GRAND RAPIDS, Mich. (WOOD) - May and June is prime time for strawberry season and what better to do with these plump, delicious berries, than make dessert! Family Fare chef, Amy Sherman, stopped by the eightWest studio to share two dessert recipes based around everyone's favorite berry.
Amy's Spring Strawberry Tart
Start with making, pate sucree, a French sweet dough is perfect for tarts, as it is sweet and sturdy.
2 1/3 cups all purpose flour
1/3 cup sugar
8 oz unsalted butter, cut into small pieces
2 egg yolks
2 Tbls. heavy cream
1. In the bowl of a food processor, place the flour, sugar and butter. Pulse a few times until the mixture resembles small peas.
2. Mix the yolks and cream together in a small bowl.Pour over the flour and pulse until a dough forms.
3. Remove the dough and flatten into a disk.
4. Wrap in plastic wrap and chill for at least 15 minutes or up to 30.
5. Divide the dough in half and roll out to fit tart pan. Prick with fork and place in the fridge for 15 minutes.
6. When ready to bake, preheat oven to 350 and bake until just turning golden, about 15 minutes.
8 oz mascarpone cheese
2 teaspoons pure vanilla extract
2 pints strawberries, hulled and sliced
2 tablespoons strawberry jelly
1. Heat the jelly up in the microwave or in a small skillet on the stove until liquidy.
2. Pour over the strawberries and toss to coat.
3. Mix the mascarpone and the vanilla together. Spread the mascarpone into the bottom of the tart pan.
4. Top with the strawberries and serve right away.
1 cup sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
4 cups mixed berries
1/2 cup sugar
1/2 cup water
3 slices ginger
zest from one orange
1 teaspoon vanilla
1. Preheat oven to 250°F with rack in middle.
2. Trace small circles on a sheet of parchment paper, you will get about 12 meringues out of this recipe.
3. Turn parchment over and put on a baking sheet.
4. Whisk together superfine sugar and cornstarch in a small bowl.
5. Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
6. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
7. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes).
8. Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center.
9. Bake until meringue is pale golden and has a crust, about 60 minutes.
10. Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
11. Combine the sugar, water, ginger, zest and vanilla in a saucepan on the stove, bring to a boil.
12. Pour over the berries. Serve the meringues topped with whipped cream and berries.
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