Pucker Up for a Mixed Berry Tart

Its August in Texas and that means the heat is on! The one thing I look forward to during the summer is the beautiful abundance of berries that are available at the grocery store. There's something about biting into a ripe berry that is so tantalizing. The burst of juice that hits your tongue, slightly sweet and bitter, that makes you want to pucker.

I am always looking at recipes and getting ideas of what I

would like to make for when a particular ingredient is in season. Anybody who knows me knows that I have a sweet tooth. In fact, if I could eat dessert for every meal, I would. I had this book, "Desserts" by Ting Morris, Rachel Lane, and Carla Bardi, for quite some time. Sadly it has been sitting on the bookshelf not in use. What caught my eye about this book was the cover recipe. (Yes, its true, I will get a cookbook even if its just for one of the recipes.) I couldn't pass up the beautiful Mixed Berry Tart waving at me from the front cover.

I made this tart one night around 11pm. It was one of those impulse decisions that I couldn't deny. I grabbed the car keys and ran to the store right before they closed. Yes, this tart was worth the trip out. Cream cheese, sugar, strawberries, kiwifruit, blackberries, raspberries, blueberries, and apple jelly. What more could you ask for? It was the perfect match.

All in all this has to be one of the simplest tarts I have put together. The most difficult part about this recipe would have to be the patience required during the chilling process. If you are like me, you can just eat the tart upon completion. The flavors aren't quite melded at this point, but none the less delicious. My favorite component of this tart would have to be the cream cheese base. Its simple, its fresh, and oh so addicting. The little bit of lemon that is added to it elevates the flavors of the berries to a whole new level. The apple jelly glaze not only gives a pretty, polished finish, but also adds a hint of apple at first bite.

Mixed Berry Tart

Serves 6 - Prep: 45 min. - 30 min. chilling - Cooking: 20 min.

1 recipe Sweet Tart Pastry (noted below)

Filling and Topping

4 ounces (125g) cream cheese, softened

1/2 cup (75g) confectioners sugar

2 tablespoons double (heavy) cream

1 teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

4 strawberries, hulled and sliced

3-4 kiwifruit, peeled and sliced

1 cup (200g) blackberries, raspberries

1/2 cuo (100g) blueberries

1/3 cup (90g) apple jelly

1. Prepare the pastry as explained in steps 1-4

2. Keep the oven temperature at 400F

3. To make the filling, beat te cream cheese, confectioner's sugar, whipping cream, lemon zest, and lemon juice until light and well blended. Spread in the cooled tart shell and smooth the tops.

4. Arrange a row of strawberry slices around the outside edge of the tart so that the tips of each slice extend beyond the crust. Lay the kiwifruit slices over the strawberries to partially overlap them. Arrange a standing row of raspberries inside the blackberries. Place the blueberries in the center of the tart, covering the filling. The fruit should cover the filling with concentric circles.

5. Heat the jelly until liquid. Brush the fruit with the melted jelly. Refrigerate the tart for at least 30 minutes before serving

Sweet Tart Pastry

1 1/3 cups all purpose flour

1/4 teaspoon salt

1/3 cup confectioner's sugar

1/2 cup cold unsalted butter, cut into small cubes

1 large egg yolk

1-2 tablespoons water, as required

1. Mix the flour, salt, and confectioner's sugar in a medium bowl. Cut in the butter with a pastry blender, until the mixture resembles fine bread crumbs. Add the yolk and knead lightly unti the ingredients come together and form a firm dough. Press into a log, wrap in plastic wrap, and chill for at least an hour

2. Preheat oven to 400F. Lightly oil a 9-inch fluted tart pan with a removable bottom.

3. To line the pan, unwrap the dough and place on a lightly floured work surface. Roll the dough out until it is about 2 inches larger than the tart pan. Roll the dough loosely onto the rolling pin and unroll it evenly over the tart pan. Press the pastry evenly around the bottom and sides to a thickness of 1/8-1/4 inch. Pinch the edges to rise 1/8 inch above the edge of pan. Prick the bottom with a fork. Refrigerate for 30 minutes.

4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the parchment and beans, and bake for another 5-10 minutes, until light brown and dry to the touch. Remove from the oven and leave to cool.

Summer's End

Whew!! First week of school down and only 15 more to go. The mad rush of back to school is always a challenge, and getting back into the swing of schedules and hitting the books is no easy task either. It feels like you are running non-stop until the weekend. Work hard, play harder, crash and burn, repeat. That's my week in a nutshell. Everybody needs some down time. That's where you learn to treasure every minute of the weekend. But why is it the weekends seem to come and go like a whirlwind? Before you blink its over and your hectic week starts all over again. Is it just me, or does summer seem to be getting shorter and shorter every year?

All the hours spent sitting in class, standing at work, and helplessly trying to please everybody started to catch up to me. I couldn't stare at another wall for another minute. I had to get outdoors to breathe.

