strawberries, cherries, blueberries. What is not to love about the summer berry season? It makes me giddy to just think about all of the berry deliciousness coming in the months ahead. These Crepes with Honey Whipped Cream Cheese & Blueberry Sauce would be a great way to kick it all off!

If for any reason you don't like or don't want to make crepes, make the Blueberry Sauce. Swirl it in your yogurt, top your panna cotta with it, spoon it over your pancakes, drizzle it over ice cream, or eat it off a spoon. While the recipes for Crepes and the Honey Whipped Cream are the stars of this blog post, the blueberry sauce is the icing on the cake recipe bonus. 

Seriously though, making crepes is easy. And crepe pans are relatively inexpensive. Once you start making crepes, it's hard to stop making these incredibly versatile 'pancakes'. Filled or unfilled, sweet or savory, crepes are not just a breakfast food. They make for really good peanut butter and jelly sandwiches or should I say crepewiches?

When it comes to making crepes, there is no one way or one set of ingredient ratios. Some advocate using a blender to make the batter, others recommend whisking the ingredients in a bowl. I am currently in the bowl camp. Some recipes will tell you to let your batter rest (anywhere from several hours to overnight), while others will tell you the batter is ready to use immediately. At the moment, I am in the let it rest overnight camp. Although if you twist my arm, I will join in the let it rest (in the refrigerator) for a couple of hours. A side advantage of giving it the overnight rest is that you are ready to make crepes first thing in the morning (after the first cup of coffee of course).

Room temperature eggs, melted but slightly cooled butter, and slightly warmed milk will help ensure your batter is smooth and you won't have little clumps of butter permeating it.

A well-seasoned crepe pan make it unnecessary to cook the crepes in butter. This recipe makes a dozen eight inch crepes. 

Making the Honey Whipped Cream Cheese and Blueberry Sauce ahead of time makes the assembly of the crepes easy. Having said that, if your crepes get too 'cool' before you get ready to serve them, I have a couple of suggestions. After spreading a couple of tablespoons of the honey whipped cream cheese on them, place them on a platter you can put in the microwave. You can reheat your filled crepes in the microwave for as long as it takes to reheat them (about a minute or two). The added bonus to the microwave reheat method is the filling gets a little warm and tastes even more delicious (if that is even possible). Note: Alternately you can place your crepes (unfilled) on a baking sheet in an oven set to a low temperature to keep them warm.

Spoon the warmed blueberry sauce over the crepes just before serving them. A light dusting of confectionary sugar is optional, but adds to the wow factor of the presentation. Serve the extra blueberry sauce and honey whipped cream on the side. Some of your family and friends will appreciate it!

Bring a platter of Crepes with Honey Whipped Cream Cheese & Blueberry Sauce and your breakfast game will never be the same. Light, delicate crepes, filled with a slightly decadent, creamy honey whipped cream cheese filling, and topped with a luscious homemade blueberry sauce are almost impossible to resist. You don't have to wait for a special occasion or special guests to make this dish. This could be your signature weekend breakfast or brunch dish. One making regular appearances on your table!

Recipe
Crepes with Honey Whipped Cream Cheese & Blueberry Sauce
Makes 12 crepes. Serves 4-8 depending on hunger levels

Ingredients
Blueberry Sauce
2 1/2 cups fresh blueberries
1/4 cup water
2 - 3 Tablespoons granulated sugar
2 Tablespoons finely grated lemon zest
2 Tablespoons freshly squeezed lemon juice
1 teaspoon vanilla
2 teaspoons cornstarch
pinch of kosher salt

Honey Whipped Cream Cheese
8 ounces cream cheese, room temperature
8 ounces heavy whipping cream
2 Tablespoons honey
1 teaspoon vanilla

Crepes
1 3/4 cups whole milk, room temperature (use the microwave or stovetop to just take the chill of the milk off)
3 large eggs, room temperature
3 Tablespoons granulated sugar
1 teaspoon kosher salt
5 Tablespoons unsalted butter (70 g), melted and slightly cooled
1 teaspoon vanilla
1 cup (140 g) all-purpose flour
Optional: Confectionary sugar for dusting and 1 cup of fresh blueberries

Directions
Blueberry Sauce
1. In a medium sized saucepan, bring the blueberries, sugar, lemon zest and 1/4 cup of water to a boil over medium high heat. 
2. Reduce the heat to low-medium, and continue cooking until the blueberries begin to burst (approximately 3-5 minutes). 
3. In a small bowl, whisk together the lemon juice and cornstarch. Stir into the blueberry sauce. 
4. Continue cooking for approximately 1 minute or until the sauce has started to thicken. 
5. Remove from the heat and whisk in the vanilla and salt. If not serving immediately, allow to cool to room temperature, cover and store in the refrigerator.  The sauce will continue to thicken as it cools.
Note: Reheat sauce before serving.

