Sunday, April 18, 2010

Berry Tarts!

The leftover whole wheat pasty dough from our nettles quiche, briefly housed some of last year's garden berries before meeting a quick and sudden death. Berry tart's, I have discovered, do not have a very long life expectancy. At least they teach us how to live fully. . . .

Berry Tarts:
*whole wheat pastry dough (see 2 post's prior for recipe)
*1 cup frozen high quality raspberries and blueberries
*1-2 Tbsp local honey

Preheat oven to 375. Line a baking sheet with parchment.
Roll out dough to about 1/4'' thick. Using a large biscuit cutter or rim of a glass cup, cut out as many circles from the dough as possible. Roll out each circle additionally with rolling pin.

Place about 1 Tbsp of the berries in the center of each dough circle. Lightly drizzle with honey. Place another dough circle on top, and crimp edges to form a seal. Score the tops with a sharp knife to allow steam to exit.
Transfer to baking sheet and bake until golden, and berries ooze from steam slits, about 20 minutes.

Cool on a baking rack before serving.

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