This evening, I pulled my bike out of the garage, dusted it off, and too myself on a much needed ride through the neighborhood. The outdoors have always interested me, and being outside in the woods always gave me the feeling of being so small. As if the woods could swallow you whole. Taking a minute, I stop to take note of my surroundings. The sun is just beginning to set, birds are singing in the trees, kids are out playing in the yards, dogs are barking, bonfires burning, and the grills are a blazing. The purple and pink subtle clouds in the sky reminded me of cotton candy. I use to love staring at the clouds, wondering what it would be like to jump on one. The smell of hickory, cut grass, and the damp, humid air reminds me of being at camp. The hours spent running around with friends, playing hide and seek in the woods at night, and roasting hotdogs over an open fire. The days spent without a care in the world, without any responsibilities, or sense of time...when I never wanted to grow up. Those are the days I wouldn't trade for anything. These aromatics of summer are one of my favorite elements.

I no longer dread the thought of summer coming to an end, but see it as the end of a chapter in my life. Now I look forward to each season, wondering what my story will unfold into. I come away from this summer learning 3 key things: you can't settle for anything less than you deserve, you can only help people so much, then the rest is up to them, and that you can't please everybody. Sometimes these are hard lessons to learn, but better learned now than later.

I wanted a no-fuss kind of meal for tonight. Every so often I'm in the mood for a casserole, and where better to turn to than Southern Living. I am a firm believer in their casserole recipes. They remind you of what your grandmother use to make. This recipe was in the March issue of Southern Living Comfort Food magazine. (This is a great source for your staple comfort food recipes such as fried chicken, coconut cream pie, egg salad, etc.) What I really appreciate is that these recipes call for items that you normally have on hand in the pantry. As a plus for families, they are kid friendly.

Seeing that there are only a couple of people in my house that enjoy casserole, I only made half of the original recipe. I picked up a rotisserie chicken from the store and just shredded the breast meat. I am not a huge fan of dark meat, and avoid it whenever possible. I would recommend picking up a chicken unless you have a couple hours to spare, or just love to roast your own chicken.

Don't worry if you find yourself without the exact spices it calls for. Both coriander seeds and marjoram can easily be substituted for the oregano and cumin. Use regular chili powder in place of the Mexican chili powder if needed.

Since I couldn't find lime-flavored white corn tortilla chips, I used green chile tortilla chips.

My casserole took exactly 55 minutes to cook. This was long enough for the chip topping to dry out and form a nice crust, yet not long enough to dry the whole dish out. Make sure you let it stand for 10 minutes as the directions say. This helps the filling set up and form some shape.

There were so many flavors in this dish, its hard to pick one to start at. Lets start with the soup mixture. The combination of cream soups is a perfect match. Add a little tomato with green chiles, bell pepper, and spices, then you have the ultimate soul warming combination. Its thick, hearty, with a little bit of kick that gradually builds with every bite. Throw in some chicken, cheese, and top with a layer of chip. HELLO! Those are the elements of everything a proper casserole should have. It was the perfect ending to an evening of reflection.

Recipe for Quick and Easy King Ranch Chicken Casserole

Makes 8 to 10 servings. Prep: 30 min.
Cook: 17 min. Bake: 55 min. Stand: 10 min.


2 Tbsp. butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
3/4 cup chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10-oz) cans diced tomatoes and green chiles, drained
1 tsp. dried oregano
1 tsp. ground cumin
1 (2-lb) deli-roasted chicken, skinned, boned, and shredded
3 cups (12oz) shredded sharp cheddar cheese
3 cups coarsely crumbled lime-flavored white corn tortilla chips


1. Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onion, and saute 5 minutes or until tender. Add bell pepper and garlic, saute 3 to 4 minutes. Stir in chicken broth, and next 6 ingredients. Cook, stirring occasionaly, 8 minutes.

2. Layer half of chicken in a lightly greased 13- by 9-inch baking dish. Top with half of soup mixture, 1 cup cheese, and half of tortilla chips. Repeat layers once. Top with remaining cheese.

3. Bake at 350 degrees for 55 minutes or until bubble. Stand 10 minutes before serving.

So, I would be lying if I said I didn't love pastries. I am by no means a baker, but that doesn't stop me from hopelessly attempting to create a perfect pastry. One of my proudest successes was these Glazed Cinnamon Rolls from the American Classics Cookbook.

I love the weekends for 2 reasons. 1) It's the weekend, meaning I have all day to spend in the kitchen, and 2) It's the only time out of the week when I can take the time to experiment and prepare a special pastry.

There is something about the smell of cinnamon and cloves that warms your soul. It's like a warm blanket, embracing and wrapping around you; giving you a sense of security. For me, it brings back memories of the holiday season, where our house was always filled with fudge, cookies, cakes, and anything else that could be made from a little flour, butter, and spices. Even today, Christmas cookies are a must. For me, baking is the epitome of comfort and hominess. It has the ability to evoke such precious memories of home, times of celebration, and family.

