Fun thread idea, Meryl. My computer has been sooo cranky today I don't dare try a link, but BA 2002
June issue: "Raspberry Cake with Marsala, Creme Fraiche, and Raspberries" is on EPI. Texture of cake is similar to fresh cake donut, with fresh berries, orange juice, and a hint of marsala. Yummy. Only issue is that berries tend to sink to bottom, see reviewer notes for suggestions. My best attempt was to add half of the berries to the batter and half after it baked about 15 min. Tastes wonderful no matter where the berries end up! One reviewer suggested serving on pool of orange/raspberry puree, I haven't tried but it sounds divine.
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Marionberry Crunch Bars from local beloved Marsee Bakery. I can post if anyone wants.
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Strawberry Almond Butter Tart
(Gorgeous! I've only made with strawberries, but I'm sure any would be fantastic.)
This buttery almond crust is as much cake as it is pastry. It is prepared in seconds with a food processor and then spread with jam or lemon curd and covered with berries.
1/2 cup almond paste, broken into 6 pieces (4 oz)
1/2 cup sugar
10 Tbsp (1 stick + 2 Tbsp) unsalted butter, cut into 15 pieces
3 eggs
1/2 cup AP flour
1/3 cup lemon or apricot jam or preserves or 1/2 cup lemon curd (I’ve only used curd)
2 pints strawberries, hulled
Preheat oven to 375. Coat a 9 or 10” tart pan (with or without removable bottom) with nonstick cooking spray. In a food processor, blend the almond paste with the sugar and butter until smooth, stopping once or twice to scrape down the sides, about 20 seconds total. Add the eggs and process until well-blended, about 10 seconds. Add the flour and process until blended, about 5 seconds.
Spread the dough in the prepared pan. Bake until the top is golden and springs back when lightly pressed, 20 to 25 min. Cool in the pan on a rack for at least 8 min. (the pastry can be stored at room temp, covered, for 1 day or frozen for up to 1 month).
Spread the top of the pastry with the jam or lemon curd. Leave the berries whole if they are small or slice them if they are large. Cover the top with whole berries, hulled sides down, or overlap the sliced berries to cover the top. Serve immediately or refrigerate for up to 4 hours before serving.
From “Short and Sweet, Sophisticated Dessert in No Time at All” by Melanie Barnard
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Summer Fruit Cobbler Bars
I had something similar at Starbucks a few years ago, this is my rendition. The bars have a shortbread crust with two layers of fruit separated by sweet biscuits and topped with crumbles. They're good warm, but I think all the flavors really shine at room temp. Next time I make these I think I'll add some candied ginger to the fruit.
Crust
1 cup flour
1/2 cup unsalted butter, softened
1/4 cup sugar
Filling
3 cups fruit (Whatever is ripe and wonderful. I like to use a mix such as 1 cup each of blackberries, blueberries and peach)
1 1/2 tsp cornstarch
1/4 cup sugar (adjust as needed depending on sweetness of fruit)
pinch salt
1 tsp lemon zest
Biscuit Layer
1 cup flour
2 Tbsp sugar
1 1/2 tsp baking pwd
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg
Topping
1/4 cup unsalted butter, rm temp
6 Tbsp sugar
1/4 tsp cinnamon
pinch salt
1/2 cup flour
1/4 tsp vanilla
Crust – Preheat oven to 350. Mix butter, sugar and flour with pastry blender until crumbly, and firmly press the mixture into a lightly greased 8” square pan. Prick a few times with fork and bake for 25 min or until barely golden.
Filling – In a mixing bowl, combine sugar, cornstarch and salt. Stir in the fruit and zest until combined. Set aside.
Biscuit Layer – Sift together flour, sugar, baking pwd and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg and add all at once to dry ingredients, stirring just until moist.
Topping – Mix all ingredients with pastry blender until butter is in small pea-sized pieces and mixture begins to clump together.
To Assemble – Increase oven temp to 400. Spread 2 cups of fruit over baked crust. Use spoon to dollop biscuit dough somewhat evenly over fruit. Top with remaining 1 cup of fruit and sprinkle with topping. Bake 20 to 25 min until biscuits are done. Let cool on rack.
We just had the most delightful summer downpour, I think I'll go for a walk!
