strawberries

Fresh Strawberry Sablé Breton Tart with Vanilla Bean Mousse

Posted on by Ruth
strawberry sable breton tart

Hello Ontario strawberry season, my unofficial start to summer! Every June I start stalking the websites of our local farms waiting for the announcements that The Strawberries Are Here. I love picking all types of fruit, but strawberries might be my favorite. Pulling back the leaves to find those extra-ripe-and-red ones hiding in the middle of the plants, keeping an eye on the kids to make sure they aren’t sampling more than is socially acceptable — strawberry picking is an experience I relish every year.

One of my must-bakes every strawberry season is a fraisier (cc: this berry basil fraisier from the archives and a strawberry elderflower version in my book), but this year I wanted to work on some other desserts that would showcase the beauty of in-season strawberries. When working with such perfectly ripe fruit, my motto is always “Less is more!” If your strawberries are perfectly candy-sweet, I think it’s a shame to cook them or overshadow their flavor with any strong flavoring.* Enter: this fresh strawberry sable breton tart with vanilla bean mousse.

*If you’re picking pounds and pounds, ok, I get it. Just promise me you’ll enjoy at least a portion of them as unadulturated as possible!

strawberry sable breton tartlets

Sablé breton

Sablé breton, or French-style shortbread, straddles the line between cake and cookie, thanks to richness from egg yolks and butter and lift from baking powder. It makes a wonderful tart base; it’s sturdy and actually holds up fairly well to refrigeration. (Once topped it does soften with time, but doesn’t get as soggy as some other tart crusts do.) I roll out my dough, cut out the pastry with a cake ring and bake the base directly in the ring for the cleanest look and easiest unmolding. However, you can also press the dough evenly into a cake ring or parchment-lined cake pan.

With this amount of pastry, I got one 6″ tart plus three 3.5″ tartlets. Alternatively, you could use all the dough to make one 8″ tart, or bake off extra dough as cookies. One last thing — for the best-tasting sablé breton, I stick with tradition and use European style (84% butterfat) cultured salted butter. If you don’t have salted butter on hand, increase the salt to 1/4 tsp.

Vanilla Bean Mousse

For the creamy element, I borrowed a page from the ever-genius Bravetart with a egg-white vanilla bean mousse. The mousse starts with what is essentially a pastry cream made with just egg whites. (Conveniently, you’ll need the exact amount of egg whites leftover from the sablé breton. Recipe development score!) This may seem odd, as classic pastry creams usually rely on egg yolks for flavor and richness. However, Stella Parks notes in her book that egg whites can thicken pastry cream just as well as yolks. The resulting custard just has a more neutral, clean flavor — perfect for letting infusions take center stage. Here we’re sticking with classic vanilla. It’s definitely worth breaking out a real bean here — your mousse (and tasters) will thank you! You’ll use half the seeds for the pastry and the rest plus the pod for the mousse.

All the beautiful strawberries

Base, check; cream, check — the only thing left is to pack the tart full of as much fresh strawberry goodness as possible. I fill the center with lots of finely diced strawberries mixed with a touch of jam, then pile the top with the prettiest berries I have — I like to keep the stems on a few of them just for aesthetics. You can brush the decorative berries with some warmed apricot jam if you want a little shine or if you’re storing the tart for more than a couple hours (this will keep the berries for drying out).

Light, elegant, and fresh, this strawberry sablé breton tart with vanilla bean mousse has joined the fraisier as one of those desserts I’ll anticipate every strawberry season. I’m also dreaming up some other fruit-mousse combos — cherry and chocolate? Peach and brown sugar? Lychee and coconut? Stay tuned!

  • sable breton with strawberry filling
  • berries with ring of mousse
  • piped tart

Fresh Strawberry Sablé Breton Tart with Vanilla Bean Mousse

Makes one 6″ tart plus a few small tartlets, or one 8″ tart

Ingredients:

For the vanilla bean mousse:
  • 170g whole milk
  • 113g heavy cream (35% milk fat)
  • Seeds of 1/2 vanilla bean, plus pod
  • 65g granulated sugar
  • 1/4 tsp kosher salt
  • 17g cornstarch
  • 60g (from about 2 large eggs) egg whites (reserve yolks for sable breton)
  • 14g unsalted butter
  • 1/2 tsp vanilla extract
  • 85g heavy cream, cold
For the sablé breton base:
  • 125g all-purpose flour
  • 5g (1 1/4 tsp) baking powder
  • 40g egg yolks (from about 2 large eggs), at room temperature
  • 80g granulated sugar
  • 1/8 tsp fine sea salt (increase to 1/4 tsp if using unsalted butter)
  • Seeds of 1/2 a vanilla bean (reserve remaining seeds and pod for mousse)
  • 85g salted European-style butter, very soft
For the fresh strawberry filling:
  • 150g fresh strawberries, stemmed and finely diced
  • 40g (2 Tbsp) seedless strawberry preserves (or other complementary flavour)
To finish:
  • Fresh strawberries
  • 1-2 Tbsp apricot preserves (optional)

Method:

Make the vanilla mousse:

Set a fine-mesh strainer over a medium heat-safe bowl or container.

