Designer Fruit Tart
Give your tarts a name based on the flavors and decoration – and tell us about your recipe.
Lemon Blueberry Mini Fruit Tarts with Raspberry Jam. My tarts were originally inspired by an amazing lemon cream buttercake I had from Batch, a local bakery. I made a butter crust and filled it with homemade jam made with raspberries picked from the community garden at Eagle Heights, then layered pastry cream and lemon curd (homemade, of course!) on top, then topped with blueberries from the Dane County Farmer’s Market and ringed with slices of nectarine marinated with a bit of cinnamon to make the tarts look like summer flowers. I think Mary Berry would be proud.
Now that you survived this challenge, what words of wisdom do you have to share?
Don’t be afraid to experiment! I’ve never made tarts this complicated before and though I messed up-I almost burned the jam and the lemon curd seemed like it would never thicken-it was so worth it.
Also, always make extra lemon curd. Eating lemon curd with farmer’s market blueberries is fabulous with or without the tart shell!
Tell us about how you added a Wisconsin twist.
The tart was inspired by all my favorite things about Madison-my community garden plot (where I got the raspberries), my favorite bakery (where I got the pastry cream + lemon curd inspiration), and of course, the enormous farmer’s market (SUCH AMAZING BERRIES)!
How did you do?