Putting some of those local strawberries to good use, before they slip away, was top priority this weekend. After my friend Chris and I grabbed lunch at St. Honore, we drove out to Sauvie Island where there are plenty of U-pick farms offering up their fresh fruits. After taste testing several varieties, I settled on a flat of sweet berries at a small stand. No picking required.
Three things calling for strawberries were then created in my kitchen.
Freezer jam. After much trial and error, Sure Jell pectin wins hands down.
These delicious strawberry tarts (with a few blueberries thrown in)...
and a summer favorite around our house...
2 cups flour
1/3 cup sugar
3/4 cup cold butter
2 egg yolks, beaten
1/4 cup sour cream
3 Tablespoons ice water
In a food processor, mix the flour and sugar. Add butter and blend for 10 seconds or so. The butter should be in small pea-sized pieces. In a separate bowl, mix together egg yolks, sour cream and ice water. Add egg yolk mixture into processor and blend just until a ball forms. Place the ball of dough in plastic wrap and refrigerate for at least one hour. Once the dough is chilled and easy to handle, divide it into 8 portions. Roll these out into 6 inch circles and place them on baking sheets. Silpats work great. Any baked on juices will easily wash off. Preheat oven to 375 degrees.
Combine 2/3 cup sugar and 1/4 cup flour
6-8 cups fresh fruit, slice and mix with 1/4 to 1/3 cup sugar
Sprinkle 2 Tablespoons or so of the sugar and flour mixture on each pastry circle to within 1/2 inch of edges. Combine the fruit and 1/4 to 1/3 cup sugar and mix gently. Place 3/4 to 1 cup of the fruit mixture onto the pastry. Fold up edges slightly. Bake 20-25 minutes.
Here's the tart making process, photographed in the wee hours of the night...
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