Honey Whipped Cream Cheese
1. In a medium sized bowl, beat cream cheese until smooth.
2. Beat in honey and vanilla.
3. Beat in whipping cream in three additions. Beat until thick and fluffy. 
4. Store in the refrigerator while making the crepes. Note: Can be made several hours ahead.

Crepes and Assembly
1. In a medium sized bowl, whisk eggs lightly. Pour in milk and cooled melted butter. Whisk to combine and set aside.
2. In a large bowl whisk together the dry ingredients. Create a well in the center and add in egg/milk/butter mixture. Whisk until smooth.
3. Cover and refrigerate for at least one hour or up to overnight.
4. Heat crepe pan over medium-high heat. 
5. Pour 1/3 cup of the batter in the pan, quickly tilting the batter to spread an even layer in the pan. Cook for one to two minutes or until the bottom is lightly browned (when edge is lifted).
6. When crepe is browned, flip and cook another minute (or slightly less) until the other side is lightly browned.
7. Remove from pan. Continue making crepes until all of the batter is used. Stack cooked crepes on top of another.
8. Spread two tablespoons of the Honey Whipped Cream Cheese on one half of the crepe. Fold in half, then fold in half again. Place on platter. Continuing filling crepes overlapping crepes on the plater.
9. Reheat the blueberry sauce while filling the crepes.
10. Lightly dust with confectionary sugar. Pour some of the blueberry sauce over the crepes. Sprinkle fresh blueberries on the platter. Serve with sides of additional Blueberry Sauce and Honey Whipped Cream Cheese. (See Notes)

Notes: (1) Keep the crepes warm in a low temperature oven until you have made all of them. Alternately, place the filled crepes on a microwave proof platter and reheat until warm. Then top with the blueberry sauce. (2) If you have any leftover filled crepes, they reheat up in the microwave beautifully. (3) Making the batter and blueberry sauce the night before makes this dish easy to come together in the morning.

Cherry Blossom Orchards, Door County, Wisconsin (May 2019)

Peppermint Patty Brownies

As hard as I try, I can't remember the exact tipping point responsible for my obsession with weather forecasts. It may have started back during my early 40s aka my first running life. This preoccupation with weather then deepened each time I was planning a trip. Especially one where my plan was to spend as much time outdoors as possible. And now in my second running life, constantly checking on the weather forecast has turned into a time-consuming, admittedly time-wasting addiction. It doesn't matter that I know weather forecasts are not an exact science. Nor does it matter there is little reliability in forecasts seven to ten days out. Or in some cases just a few hours out. Because checking on the weather several times a day and worrying about the weather has become a new constant in my life (maybe I need to get a life!). All in spite of knowing this isn't the most productive use of my time. Although it is a pretty good excuse to avoid doing those things that don't bring me any joy. Like folding laundry. But after last weekend, my weather obsession might have gone down a notch. One probably not discernible to anyone but me. The thunderstorms predicted to come during last Sunday's 10k race never materialized. A few well timed rain drops came during the race, but the sort of, kind of, hoped for torrential rains and lightning were no shows. No, I didn't want to run in crazy, inclement weather. I was just a little anxious about running at a race pace for 6.2 miles. Which turned out to be 6.5 miles because I must have been weaving on the course. With half-marathon training starting up in the next two weeks (yes, I really have lost my mind as I am going down the 13.1 road again), my weather mania will more than likely return back to new normal levels. The funny thing is, I will probably be wishing for some rain, especially on hot, humid summer running days. But like they say, be careful what you wish for. 