In a medium saucepan, combine the milk and 113g heavy cream and bring to a simmer over medium heat. Meanwhile, place the sugar in a medium bowl and rub in the vanilla bean seeds. Add the empty vanilla bean pod to the heated dairy; then remove from heat, cover, and infuse for 30 minutes (or up to 1 day, in the refrigerator).

Remove the vanilla bean pod and scrape any pulp back into the saucepan. Bring dairy back to a simmer over medium heat. Meanwhile, whisk the salt and cornstarch into the vanilla-sugar until well combined. Whisk in the egg whites.

Once the dairy reaches a simmer, remove from heat. Pour about half the dairy in a slow, steady stream into the egg white mixture, whisking constantly to avoid cooking the eggs. Scrape the warmed egg white mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and starts to bubble. Once bubbles appear, continue whisking the custard on the heat for one full minute to cook out any starchiness. Strain into the prepared container. Whisk in the butter and vanilla extract. Press a piece of plastic wrap directly against the surface of the custard and cover. Refrigerate until cold, at least 4 hours (or up to a week).

Once the base is chilled, whip the remaining 85g heavy cream to medium peaks. Stir the custard base until smooth; then gently fold in the whipped cream until well combined. Transfer mousse to a piping bag fitted with a large round or open star tip for at least an hour before assembling tarts. (Mousse can be prepared up to 5 days in advance.)

Make the sablé breton base:

In a small bowl, whisk together the flour and baking powder. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer), combine the egg yolks, sugar, and vanilla bean seeds. Whisk on medium-high speed until pale and thickened, 2-3 minutes. With the mixer still running, add the butter a tablespoon at a time. Mix until well combined. Scrape down the sides of the bowl. Add the dry ingredients and fold in with a flexible spatula just until no streaks of flour remain.

Scrape the dough onto a piece of parchment or silicone mat and place a piece of plastic wrap on top. Roll out the dough into a round between 1/4″ and 1/2″ inch thick, peeling off and replacing the plastic wrap every few rolls to avoid getting creases in the dough. Transfer the dough (with the plastic wrap on top) to a sheet pan and refrigerate until firm, at least 1 hour (or up to 5 days).

When ready to bake, preheat the oven to 350F with a rack in the middle. Flip the dough over (the plastic will now be on the bottom) and peel off the parchment or silicone mat. Then replace the parchment and re-invert the dough. (This step ensures the dough isn’t stuck to the parchment or silicone.) Transfer the parchment with the dough on it back to the baking sheet and remove the plastic wrap. Use a 6″ cake ring to punch out a circle of dough. Remove the excess dough around the outside of the ring, but keep the cut round inside the ring. Use a fork to poke the dough in the ring all over. Press the remaining dough into tartlet molds or refrigerate/freeze for later use.

Bake the sablé breton until golden, about 25-30 minutes for the 6″ round (about 20 minutes for smaller tartlets). Let cool completely in the molds before assembling.

Assemble the tart:

When ready to assemble the tart, mix together the diced strawberries and jam. Spread the filling on the tart base, leaving about a 1″ border. Pipe the mousse around the edge and over the filling. Decorate with fresh strawberries as desired (you can brush the berries with warmed apricot jam for a little shine). Refrigerate until ready to serve. Tart is best enjoyed the day it’s assembled. Store leftovers in an airtight container for up to 3 days. The pastry will soften with time, though it becomes more cakelike rather than soggy — not a bad thing at all!

large and small strawberry sable breton tarts

Related recipes:

Berry Basil Fraisier

Posted on by Ruth
berry basil fraisier

To me, the unofficial start of summer is the arrival of fresh strawberries. To be honest, I’m not much of a summer person — I don’t like hot weather and the mosquitoes that come with it. But I love summer produce, and our family definitely looks forward to berry picking every year.

freshly picked strawberries

For the past several years, I’ve made a fraisier to celebrate fresh strawberries. A fraisier is a traditional French strawberries and cream cake, and to me it’s the best way to enjoy candy-sweet, ripe strawberries (after eating them straight off the plant).

hannah eating strawberry

With these fraisiers I tend to be a bit casual — I usually make them a little differently every time. Sometimes I use a Japanese genoise as the cake; I’ve also made a matcha sponge version that was delicious. Sometimes I make a gelee layer for the top. I’ve also learned a few things over the years — like the need for gelatin to set the cream, and to keep the cake layers on the thin side to let the strawberries really shine through.