During the week I spend my down time thumbing through cookbooks, in search for something to bake during the weekend. I always seem drawn to my American Classics cookbook. There is something about the simplicity and versatility of the recipes that I find appealing. They are solid, classic recipes which act as the perfect canvas for personal adjustment. I was wanting something hearty, and that spoke of home. What better to reflect these things than cinnamon rolls and coffee? The perfect combination! I had never made them before and was a little intimidated, but I was feeling overly ambitious and thought I'd give it a shot.

I started out with making the dough, which I found out that you can easily over-kneed it. Be stingy with the flour, only using enough to form a soft dough. Anymore and the dough will become too heavy and dense. I have a tendency to be very impatient when making any kind of bread, so this step was a test of patience for me. The dough didn't rise like it was supposed to, and by the end of two hours, it was only about a third of the size it should have been. I have to say, I started to get slightly worried at this point, but was determined to finish them. All I could do was hope for the best.

Rolling out the dough was about the easiest part of the whole process. I found that there is a trick to rolling the perfect cinnamon rolls. Quickly, I discovered that if you don't pinch the ends as you roll like it says to, you will end up scooping up half of your filling off of the counter. I found that the best method for cutting uniform rolls was using the dental floss as recommended in the recipe. Another key tip, make sure your baking dish is well buttered!! This is one of the most basic baking fundamentals, but definitely one that should not be ignored. I have learned this lesson the hard way. There was nothing left but to bake the delectable, doughy rolls. I crossed my finger, set the timer, and waited patiently. My batch took approximately 40 minutes to bake. They smelled and looked even better than I envisioned they would. After cooling slightly, the cream cheese glaze was applied. The real test however, would come when I cut into them.

The final step of the baking process, which just happens to be my favorite, is sitting down for the taste test. The dough was just the right density, slightly airy, while the filling left just a hint of spices to mingle on the palette. The glaze on top was not your typical thick, creamy glaze. It was thinner, with a mild level of sweetness. Just enough to counter balance the savory spice filling. I would suggest that if you prefer your glaze to be less sweet, decrease the powdered sugar from 1c to 3/4 cup, and also decrease the heavy cream to 1 tablespoon.

Recipe for Glazed Cinnamon Rolls

From American Classics

For the dough:

1/2 cup milk

8 tablespoons (1 stick) unsalted butter, plus 1 tablespoon for greasing baking dish

1/2 cup warm water (110 degrees)

1 package (about 2 1/4 teaspoons) rapid-rise or instant yeast

1/4 cup sugar

1 large egg plus 2 large yolks

1 1/2 teaspoons salt

4-4 1/4 cups (20 to 21 1/4 ounces) unbleached all-purpose flour, plus more for work surface

Icing:

8 ounces cream cheese

2 tablespoons corn syrup

2 tablespoons heavy cream

1 cup confectioners' sugar

1 teaspoon vanilla extract
Pinch salt

Filling:

1/4 cup light brown sugar
3 tablespoons ground cinnamon
1/8 teaspoon salt

Directions:

1. FOR THE DOUGH: Heat the milk and 8 tablespoons butter in a small saucepan over medium heat until the butter melts. Remove the pan from the heat and set aside until the mixture is warm (about 100 degrees)

2. In the bowl of a standing mixer fitted with the paddle attachment, mix together the water, yeast, sugar, egg, and yolks on slow speed until well mixed. Add the salt, warm milk mixture, and 2 cups flour and mix on medium speed until thoroughly blended, about 1 minute. Switch to the hook attachment, add 2 cups flour, and knead on medium speed until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Scrape the dough onto a lightly floured work surface. Shape the dough into a round, place it in a lightly greased large mixing bowl, and cover the bowl with plastic wrap. Leave in a draft-free, warm spot until doubled in bulk, 1 1/2 to 2 hours.

3. FOR THE ICING: While the dough rises, combine all of the icing ingredients in the bowl of a standing mixer fitted with the paddle attachment and blend together on low speed until roughly combined, about 1 minute. Increase the speed to high and mix until the icing is uniformly smooth and free of cream cheese lumps, about 2 minutes. Transfer the icing to a small bowl and refrigerate.

4. TO ROLL AND FILL THE DOUGH: After the dough has doubled, punch it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, except for the top 1/2 inch of the dough. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16-inch tube. Use the softened butter to grease a 9 by 13-inch baking dish. Cut the roll into 12 pieces using dental floss and evenly distribute the rolls, cut-side up, in the prepared baking dish. Cover with plastic wrap and place in a draft-free warm spot until doubled in bulk. 1 1/2 to 2 hours.

5. TO BAKE THE ROLLS: When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake until golden brown and a thermometer inserted into the center of the rolls registers 185 to 188 degrees, 25 to 30 minutes. Invert the rolls onto a cooling rack and allow to cool for 10 minutes. Turn the rolls upright on a large servig plate, and use a rubber spatula to spread with icing. Serve immediately.