"The biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most..with an almost wet middle and crisp-crunchy top." (Maida Heatter) . Those may be the most irresistible, drool invoking words about a brownie I have ever read in my life. Back in the mid 90s many cookbooks contained less professional photography glossy photos and more black and white line drawings. Which meant after scanning the ingredient list, either the cookbook author's reputation and/or the recipe's description influenced recipe making decisions. At least it did in my world. Even recipes containing some of my least favorite ingredients would sometimes sound tempting. 

As much as I love cookies, brownies are my weakness. I was all in on this brownie recipe after reading there was a layer of peppermint patties sandwiched between the top and bottom layers of brownie batter. With the flavor of peppermint confined to the middle layer, the taste of chocolate was not going to get lost in these brownies. I knew they were destined to be the kind of love at first site as well as at first bite brownies I love.

Long before Ina Garten was telling us to add instant coffee and/or espresso to chocolate desserts as a way to deepen the flavor of chocolate there was the Queen of Desserts Maida Heatter telling us this. Whether or not she was the first to discover this baking secret doesn't matter. Because I am giving her all the credit.

You might think brownies made with only unsweetened chocolate wouldn't live up to their 'hype'. But they do. Could the instant espresso powder be responsible? Or the high sugar, low flour ratio? The answer is probably both are.

I tinkered slightly with both the ingredients and baking process. As far as the ingredients go, the salt was increased from 1/4 teaspoon to 1/2 teaspoon, the walnuts were roasted before being chopped and added into the batter, the almond extract was omitted, and the amount of vanilla increased from two teaspoons to one Tablespoon. In the recipe notes, Maida shared the edges of the brownies might become somewhat burned during the baking process. This could be due in large part to the short baking time (approximately 35 minutes) and high oven temperature (425 degrees (F)). To prevent the brownies from burning without sacrificing their gooey, chewy center, I altered the baking temperature. More specifically I baked these brownies at three different temperatures for almost 40 minutes. The result was even better than I had anticipated. So while it means you have babysit the baking process a bit, the brownies baked up perfectly and you shouldn't have any burnt edges. 

For the first 13 minutes, the brownies were baked at 350 degrees (F). For the second 18 minutes, the oven temperature was increased to 425 degrees (F). And for the last 6 to 8 minutes the oven temperature was reduced to 400 degrees (F). My total baking time ranged somewhere between 37 and 39 minutes. And the brownie pan was rotated midway through the baking process to ensure they baked evenly. When inserting a toothpick in the brownies to test for doneness please know it will come out with a few crumb crumbs but it will also come out a bit wet. Trust the baking process (and Maida Heatter) and don't over bake your brownies. These are intended to be more on the gooey than cakey side. 

These brownies need to be cooled completely and chilled before you cut and serve them. I had cut some of them after about 4 hours of chilling time and some after almost 24 hours of chilling time. My recommendation would be to give these brownies an overnight rest in the refrigerator before cutting them. Keep the brownies in the refrigerator even after they are cut as I think they are best served slightly chilled rather than at room temperature.

These Peppermint Patty Brownies are the ones you want whenever you get a craving for chocolate, whenever your sweet tooth won't take no for an answer, when the weather turns warmer and you want something refreshing, when you are having friends over for a gathering, when you host a backyard barbecue, or when you get a yearning for a gooey, chewy, dark, sweet, decadent brownie. There are probably at least a dozen other reasons why you should make these brownies. I won't even try to top Maida Heatter's perfect description of these brownies. If I was to make a small contribution, it would be to tell you they are EPIC! They deserve to become an obsession. One that will bring you great joy!

Recipe
Peppermint Patty Brownies (slight adaption to Maida Heatter's Palm Beach Brownies with Chocolate Covered Mints recipe from her cookbook "Maida Heatter's Brand-New Book of Great Cookies")

Ingredients
8 ounces unsweetened chocolate, chopped
1 cup unsalted butter
2 generous cups walnut halves, roasted
5 large eggs, room temperature
1 Tablespoon vanilla
1/2 teaspoon kosher salt
1 Tablespoon plus 1 teaspoon instant espresso powder
3 3/4 cups (750 g) granulated sugar
1 2/3 cups (220 g) all-purpose, unbleached flour, sifted
18-22 ounces chocolate covered peppermint patties, unwrapped (see Note)

