Blackberry Tart with Vanilla Yogurt Sorbet
These pretty tarts are simply pastry gathered around fresh berries and baked golden brown. The flaky butter pastry could also be rolled out and pressed into a pie pan or tart shells. Note the simple and delicious non-fat yogurt sorbet which accompanies the dish.
- Vanilla Yogurt Sorbet
- Sugar - 1 cup
- Water - 1 cup
- Non-fat yogurt - 2 lb
- Vanilla Extract - 1 tablespoon
- Flaky Butter Pastry
- Flour - 2 cups
- Sugar - 1/4 cup
- Salt - 1 teaspoon
- Baking Powder - 1 teaspoon
- Unsalted Butter - 3/4 stick, frozen
- White Vinegar - 1 teaspoon
- Creme Fraiche - 1/2 cup (alt. sour cream)
- Ice Water - 3 teaspoons (optional)
- Assorted Berries - 6-1/2 pints (raspberry, blackberry, blueberry)
- Unsalted Butter - 4 tablespoons
- Sugar - 1/4 cup
- Cornstarch - 2 tablespoons
- Raspberry Puree - 1 cup
- Blackberries - 36
- Mint - 12 small sprigs
To make the sorbet: Combine the sugar and water in a medium saucepan over medium heat and cook until the sugar has dissolved completely. Remove from heat. In a large bowl, combine the yogurt and vanilla extract. Slowly pour in the sugar-water mixture, stirring to blend. Let cool to room temperature. Freeze in an ice cream maker according to manufacturer’s directions.
To make the pastry: Combine all dry ingredients in a food processor or large bowl. Cut in the cold butter until the mixture reaches the texture of corn meal. Place the whole bowl in the freezer for 5 minutes. Remove and cut in the creme fraiche or sour cream and vinegar. Gather the dough with your fingers; if necessary, add some of the optional ice water until the dough can easily be gathered into a ball; handle the dough as little as possible. Shape into a long cylinder and place on a piece of parchment paper. Wrap in the parchment and refrigerate for at least 1 hour, or overnight.
To prepare the berries: Rinse the berries and drain completely. Toss with sugar and cornstarch; start with 1 tablespoon of cornstarch and add the second only if the berries have completely absorbed the first. Try not to bruise or break the fruit.
To assemble: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Unwrap the dough and cut into 2-inch balls. Roll out on a floured board into small circles 1/8-inch thick. Brush off any excess flour. Place a small scoop of berries in the center of each and gather up the dough around the berries. Pinch closed with a few berries peeking through. Brush off flour again. Bake on the prepared sheet for 10 minutes, or until golden.
To serve: Put the raspberry puree in a squeeze bottle and drizzle over the serving plates in a zigzag. Center a tart on each plate. Form a quenelle of the sorbet using two large spoons and place one beside each tart. Garnish each with three blackberries and a small mint sprig.