Dessert | Fruit

Fresh Olallieberry Tart

ollalie sideways shot

Have you met the Olallieberry? I had not until last week. The Olallieberry is a cross between a loganberry and blackberry. It is only available for a short period of time each year. They are a bit sweeter than a blackberry.

Olallieberry in basket

There is a little produce stand near my work that sell produce from their local farms. It is fun to be able to buy produce that has just been picked and to support these local farms.

I decided a tart would be the perfect way to try these berries out. You could use blackberries if the olallieberry is not available.

If you want to try Olallie and Orange Cobbler I found this recipe. At desserts for breakfast they have a White Peach and Olallieberry Walnut Galette that looks very tasty.

What is the local berry in your region?

Fresh Olallieberry Tart

by Sally Gordon, Foodtv.com

For Sweet Almond Pastry Crust:

2 cups all purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water

For Tart Filling:

3 pints olallieberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar

Directions

For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.

Preheat oven to 400 degrees F.
folding in the dough

Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.

 

For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.

Remove from oven and cool for 2 hours before slicing.

Roll out the dough and place in the tart shell. Trim off the remaining dough. Place in freezer for 10 to 15 minutes.

Tart filling: For Tart: Toss the berries with flour, salt, sugar, butter, lemon juice, and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed.

Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.

Remove from oven and cool for 2 hours before slicing.

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