This dessert is all about the fresh fruit, so you want to make sure you’re using fruit that is ripe and delicious. Summer is an ideal time because of the abundance of fruit options, but I have also made this dessert in the winter with more tropical fruit options. I would recommend using whatever fruit is in season and ripe. I’ve made this tart many times with fruits ranging from strawberries, blueberries, blackberries, raspberries, peaches, nectarines, kiwis, and mangos. In the tart pictured, I used mango, strawberries, and blackberries.
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Rhubarb Galette
The arrival of rhubarb at the market signals that spring has fully arrived. Rhubarb is very tart and this galette embraces its intensity. This is not a sweet dessert but one that places the flavors of rhubarb front and center. I think the rich, buttery dough provides a really nice contrast to the tart rhubarb and would be delicious served with a scoop of vanilla ice cream. If you prefer the rhubarb to be a bit more subdued, increase the sugar by a ¼ cup. This is best eaten on the day it is baked.
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Lemon Cream Tart
This dessert tempers the intense flavors of lemon into a pleasantly tart but creamy dessert. This tart is especially delicious in the winter months when citrus is at its peak, but is still a bright addition any time of the year.
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Fresh Blueberry Tart
I love the combination of the cooked and fresh berries in this tart. Frozen berries work fine for the portion that is cooked, but fresh berries are much better for the ones folded in at the end – they provide great texture that you just can’t get with frozen berries. This filling comes together quickly and is great for when blueberries are at their peak season. Continue reading “Fresh Blueberry Tart”