Directions
1. Preheat oven to 350 degrees (F). Line a 9" x 11" baking pan with parchment paper. Lightly butter and set aside. Notes: I used a 7 1/2" x 12 1/2 " baking pan, which was the closest in pan volume to the recommended pan size.
2. In a saucepan, melt the butter and unsweetened chocolate. Remove from the heat and set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs with the vanilla, salt, espresso powder, and sugar at high speed for 9-10 minutes.
4. On low speed, pour in the chocolate mixture and beat only until blended.
5. Add in the flour. Beating on low speed mix only until just mixed.
6. Fold in the walnuts with a spatula.
7. Pour half of the batter into the prepared pan. Spread top with an offset spatula to smooth out.
8. Place a layer of the peppermint patties, touching each other and the edges of the pan, all over the bottom chocolate layer. Cut some of the mints to fill in the large spaces on the edges. 
9. Pour the remaining chocolate mixture and smooth the top with an offset spatula.
10. Bake in accordance with the following times and temperatures: (1) 13 minutes at 350 degrees (F), (2) 18 minutes at 425 degrees (F), and (3) 6-8 minutes at 400 degrees (F). Note: Rotate the pan midway through the baking process. At the end of the 37-39 minute baking time, insert a toothpick in the middle. It will come out with some crumbs but look wet. This is how it should look. Do not over bake. Note: The sides of the brownies will be firm to the touch.
11. Transfer the pan of brownies to a cooling rack. Allow to come to room temperature.Cover with aluminum foil and chill in the refrigerator for at least 4 hours but preferably overnight.
12. Cut into squares or bars with a sharp knife. Serve immediately.
13. If not eating immediately or if you have extras, pack in an airtight container or wrap in cellophane and store in the refrigerator.

Notes: (1) To roast walnuts, bake in a preheated 350 degrees (F) oven for 10 minutes. Allow to cool before chopping and adding to the batter. (2) I used these York Peppermint Patties for the mint layer. Use the smaller bite sized patties versus the larger candy bar sized. 

Wilder Park, Elmhurst, Illinois, Memorial Day Weekend, 2019

Lemon Curd Tart

"Good things come in threes." From Columbus sailing three ships; to the stories of the three little pigs, three blind mice, and three bears; to a three-ring circus; to the three wishes granted by genies; to the Christian trinity; to the three wise men, the number three has been associated with either good fortune or good luck for centuries. Going as far back as the time of Confucius (500 BC). In the Chinese culture the number three is considered a lucky number. The origin of the concept is alleged to come from the Latin principle "omne trium perfectum". When translated into English it means "the rule of three". But whether or not the number three has magical properties may lie with the believer. For the record, I would be one of the believers in the superstitious, legendary, grounded in folklore power of three. Perhaps this swoonworthy Lemon Curd Tart could be one of many examples to explain why. 

For one thing this tart is made up of three separate components (a shortbread crust, a lemon curd, and an Italian meringue). Which, when combined, create an incredibly decadent, beautiful, impressive dessert. Destined to wow the visual and taste senses of your family and friends, this Lemon Curd Tart will have everyone wondering whether it's homemade or from a French patisserie. However, I am inclined and maybe just slightly biased to think it is better than anything you could buy from an expensive, fancy bakery.

After having a meringue making meltdown a few weeks back, I did experience a bit of trepidation when making the tart's finishing touch: the Italian meringue. Whether the number three had anything to do with it or not, it could not have turned out more heavenly. I share this because you might think making a tart having three different components is either a bit on the daunting side or one depending heavily on luck. It's actually easier to make than you think. Especially if you take the 'divide and conquer' approach making the lemon curd and tart dough one day and the Italian Meringue the next. None of the individual components take more than 15 minutes to make (although the baking time on the shortbread crust is 40 minutes) so it's not nearly as labor intense as you might think.

The recipe used for the lemon curd is one of two I have previously posted to the blog. The one used here is my favorite as it's pretty close to foolproof and far better than anything you can buy off the grocery store shelves. The recipe makes a little more than you need for the tart. Which means you will have some leftover curd to spread onto your scones, mix into your yogurt, dollop over your Dutch Babies, or eat off the spoon. The curd can be made the day before or several days before you plan on assembling and serving the Lemon Curd Tart. Depending on whether or not you have any Lemon Curd eating bandits living in your house, you might have to put either a 'please don't touch label' or a skull and crossbones sticker on it. 

