Tuesday, April 15, 2014
OLERON BERRY TART AND SUNSHINE TEA VESSEL
Sunshine Tea Vessel with Oleron Berry Tart
After I finished reading Ruth Reichl's book, “Tender at the Bone”, I knew I wanted to try the Oleron berry tart she tells a story about. It's French and like most French cooking, it is melt- in- your- mouth delicious. I love the fact that any berry can be used in the tart. As a matter of fact, I only had one cup of raspberries instead of the 2 called for in the recipe so I substituted with 1 cup of blueberries.
Full Picture of Sunshine Tea Vessel
What better way to serve the tart than with a cup of tea shared with a friend. Of course, I had to use the latest tea vessel I created. I am calling her Sunshine because she brings a smile to my face when I gaze upon that golden antique mustard yellow and butterscotch shino I used for her glaze. I also added beads and a steampunk lid. Her face looks wise and mysterious yet full of light and happiness. She is 9” wide by 4 1/2” deep and 5 1/2” high and serves 2/2 large cups of tea.
Tart and Ice Cream
I have priced Sunshine at $89.00. If you would like to purchase, please e-mail me and we can go from there. I prefer to use Paypal or I accept checks. The best way to brew tea for vessel is to place cold water in another microwavable container. Heat water and then pour into vessel in which either tea bags or a tea strainer or tea ball has been placed. Place lid back on and allow to steep for 5 minutes or so. Serve. The lids are an integral part of the vessel. Be sure to hold the lid as you pour the tea. As in all my tea vessels, I have used lead free glazes.
Oleron Berry Tart
1 ½ cups sifted flour
1/4 cup sugar
1/4 pound sweet butter
2 T. cream
1 egg yolk
Put flour and sugar into a bowl. Cut the butter into small squares and add to flour-sugar mixture. Toss with your fingers until butter is coated with flour and then rub until the mixture is coated with flour. Rub until the mixture resembles cornmeal.
Add cream to egg yolk and pour into flour mixture. Mix lightly with a fork until pastry holds together in a small ball. If not moist enough, add a T. or so of water to bring it together.
Sprinkle flour across a counter and place pastry on flour. Push the dough with the heel of your hand until it has all been worked through. Gather into a ball, wrap in plastic wrap and let rest in fridge for 3 hours.
Remove and allow to warm for 10 minutes and sprinkle more flour onto the counter. Flatten ball into a disc and roll out into an 11” circle. Fit gently into an 8 or 9” tart pan with removable bottom. Press into pan gently, being careful not to stretch the dough; trim off edges and put into freezer for 10 minutes until firm.
Preheat oven 350. Line tart shell with aluminum foil and fill with dried beans. Bake for 20 minutes. Remove foil and beans and cook 4-5 minutes more until golden. Remove from oven and allow to cool while making filling.
3/4 cup blanched almonds
3/4 cup sugar
3 T. butter, softened
3 large egg yolks
1 t. vanilla extract
4 cups raspberries or other berries
Put almonds and 3 T. of the sugar in food processer and grind to a fine powder. Cream butter with remaining sugar. Add egg yolks stirring until smooth. Add ground almond-sugar mixture and vanilla extract. Spread almond crem into bottom of prebaked tart shell. Carefully cover the tart with 2 cups raspberries. Sprinkle with 2 t sugar, bake at 350 for 40 minutes.
Remove from oven and cool for 2 hours. Just before serving, cover the top of tart with remaining 2 cups of berries. Serve with vanilla ice cream if desired.
You can cut the steps down by using one of the frozen pie crusts if you'd like. I use them often but decided to make the tart the original French way this time and it was delicious!