It’s been a busy weekend, jam packed (ahem, excuse the pun) with picnics, parks and outdoor activity. After a birthday party picnic on Saturday Mr P and I met with friends on the Toronto Islands for a day of sun and tennis and food. There’s something about picnicking, where you you snack all day and never really know just how much you’ve eaten or not, that leaves you feeling satisfied with life and full of the goodness of the earth. It is good to let your bare toes curl and flex in fresh, soft grass, and to let your skin turn golden in the sun under the SPF. I’m having a complete berry love affair at the moment, in case you hadn’t noticed, and my pet favourite has always been the wild blueberry, impossible to get back home or any time but Now, here in Toronto. One had better make the most of it! I throw them by the handful into cereals and buttermilk pancakes for breakfast, snack on them during the day and love doing up a batch of little tarts (or pies as they’re called here). Great for picnics, non? With these ones I threw a slice of marzipan on top of each before baking. Wow. Delicious. Just be sure to mention it to your feed-ees in case of nut allergies, advice I could almost have learned the hard way this weekend.
I was overcome with the berry-fever at the farmers market on Saturday. Everywhere you looked berries flooded the vision. I found myself unable to concentrate on anything the blue and red and yellow and magenta and black of berries berries everywhere. I arrived, as often happens, with a small list of things I need to pick up: just raspberries in this case, but end up, after am entranced, hypnotised hour, with almost more than I can fit into the basket of my bicycle. Now, again, I find myself in the predicament of what to do with all the berries I have sitting in pretty, green cardboard punnets on my counter. Berries don’t keep as long as, say, apples. I spent a couple hours yesterday making up a fresh batch of flavour-packed, irresistable on a spoon black currant jam and still have a couple punnets of small, green and maroon gooseberries to do coax into submission.
Blueberry tarts with Marzipan
1 cup all purpose flour
1½ cups Whole wheat flour
¾ tsp baking powder
2 Tbsp ground flax seed
½ tsp salt
1 tsp sugar
250 g (2 sticks) unsalted butter, chilled and chopped into small pieces
¼ – ½ cup ice cold water
3 cups wild blueberries
½ cup sugar
¼ cup all purpose flour
juice from ½ a lemon
12 slices of marzipan, about 5mm thick
Preheat oven to 420˚F
for the pastry:
– combine sifted dry ingredients and butter in a food processor and pulse until mixture resembles bread crumbs. The trick with pate brise is to work lightly and not blend the mixture too well, leaving chunks of butter. This keeps the pastry texture light when it bakes.
– add water, a bit at a time, until the dough only just comes together. Again, don’t mix too much. Divide dough into two pieces, flatten each into a round disc, cover in plastic and refrigerate at least half an hour.
– on a floured surface, using one disc at a time from the fridge, roll dough out to about 3mm thick and cut rounds to fit inside 12 well greased small pie or muffin tins (I used both)
– place lined tins in the fridge.
for the filling:
– mix berries, flour and sugar. Add lemon juice and mix until berries are coated in mixture.
– divide mixture between between pastry shells and top with a slice of marzipan.