The shortbread crust for the tart is an adaptation of one previously posted to the blog. The most significant change made to the earlier posted recipe was reducing the amount of unsalted butter. This one uses only eight versus eighteen Tablespoons. Surprisingly, the reduction of butter doesn't significantly affect the buttery taste of the shortbread. Rather it made for easier to roll out dough. Making the shortbread dough, rolling it out, fitting it into your tart pan, and refrigerating overnight is highly recommended. Giving the dough a long chill time helps to reduce any shrinkage during the baking process. As as side note, the consistency of the shortbread dough made it possible to roll out immediately without any pre-rolling refrigeration.

Not only do I love the look of a tart made in a rectangular pan, I love how you get more shortbread in each slice.

An Italian meringue differ significantly from a French and Swiss meringue. It's made by drizzling a 240 degree (F) simple syrup into egg whites whipped to soft, but stable peaks. Whipping the syrup into the egg whites for up to seven minutes (or until the bowl is slightly cooled) creates a voluminous, glossy, and firm meringue. Resulting in a very stable, somewhat dramatic meringue. One perfect for piping or spreading onto the tart before being lightly browned with a kitchen torch. 

Once the tart is topped with the Italian meringue it is ready to serve. If not serving immediately, place the tart in the refrigerator for up to two hours. 

If you love the tart, refreshing flavor of lemon, you will be smitten with this Lemon Curd Tart. Serve this tart at your next dinner party and your friends/family will be smitten with you!

The simplest of ingredients are transformed into the most luscious, velvety, scrumptious dessert. There are so many reasons why you should make this Lemon Curd Tart, but let me give you just three of them. First and foremost it is satisfyingly delicious. The flavors and textures from the shortbread crust, lemon curd, and Italian meringue are a party on your palate. Second, this tart has an impressive wow presentation factor. How could anyone resist an eye candy dessert? And third, the recipes for the lemon curd gives you enough to enjoy it the next day or in the week ahead. In other words, it's one having multiple benefits. Hope this enough to convince you to make it!

Recipe
Lemon Curd Tart
Serves 8-10 

Ingredients
Lemon Curd
4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g), room temperature 
pinch of sea salt

Shortbread Crust
8 Tablespoons (113 g) unsalted butter cut into eight pieces (butter should be room temperature)
1/3 cup (40 g) confectionary sugar
1 1/2 cups (188) all-purpose flour
1/4 teaspoon Kosher salt1 large egg yolk

Italian Meringue
1 1/4 cups (250 g) granulated sugar
1/3 cup water
1/2 cup (120 g) egg whites (from 3 large eggs), room temperature

Directions
Lemon Curd
1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 180 degrees (F).
4. Remove from heat, transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Mixture will need to be well chilled before proceeding. Can make lemon curd early in the morning or the day before.)

Shortbread Crust
1. In the bowl of a standing mixer fitted with a paddle attachment beat butter until smooth (approximately 1 minute).
2. Add in confectionary sugar and salt. Beat until sugar is incorporated and mixture is smooth (approximately 1 minute).
3. Add egg yolk and beat until well combined (approximately 1 minute).
4. Add the flour in two additions, beating until mixture begins to come together in a ball and no longer sticks to the sides.
5. On a lightly floured surface roll out dough to 1/4" thickness to match the shape of your removable bottom tart pan. See notes.
6. Slide bottom of the tart pan under the dough and transfer to the pan. Gently press the dough into the pan and up the sides. Trim any excess. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight.
7. Preheat oven to 325 degrees (F). Line the tart pan with parchment paper and fill with dried beans and/or pie weights.
8. Bake for 30 minutes. Remove the parchment paper and weights. Return to oven and bake for an additional 10 minutes or until the crust is lightly golden brown. 
9. Transfer pan to a cooling rack. Let cool to room temperature. Note: Can bake shortbread crust up to 4 hours before serving. Lightly cover cooled crust with plastic wrap, especially in humid weather.

