This berry tart bustling with freshness and happy summer flavors is a real catch when you are up to something special. Not only it will accompany any party table with unique charm, it is remarkably simple in preparation. The combination of fresh berries, puff pastry and roasted almonds in this tart make a totally out of this world snack, appetizer, side course or dessert, not to mention that it goes hand in hand with array of great cheeses, wine and even champagne.
There are times in our lives when we feel the magic shift has just taken place, except it’s a brief thing and like anything ‘happy’ when such moments arrive all you can do is blurt out ‘wow, thank you’ while, in fact, you are thinking: ‘Wait a sec, what’s going on here? Am I in some kind of a movie?’ You are so busy worrying that instead of acknowledging the obvious you don’t know whether to pinch yourself or start spinning around and pretending you are a Wonder Woman. Because, all you do know, it has been one of your wildest dreams and now you feel it’s too good to be true. Only when back home you are finally convinced that it was you and your effort that just got rewarded and your life will never be the same. End of story. You can exhale, overwhelmingly happy, and have a good laugh at yourself for being so stressed. Naturally, you celebrate with your beloved ones with champagne and something exquisite and memorable because things like that are much better remembered in retrospect.
Well, in my state of excitement I would play the jazz flute of destiny if I could, but I made this amazing Fresh Berry Tart instead (following my mom’s spur of the moment recipe) with fresh currants, gooseberries, grapes, yellow plums, rhubarb and wine jelly. What a great partner for any parte-e-e!
Although it looks promisingly fattening, fear not, the amount of sugar in it is minimal and the puff pastry open crust is not exaggerated, but gives that freshly baked state of crisp and buttery flakiness you are looking for in the high-end desserts. The runny berries center, both sour and rich, gives an aromatic citrusy tang with a backdrop of nuttiness from roasted almonds – simply irresistible! Watch the simple steps and follow the recipe below:
Even if the craft of the pastry chef is by necessity highly precise, you can vary the seasonal fruits in this tart, from the super-juicy ones, to more dry by adding more or less jelly and water into the syrup. Try the wine jelly (red or white) instead of the berry for once, it adds an interesting spike in flavor and expands the variety of wines you can take with the tart.
The other important ingredients besides the berries, jelly and pastry dough are:
Crumbs, which can be Panko, Graham or semi-salted cracker crumbs depending on whether you like it sweet, semi-sweet or salty-sweet.
Roasted slivered almonds and Demerara sugar or (my preferred) cracked or flaked maple sugar.
The number of dishes that can partner with this tart is quite astonishing: from snack and appetizer in tapas or aperitif bar, to BBQ red meats, to desserts with assorted cheeses – it will be a hit in any given combination.
Finally, it is an awesome way to eat the freshly collected berries from your garden, forest, farm or local market.
Call it happy endings, or beginnings or just a HAPPY tart, ultimately, everyone deserves to share a bit of this happiness. Major tip: serve it freshly baked and you will be astonished how many of your guests will take a second piece. So worth an effort, you won’t regret! T.
Once you master the classic recipe, feel free to add some extras like grilled corn leftovers, green beans, or even chopped avocado if you wish to add some Latin American touch to the dish and make it more complex.