Baking With Berries: 7 Recipes For Your Summer Sweet Tooth

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Summer is almost upon us, so it’s high time you start baking with some berries. Mother Nature’s naturally sweetened candies are finally making their way back into grocery stores, and many people are getting bitten by the spring and summertime baking bug. Preheat your ovens and serve up fresh and seasonal desserts to your dinner guests this month. No one wants a heavy dessert once summertime rolls around, and these treats aren’t only light, they’re uplifting! Satisfy your fruit craving with one of these seven dessert recipes this spring.

source: https://www.flickr.com/photos/cuttingboard/

Source: https://www.flickr.com/photos/cuttingboard/

1. Berry Tart with Lemon Curd Mascarpone

Our first recipe comes from Foodie Crush, the genius behind the masterpiece that is the Berry Tart with Lemon Curd Mascarpone. If that name in itself doesn’t make your mouth water, we don’t know what will. With a tart crust and sweet mascarpone filling, you’ll cover all the bases with this delightfully sinful recipe, but hey, it involves a number of different fruits, so it’s practically healthy.

Ingredients:

For the crust:

  • 1 ½ cups all purpose flour
  • ½ cup almond flour
  • 1 teaspoon kosher salt
  • 2 teaspoons powdered sugar
  • ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
  • 1 egg yolk
  • 1-2 tablespoons cold water

For the filling:

  • ¾ cup whipping cream
  • 1 8-ounce container mascarpone cheese, at room temperature
  • 1 heaping tablespoon powdered sugar
  • 1 cup lemon curd
  • 1 pint strawberries, hulled and sliced
  • 1 pint raspberries
  • ¼ cup strawberry preserves
  • Mint leaves for garnish

Directions:

For the crust: Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed. Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4 to 6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.

Preheat the oven to 375 degrees Fahrenheit. Bake the tart for 12 to 15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.

For the mascarpone filling: Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon. In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.

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