Jumbleberry Mini Tarts Food

JUMBLEBERRY MINI TARTS

Steps:

• Make the crust: Pulse flour, confectioners' sugar, and salt in a food processor to combine. Add butter, and pulse until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time, and pulse just until dough forms. Shape dough into a disk. Wrap in plastic; refrigerate until firm, 1 hour or up to 1 day.
• Cut dough into 24 pieces; on a lightly floured surface, flatten each piece into a 3-inch round. Press a round into bottom and up sides of each cup of two 12-cup nonstick mini muffin tins. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Make the filling: Stir together granulated sugar, cornstarch, zest, juice, and salt in a medium bowl. Add berries; gently toss to coat.
• Fill shells with berry mixture, dividing evenly. Bake until crusts are golden brown and filling is bubbling, about 25 minutes. Let cool slightly in tins, about 10 minutes. Run a knife around tarts; remove from tins. Let cool completely on a wire rack. Dollop with whipped cream, and serve immediately.

SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING

Steps:

• Pre-heat the oven to gas mark 4, 350°F (180°C).
• You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
• First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
• Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.

TUMBLE-JUMBLE STRAWBERRY TART

Steps:

• Put the flour, both sugars, salt and lemon zest, if you're using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you've got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses - you might need as many as 20 - and scrape the bottom and sides of the bowl often.
• Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
• Roll the dough into an 11-inch circle. If it's cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan's rim; if it's not cold, chill it until it's workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
• Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
• Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
• If you're serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you'd like - be generous - and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you'd like, top each serving with whipped cream, or pass the cream at the table.