For my 2019 fraisier, I used some fresh basil from our garden to infuse the cream. And because the spring here was quite cool and strawberries didn’t show up until practically July, I added in a few blueberries to make this a fourth of July appropriate cake. (You could definitely just use all strawberries too, though.) The sponge is a lemon-scented chiffon, which is light and fluffy and pretty simple to whip up. The result: summer in every bite.

A few notes:
  • For easiest assembly, I recommend a 6×3 cake ring and acetate strips. You could also use a springform pan and plastic wrap, but you’ll get the cleanest results from the ring and acetate. (I use these same tools to make Momofuku-style cakes.)
  • You can make the basil pastry cream base up to 5 days in advance, but wait to add the gelatin and whipped cream until you are ready to assemble the cake.
  • For the cake, I used a half recipe of this lime chiffon cake and baked it in a 6×3 cake pan (total baking time was about 35 minutes). Don’t use a shorter pan; it will overflow. You could probably also bake this in a quarter sheet pan and cut out two 6″ rounds, but you would need to adjust the baking time.
berry basil fraisier top down

Berry Basil Fraisier

Makes one 6-inch cake

Ingredients:

  • Half a recipe of this chiffon cake, baked in a 6×3 cake pan (I subbed lemon zest and juice for lime)
  • 1 recipe basil cream diplomat (recipe below)
  • Simple syrup
  • ~1 c chopped strawberries, mixed with a spoonful of strawberry puree or jam; plus about 10-12 strawberries, halved (try to choose ones that are the same height, or trim to match) and 10-12 blueberries
  • More berries and basil leaves, to decorate
For the basil cream diplomat:
  • 1 c whole milk
  • 50g sugar (1/4 c), divided
  • 20g cornstarch or custard powder
  • 2 large egg yolks
  • Pinch of salt
  • 3-4 sprigs of fresh basil
  • 14g (1 Tbsp) unsalted butter
  • 1/2 – 3/4 tsp gelatin*
  • 1/2 tbsp cold
  • 1/2 – 1 c heavy whipping cream*

*Use 1/2 c for a thicker filling and up to 1 c for a lighter filling (I usually use 1/2-3/4 c). If you use more than 1/2 heavy cream, use 3/4 tsp gelatin. 

Method:

  1. To make the basil cream diplomat: Bring the milk and basil sprigs to a simmer in a medium saucepan over medium low heat. Simmer for about 15 minutes, stirring occasionally, then remove from heat and cover. Allow basil to steep for about 45 minutes.
  2. Strain the milk (add more to reach 1 cup if necessary) and return to the saucepan along with 40g sugar and a pinch of salt. Place a strainer over a heat-safe jug or container.
  3. In a medium bowl, whisk together the remaining 10 g sugar and the cornstarch. Pour in a tablespoon or so of the milk mixture and whisk until smooth. Add the egg yolks and whisk until smooth.
  4. Heat the milk over medium heat until steaming. Remove from heat. Pour the milk in a slow, steady stream into the egg yolk mixture, whisking constantly. Scrape the custard mixture back into the saucepan and return to medium heat. Cook, whisking constantly, until the mixture thickens and large bubbles appear on the surface. Once the bubbles appear, continue whisking on the heat for two minutes.
  5. Strain the pastry cream into the prepared jug or container. Whisk in the butter until combined. Place a piece of plastic wrap over the top and allow to cool to room temperature, then refrigerate until cold (at least 2 hours).
  6. When you are ready to assemble the cake, finish preparing the cream diplomat. In a small bowl, sprinkle the gelatin evenly over the cold water and allow to sit for about 5 minutes. Meanwhile, put two inches of water into a small sauce pan and bring to a simmer over a medium heat. Measure 1/4 cup (60g) of the chilled pastry cream into a small stainless steel bowl that will sit across the saucepan with the simmering water, without touching the water.
  7. Heat the cream until it is 120F. Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
  8. Whip the heavy cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula. Transfer to a piping bag and refrigerate while you continue assembling the cake.
  9. To assemble the berry basil fraisier: Line a 6×3 cake ring (or same-sized springform pan) with acetate (or plastic wrap) and place on a cake board or plate. Trim the cake into layers ~3/4 inch thick (you should get three; you’ll need two for the cake. The rest is a baker’s treat!).
  10. Place one layer of the cake in the bottom of the ring and brush generously with simple syrup. Place the halved strawberries, cut side out and pointed end up, around the edge of the pan. Add blueberries between the strawberries if desired. Pipe the cream diplomat between the fruits and a layer across the top of the cake. Use a offset palette knife to smooth. Fill the center with the chopped berries + jam, then cover with another layer of cream. Place the second layer of cake on top and press down to level. Soak with simple syrup, then spread a thin layer of cream across the top. Refrigerate until set, about 4 hours or up to three days.
  11. Just before serving remove the cake ring and acetate. Arrange the cut fruit and basil on top as desired. (If you are doing this beforehand, brush a little warmed and thinned apricot jam on the fruit to preserve their color.) Enjoy!