Italian Meringue
1. In the bowl of standing mixer fitted with a whisk attachment, whip the egg whites until soft, stable peaks form. Set aside.
2. In a small saucepan, heat the sugar and water over high heat until the mixture reaches a temperature of 240 degree (F).
3. With mixer running, slowly pour in the hot sugar syrup. Increase speed to high and beat until the mixture is voluminous, glossy, and bowl has cooled to the touch (approximately 6 to 7 minutes).
4. Use immediately.

Assembly
1. Remove the shortbread tart crust from the tart pan and transfer to a platter.
2. Spread enough lemon curd into the cooled tart crust to fill about a 1/4" from the top of the tart shell. Note: The lemon curd will have a depth of approximately 1/2".
3. Transfer meringue to a pastry bag (if using) and pipe the design of your choice. Alternately spread the meringue over the top, swirling into the design of your choice.
4. Using a kitchen torch, carefully brown the meringue.
5. Serve immediately. Or place in the refrigerator for no longer than 2 hours before serving.

Notes: (1) I used this non-stick rectangular removable bottom tart pan. The pan's dimensions are 13 3/4" x 4 1/4". Suggest not using a round tart pan larger than 9" in diameter. (2) Wait until your meringue is ready before adding the lemon curd to the tart shell. Do not fill shortbread tart with the lemon curd until ready to finish with the Italian meringue. (3) We stored some of the leftover Lemon Curd Tart in the refrigerator. While the texture of meringue changes slightly it was still delicious. (4) The recipe for the Italian Meringue came from the May/June 2019 issue of Bake from Scratch.

Rustic Strawberry Slab Tart

"It's arguable to say that every one of us has been moved by the beauty of what I have called snapshots, but for photographers they are charms and proverbs, and like lightening or wild strawberries.." (Tod Papageorge) Whether or not I actually get to see blossoming cherry trees this year is now anyone's guess. Between a later than usual blooming season, the anticipated weather forecast for the next two weeks, and my schedule, I may or may not get to take in, let alone photograph, the beauty found in Door County's cherry orchards. While a whirlwind trip isn't exactly what I had in mind, I may have to go with a 'something is better than nothing' plan. I am keeping my fingers crossed I will find this much desired unicorn.

During moments of disappointment, no matter how insignificant or consequential, I tend to find solace in the kitchen. Baking is my therapy. The telltale signs of my self-medicating remedy would be the seven plus pounds of unsalted butter found in my refrigerator and well-stocked cabinets. There may not be any "food" in the house, but there is always an abundance of sugars, chocolate, flours, and spices. In the event of an apocalypse, we will have to survive on cookies, cakes, brownies, and tarts. And if, by chance, this happens in the spring or summer, we will probably be eating this Rustic Strawberry Slab Tart. 

Slab tarts are relatively easy to make. Rustic slab tarts are even easier and as endearingly beautiful as artwork done by a three year old. 

Instead of an all-butter crust, this one has a rye crust. Using part dark rye flour and all-purpose flour, the baked crust is darker in color, deeper in flavor, and makes for a perfect base for fruit based desserts (recipe for an all butter crust is in the notes below). Iced cold butter, iced cold water, and chilled apple cider vinegar (I keep mine in the refrigerator) are essential when making a dough. Having all of your ingredients measured out before starting the dough is always a good thing. Using your hands to make the dough will help it enhance its' flakiness. Once made, the dough chills in the refrigerator for at least two hours (or early in the day or overnight). Whether you shape it in an oval, circle, square, or rectangle, the rolled out dough bakes in a preheated 400 degree (F) oven for 25-30 minutes. 

If you find or pick strawberries, look for the smallest ones you can find. Not only are they usually the sweetest, they help to make this tart look even more beautiful. Mine were more on the medium size.

On top of the baked crust is a generously slathered layer of lightly sweetened, vanilla bean enhanced mascarpone cream. After adding some dollops of strawberry preserves, the sliced strawberries are arranged on top in as rustic or precise manner as you wish. Like old weathered barns, I am drawn to rustic tarts.

The finishing touch comes from brushing on a melted strawberry preserves and Chambord mixture over the sliced strawberries. 

There is only one downside to this Rustic Strawberry Slab Tart. It is best enjoyed as soon as it is fully assembled. If you bake the tart slab early in the day (keep covered) and make the mascarpone cream (keep in the refrigerator), it will take about 15 minutes to put it all together. 

