And Now...on with the Show!

It's Friday...and you know what that means...

No...what is wrong with you people?  Not all Fridays mean debauchery at a fevered Jersey Shore pitch.  It means...

It's Recipe Friday Y'All, and have I got a treat for you!

This is a MUST try while those summer berries are still juicy and plentiful (ten points extra if you pick your own).     If you are ever at a loss for what to bring to a summer soirée to impress those persnickety people who expect just because you went to culinary school that you can't run by the local bakery and pick up some cupcakes because FOR GOLL DARN SAKE YOU ARE BUSY TOO!  No...just me?  Well regardless you'll enjoy the ease of making these lovely tarts that look like a hassle, are really no fuss, and taste like a million bucks (come to think of it dirty money is an awful taste, but you know what I mean).


White Balsamic Cream Tartlettes with Summer Berries


There is something incredibly intriguing about this particular pastry cream, and the secret is... drum roll please...vinegar.  Now don't turn your nose up at this baby just yet.  For starters, we are talking about white balsamic vinegar, a sister to the dark and brooding traditional balsamic.  Secondly, it's common practice in all those fancy schmancy restaurants to reduce said brother balsamic into a thick lacquer like syrup, add a bit of sugar, and voila, a lip smackingly sweet and tart gastrique.  It's perfect for decorating the newest abstract dish and allowing the Chef to tack on a five dollar up charge.  Now imagine doing the same thing with a slightly lighter sweeter version of balsamic and you have what contributes to that "oh my goodness what is that almost imperceptible delicious sensation lingering in the back of my throat" moment (and yes that's the technical term).

What you'll need:

For the crust:
2 1/2 cups all purpose flour
6 Tbl sugar
1/2 tsp salt
1 cup chilled unsalted butter (that's 2 sticks if you aren't inclined to measure, cut into 1/2 inch cubes)
2 large egg yolks
2 Tbl whipping cream

For the pastry cream:
1/2  cup whipping cream
2 Tbl cornstarch
2 large eggs
4 large egg yolks
1 tsp vanilla extract
1/2 cup white balsamic vinegar
3/4 cup water
3/4 cup sugar
1/4 cup unsalted butter (that's 1/2 stick)

For the topping:
Fresh summer berries of your choosing.  The first time I made these little lovelies was right around Independence Day, so I stuck with strawberries, blueberries, and raspberries, with a basil leaf for garnish.  Go crazy and experiment with different berry choices, ask your friendly produce guy or gal what the freshest berry in season is at the time. You won't be disappointed with summer's bounty if you just do a bit of research, scout's honor!

What to do:

For the crust:
Combine flour, sugar, and salt in your handy dandy food processor; pulse for about five seconds. Add butter (make sure it's cubed and chilled, that part is important for a mealy crust) and pulse until a coarse meal forms.  Add egg yolks and cream.  Pulse until moist clumps form.  (Don't over do it, heat from the processor will cause the butter to melt, forcing you to scrap the whole durn thing and spring for the cupcakes).  Success!  Now gather that beautiful dough into six little balls (careful not to overwork, too much gluten does not a flaky tart dough make).  Press the dough balls (hee hee hee...I don't know why, but the phrase dough balls always makes me laugh...try it next time you're stressed...and you're welcome in advance) into 6, 4 inch removable-bottom tart shells.  (Now I know what you're thinking... removable-bottom tart shells, we just entered the "way too fancy for my skill set" territory.  Don't worry, I promise this recipe is super duper easy.  You can find these specialty pans at Bed Bath & Beyond...and they aren't even fancy enough to be in the beyond section!  If you prefer you can even buy one large 9 inch pan, just cut the dough recipe in half)  Once the dough is evenly pressed into pans pierce the dough all over with a fork (this allows steam created in the cooking processes to escape and ensures a flat surface to deposit your pastry cream) and chill for 1 hour.

While dough chills, preheat oven to 375.  Dough goes straight from fridge to oven (no lolly gagging) to bake for approximately 22 minutes or until golden.  If the crusts start to bubble just coax it back into the pan with the back of a fork, no harm no foul.  Remove from oven and allow to cool.

For pastry cream:
Yes, I am aware of how fancy the term pastry cream sounds, but trust me it's easy, way easier then the version I had to master in culinary school.  Stir cream and cornstarch in a medium bowl until cornstarch dissolves.  Add eggs, egg yolks, and vanilla; whisk to blend.

Boil vinegar in a heavy medium saucepan until it has reduce to 1/4 cup, around three minutes.  Add 3/4 cup water, sugar, and butter.  Stir until butter melts and return to a boil.  Gradually whisk vinegar mixture into the egg mixture (this is called tempering, go slow, if you go off the rails and dump it in all at once you've curdled your eggs...and I think we know what that means...cupcakes). Return combined mixture to the pan and back to the heat.  Whisk until the custard thickens and boils, about 1 minute (don't turn your back at this point and cut the heat as soon as you see boilage).  Ok at this point you have options, assuming you were good little students and didn't scramble your eggs you are ready to let the pastry cream chill.  If on the other hand you went ahead and answered the phone, barking dog, or screaming kid in that last step and your pastry cream is lookin kinda lumpy then strain it...see you won't need those cupcakes after all, because unlike BP, I built in a failsafe...your welcome! Spread the pastry cream into that beautiful tart shell and cover and chill for at least 3 hours and up to 1 day.  Make sure when you cover to press the wrap all around the pastry cream to prevent a scary skin from forming on top.

For the topping:
You can arrange the berries up to six hours ahead of time, just keep in mind that a particularly ripe berry like blackberries or raspberries may tend to leach a bit of color onto the pastry cream, but it will still be delicious. Tap into your inner artist and go to town decorating those little puppies.  The fancier you get the the more ohhs and ahhs you'll receive...and just wait until you taste it...who knew vinegar could be so delicious!

This recipe adapted from Bon Appetit Magazine, July 2004 issue