Daily Archives: 21 June 2013
Fruit tarts are one of my favorite desserts, so I was excited about making the Sable Breton Galette with Berries this week for French Fridays with Dorie. This tart is homemade summer simplicity at its best. A cookie crust is topped with lemon curd and fresh berries. That’s it!
The crust is made from a soft cookie dough. It’s similar to shortbread, but the egg and baking powder made it a little lighter, perfect for eating with a fork. The cookie base is pre-baked so, if you plan ahead, you can assemble this impressive dessert on a moment’s notice. The base is pressed into a flat disk rather than forming edges which made for a fun presentation.
The lemon curd can be homemade or store-bought. I wanted to try making it, but didn’t want lots extra, so I made a half batch which was the perfect amount for topping the tart. You whisk together eggs, sugar, lemon juice and a smidge of corn syrup then melt butter into it, whisking as you go. I was a little nervous that it wouldn’t come out thick or smooth, but after just 3 minutes, I had created a jar of lemony delight. I’ll be making this again.
For berries, you can use whatever you like. Local strawberries have finally arrived in these parts, so I topped my tart with strawberries and blueberries. I loved the color contrast.
When I was previewing this week’s Dorie recipe at home, Howard wasn’t wild about the idea of lemon curd, so I brought this to work to share. I brought the tart into a meeting, and I thought we’d serve it and eat while we met. I admire the self-control of the person this was in front of. The tart sat in the center of the table for over an hour before someone asked when we would be eating it. We cut it into 12 slices, and everyone enjoyed it.
This is definitely one of my favorite recipes in the book so far. I know this will make several appearances on our table this summer. For Howard, I will try spreading a matching berry jam on the cookie instead of lemon curd. I think that will be a delicious variation.