This isn't the first Strawberry Tart posted to the blog, but this version is my favorite. After listening to one of my friends share how her mother's recipes never seem to turn out like her mother made them, I couldn't help but wonder what nuances she may have made, but never wrote down, to them. Whenever I make enough changes to a recipe significantly affecting the outcome, I will share them here on the blog. Call them do-overs, updates, or good to great versions. Because the last thing I want to hear anyone say when they make one of the recipes from this blog is 'it didn't taste the same as when Lynn made it." 

Recipe
Rustic Strawberry Slab Tart
Serves 8 (one small tart) Serves 12-16 (one large tart)

Ingredients
Dough (makes enough for two smaller or one large slab tart)
1 1/3 cups (175 g) all-purpose flour
1 1/3 cups (175 g) dark rye flour
1 teaspoon of kosher salt
1 cup plus 2 Tablespoons (255 g) cold unsalted butter, cut into small cubes
1 Tablespoon chilled apple cider vinegar
8-10 Tablespoons (120-150 ml) ice cold water
1 large egg, lightly beaten (for egg wash)

Tart
1 pound (450 g) strawberries, cut into 1/4" slices (smaller strawberries work best)
1 cup (225) mascarpone
3 Tablespoons caster sugar (or granulated sugar)
1/2 teaspoon vanilla bean paste (or vanilla extract)
6 Tablespoons high quality strawberry preserves, divided
1 Tablespoon Chambord (optional)

Directions
Dough
1. In a large bowl, whisk together the flours and salt. Set aside.
2. Mix together 8 Tablespoons of ice cold water with the apple cider vinegar. Set aside.
3. Add in the cold, cubed butter. Using your fingers, press each cube of butter until they are flattened.
4. Sprinkle 7 Tablespoons of the water/vinegar mixture over the flour/butter mixture. Using a wooden spoon, stir until the mixture is combined. More than likely you will be adding the last tablespoon of the water/vinegar mixture and up to 2 more Tablespoons of water in order for the dough to get to a consistency where you can squeeze a handful together without it falling apart. Note: Add the additional ice cold water, two teaspoons at a time.
5. Press the dough into a ball. Cut in half, shape into a disk, wrap in plastic wrap, and chill in the refrigerator for at least two hours (or overnight).
6. Preheat oven to 400 degrees (F).
7. On a lightly floured surface roll out the dough to 1/4" thickness in your desired shape (square, rectangle, oval, or circle). Transfer to a large baking sheet lined with parchment paper. Using a fork, prick rows of hole (about 1/2 inch spacing between rows) in the crust. 
8. Brush the egg wash over the dough.
9. Bake for 25-30 minutes, rotating the baking sheet midway through, until the dough is a deep golden brown. Note: Press the dough down with a spatula if it bubbles form during the baking process. 
10. Let the crust cool completely on the pan.

Tart and Assembly
1. In a small bowl, whisk together the mascarpone, caster sugar, and vanilla bean paste (or vanilla extract). Set aside.
2. Remove hulls and cut strawberries to a 1/4" thickness. 
3. Place 3 Tablespoons of the strawberry preserves in a small pan. Add in the Chambord. Heat until the alcohol burns off the preserves have melted.
4. Transfer the baked crust to a large platter. 
5. Spread the mascarpone mixture over the baked crust.
6. Evenly dollop the remaining 3 Tablespoons of the strawberry preserves over the mascarpone layer.
7. Layer the sliced strawberries.
8. Brush the melted strawberry preserves over the top of the strawberries.
9. Serve immediately and enjoy!

Notes: (1) The recipe for the dough will give you enough for two smaller slab tarts or one large slab tart. If making a large slab tart, double the tart ingredients. (2) Instead of a rye crust, can make a butter crust. Use 2 2/3 (340 g) all-purpose flour instead of an all-purpose/rye flour mix. (3) Instead of a slab tart look, can also make in a 9" inch tart shell. (4) Make the dough early in the day or the day before. Assemble the tart right before serving as it's best enjoyed shortly thereafter as the crust will get soggy from the mascarpone mixture after a couple of hours. (5) Instead of strawberries, make this tart using fresh blueberries and/or blackberries using blueberry and/or blackberry preserves in lieu of the strawberry preserves.