I’m catching up on things that I’ve baked recently as well – a few weeks ago, when I went to Pura Vida to meet up with Marty and Andrea and was inspired by my berry berry shake.  When I got home that afternoon, I had a deadline to meet and Javier’s mom called me up to say that her friend, “The Spaniard” was in town and that he would be joining us for dinner that evening.  She asked me if I could make a dessert.

Of course I could!

So being that it was rather warm outside, I decided to make my favorite little tart.  I happened to miraculously find blackberries and blueberries at the Disco in my neighborhood, so just bought some strawberries to go along with it as well. I picked up my Dorie Greenspan book and peruuused until I found the perfect treat.

So here’s the recipe:

1.5 cups Pastry Cream, cooled
1 – 9″ tart shell fully baked and cooled
2 pints fresh berries
1/3 c raspberry jelly mixed with a tsp of water for glazing

Please email me privately if you need to know how to make the cream or tart shell.

Smooth the pastry cream by giving it a couple of strong turns with a whisk.  Spoon enough of the pastry cream into the tart crust to come almost to the rum, then even the surface with a rubber spatula. Carefully lay the berries on the cream, arranging them in any pattern that pleases you.  If you are using strawberries, either halve them from top to bottom or slice them, depending on the size of the berries and your whim.

Bring the jelly and water to a boil in a microwave oven or on the stovetop.  Working with a pastry brush or pastry feather, dab eat berry with a spot of jelly. Or if you’d like, you can glaze the entire surface of the tart, including the bit of pastry cream that peeks through the berries.

Et voila! yummy in your tummy!

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