Strawberry Swirl Frozen Yogurt

Posted on by Ruth
strawberry swirl frozen yogurt cone

I try to be a “kitchen stuff” minimalist. Don’t get me wrong: my eyes light up when I discover a new bakeware store, and my idea of a good time is browsing the kitchen-related aisles of HomeGoods or HomeSense. But I usually take my time when it actually comes to buying stuff, especially appliances that take up valuable counter or storage space.

Case in point: ice cream makers. I’ve probably threatened to buy one for the past three summers. But I’ve never bit the bullet, sticking to semifreddos and extra trips to the ice cream parlor. (The texture of no-churn recipes have never really excited me.)

But this year, the new Salt & Straw cookbook arrived in the mail; and between the mouthwatering pictures of flavors like Sea Salt and Caramel Ribbon and Strawberry Honey Balsamic with Black Pepper and pregnancy cravings for Wendy’s Frosties, I knew this had to be the Summer of Homemade Ice Cream. I mentioned to my husband that I was starting to research ice cream makers. And by the next day, with the help of a friend, he had procured a Cuisinart ICE-20 (I’ve mentioned he’s a keeper, right?). Predictably, I can’t stop churning.

One of the great features of the Salt & Straw cookbook is that it starts out with three simple base recipes: one for regular ice cream, one for sorbet/frozen yogurt/sherbet/gelato, and one for coconut (dairy free) ice cream. Most of the remaining recipes build off one of these bases; and you can actually whip up large batches of the bases and refrigerate/freeze portions for later use so you can practically churn up a pint on a whim.

I decided to start my churning journey with this strawberry swirl frozen yogurt. A ribbon of strawberry syrup adds a touch of sweetness and color to a creamy, tart fro-yo base. I can see having a pint of this deliciousness always on hand, changing up the fruit depending on the season.

A few notes:
  • I’ve tried this with both regular 2% Greek yogurt, and full-fat regular yogurt (strained overnight in a cheesecloth-lined sieve set over a bowl). Both work well, though I slightly preferred the texture of regular Greek yogurt. Either way, do not use fat-free yogurt for this recipe.
  • You can also sub 1/2 cup sour cream for part of the yogurt for a little added tang and richness.
  • Straining the strawberry syrup is optional; if you like a more chunky frozen yogurt you can leave the fruit solids in. If you do strain the syrup, the remaining fruit can be refrigerated and used to spread on toast or top your fro-yo.


strawberry swirl frozen yogurt in a scoop
Marcus eating frozen yogurt

Strawberry Swirl Frozen Yogurt

Makes about 3 pints / Inspired by Salt & Straw and Serious Eats

Ingredients:

For the base:
  • 1 cup (200g) granulated sugar
  • 1/2 tsp xanthan gum
  • 1/4 c (80g) light corn syrup
For the frozen yogurt:
  • 1/4 to 1/2 c strawberry syrup (recipe follows)
  • 1 1/2 cups base
  • 1 1/2 c (360g) super-tart Greek yogurt, very cold (see notes above)
  • 3/4 c whole milk
  • 1/4 tsp kosher salt
For the strawberry syrup swirl:
  • 8 oz / 225g trimmed and chopped strawberries
  • 2 Tbsp / 30 g freshly squeezed lemon or lime juice
  • 6 oz / 175g granulated sugar
  • 1/4 tsp kosher salt

Method:

