During more than seven days of blazing sun I checked them everyday by eating some. They were turning dark and big enough to let tartness become sweetness:
the antioxidant bombs in my garden. I was nervous. I picked my first crop of berries. Would I be able to do the right thing to do these riches justice?
At Marmiton.org, in a
Tarte aux cassis with a pâte brisée crust, the filling consisted of:
400 g berries
3 egg yolks
100 g sugar
25 g flour
and 200 g whipped cream.
Never one to obey, I turned the filling into this:
2 egg yolks
40 g ground almonds
78 g agave syrup
and 250 g white cottage cheese.
And I simply used more berries (560 g).
Fresh berries in a tart
Make the crust (250 g flour, 10 cl cold water, 125 g butter). Put it in the baking tin. Preheat oven at 180 °C.
Pick berries: yostaberry, black currant (
cassis/ribes niger or
nigrum), and red currant. Combine them with the ingredients serving as filling.
Bake for 35 minutes.
Mission accomplished: a filling that did justice. An extremely fresh, tart berry taste.
The extractor (see under label Gadgets) was my tool to juice the remaining batch of red currant. I had this juice a) plain, b) over ice cream. The sun is doing such a great job out there in a dry summer that the red currant juice plain tasted not sour at all. Do you see this one coming? No extra sugar.
Oh, yes, I did stuff with berries this month. Very simple handlings only: go to the vine, pick berries, eat them. Though I had a modest harvest of yostaberry of my own, I couldn't resist a batch of gooseberry.
During more than seven days of blazing sun I checked them everyday by eating some. They were turning dark and big enough to let tartness become sweetness: the antioxidant bombs in my garden. I was nervous. I picked my first crop of berries. Would I be able to do the right thing to do these riches justice?
Fresh berries in a tart
