Olallieberry tart

What have I done with the Olallieberries we picked the other day? Well, some went into this oh-la-la tart.

I made a tart shell with the most basic tart recipe ever, a stick of salted butter, a cup of flour, and enough water to form a dough (which for me is just a tablespoon or two.) I think I got the idea from the Zuni Cafe's cookbook.

Instead of putting Olallieberries in the shell by itself, I made a quick custard to pour on top. The same custard the French uses in tartes aux quetsches - a half cup of cream, two eggs, a quarter to half cup of sugar (depending on how sweet the fruit in the filling), and a pinch of salt. Mix it all together and pour into the tart shell over the berries.

Baked the tart at 375F for about 30-40 minutes, until the custard is set and the tart shell done. So very simple.

Here's what the finished tart looks like, the first picture in the slideshow is the tart on top of an antique glass pie plate I just got from my flea market visit.

Comments

[Krizia]

Look simply superb Pim!

Dumb-ish question: How did you get this (huge-looking) tart out of the tin without it breaking and whatnot?

[Tricia]

oh my that's divine looking.
drool!

[Steamy Kitchen]

oh so beautiful! I want a slice please! with fresh whipped cream too

(pretty please)

[mayacook]

It looks soooo good!!

[Sandy]

Krizia, you can tell from the fluted sides of the tart that used two-part pan with a removable bottom that allows you to simply push the tart up and slide it away.

Pim, that tart is beautiful. Another way to make a berry tart if the berries is to cook some (less than a cup) with some sugar, until thickened and jam-like and then mix the rest of the fresh berries with the jam and pour the mixture into a pre-baked tart shell. I like to do this with blueberries, using a sugar pastry crust.

[Rosemary]

My god ! I am simply mad about what we call in france "mûres" !! I picked them in the end of august ... Lucky you ! You can also do a very simple tart (I do not use custard in fact) whith mûres simply cooked with a little sugar ... After that, you just spread this "confiture" all over the tart, and in the oven ... Miam !! And i put a lillte of them in the pastry also ...

[Dr. CaSo]

Hi Pim, just a quick question: what's the difference between those olaillie berries and blackberries? I don't think I've ever heard the name you use and so I'm curious to know if different varieties of blackberries exist out there and what the differences are.

Thanks :)

[Shwankie]

I was turned onto this site when listening to your piece on "Living on Earth." Your descriptions there made my mouth water, and your food here does the same.

I am not much of a baker--my significant other is that part of the duo--but I can't wait to give this tart recipe a try anyway. Just yummy looking!

[hui]

that is a beautiful tart! could i ask: the sides of my tart crusts tend to shrink down--despite attempts to not overwork the dough, not overstretching the dough while fitting it into the pan, and leaving the shell to rest in the fridge for a couple of hours to relax the gluten--how do you manage to makes yours so perfect?

[shuna fish lydon]

for a woman known to covertly add sugar into certain jams I am very surprised by the lack of sugar in this dessert.

but so wondrous to see a pretty thang be so utterly simple.

I wish I could get the berries past my mouth and into a tart crust!

[Olivia Callea]

I went to Paris recently to meet my mother and following your advice on cheap food decided to try Constant's les Cocottes on Rue St Dominique. It was bliss :really simple lovely food and wonderfully served in little cast iron cocottes (a play on words I suppose!).Then I had to join the queue at Pierre L'Herme and loved the Isphahan macaroon with raspberries. I also suggest you add Mulot Rue Lobineau to youu list for exqusite cakes and breads made in Paris. Thnaks for the suggestions . Just wish I had more time to eat.

[Noodle Princess]

I cannot wait to make a tart like that! I just love ollie berries. Thanks for the fantastic idea. Was it as tasty as it looks?