  1. Make the base: Stir together the sugar and xanthan gum in a small bowl. Combine 1 1/4 c water and the corn syrup in a small saucepan. Add the sugar mixture and immediately whisk vigorously until smooth (but don’t fret over a few lumps). Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Take the pan off the heat and let the mixture cool completely.
  2. Transfer the mixture to an airtight container and store in the fridge until cold, at least 4 hours, or up to 2 weeks, or in the freezer for up to 1 year. (Just be sure to fully thaw it and stir well before using it.)
  3. Make the strawberry syrup: Combine strawberries, lemon/lime sugar, and salt in a medium pot. Note the pot’s weight at this stage so the reduction can be tracked on the scale (or you can use a digital thermometer). Mash the strawberries with a fork or metal spatula until swimming in juice.
  4. Place over medium heat and bring to a boil, continuously stirring and scraping along the bottom and sides of the saucier with a flexible, heat-resistant spatula. This should take about 5 minutes.
  5. Once the mixture begins to boil, continue cooking until reduced by 4 ounces (mixture should be 220°F) for a thin, saucy ribbon or 5 ounces (224°F) for a thick, gooey ribbon. This should take about 6 minutes.
  6. Strain the syrup into a heatproof container. Cover and refrigerate until completely chilled.
  7. Churn the frozen yogurt: Before churning, place a 1-quart container into the freezer, along with a spatula. Place the yogurt, milk, and salt into a bowl and whisk until combined. Add the base and whisk until smooth. (If you have an immersion blender, you can add all ingredients together and blend until smooth.) Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of a pourable frozen smoothie.
  8. Quickly transfer the fro-yo into the prepared container: Spoon in layers of fro-yo alternated by drizzles of strawberry syrup (I used about half of the syrup, but use as much as you want). You can use a knife to swirl the two occasionally, or leave as-is for more distinct strawberry ribbons.
  9. Cover with parchment paper, pressing it to the surface of the fro-yo-so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.

Summer Pesto Toasts with Strawberries and Bocconcini

Posted on by Ruth

summer pesto toasts

This post is created in partnership with Tre Stelle’s Great Canadian Cheese Summer Sweepstakes; as always all ideas and opinions expressed here are my own.

It’s officially farmer’s market season here in Toronto. Most Saturdays we head down to our local market and let the best looking produce dictate our weekend meals. And for the last few weeks, it’s been all about juicy strawberries and fresh herbs.

While dessert is usually the first thing that comes to mind when berries start cropping up, I also like adding berries to salads and savoury dishes for natural sweetness and pops of color. Since strawberries and basil pair so beautifully, I decided to take it one step further by adding strawberries to some pesto toasts. To complement the bright, sweet strawberries and sharp, herby pesto, I also added a handful of fresh Tre Stelle Bocconcini Pearls for some needed creaminess and texture. The result is a fresh summery toast that’s great on its own for breakfast or paired with a bowl of fresh tomato soup for lunch or a light dinner.

To celebrate the season, Tre Stelle is currently running their Great Canadian Cheese Summer Sweepstakes with over 150 prizes up for grabs — including 3 trips for two to the Tre Stelle cooking school in Niagara! To be eligible to win, purchase any specially marked tubs of Tre Stelle Feta or Bocconcini from your local grocery store and head over to the Tre Stelle website to enter now through August 31st. Good luck!

Note: You can make these toasts with store bought pesto, but I highly recommend hand-chopping your own. The texture and flavour is far superior to the pasty, flat-tasting types typically found in supermarkets. You can also use regular sized Bocconcini balls, sliced, to top the toasts — I just liked the festive look of the pearls!

Summer Pesto Toasts with Strawberries and Bocconcini

Serves 4 as an appetizer

Ingredients

  • Four 1/2” thick slices of crusty sourdough bread, toasted
  • 4 Tbsp pesto, homemade (recipe below) or store-bought
  • 4 large strawberries, hulled and sliced
  • 1 container Tre Stelle Bocconcini Pearls
  • Salt and pepper, to taste

Method

  • Spread each slice of toast with a tablespoon of pesto. Top with strawberry slices and a generous handful of bocconcini pearls. Season with salt and pepper if desired. Enjoy!

hand chopped pesto

Hand-chopped Pesto

Makes ~1 cup

Ingredients

  • 1 clove garlic
  • 1 large bunch fresh basil leaves
  • 1/2 c pine nuts, toasted
  • Kosher salt to taste
  • ~1/4 c olive oil
  • Juice of half a lemon

Method

  1. Smash the garlic clove and chop along with a handful of pine nuts. Add a handful of basil and continue chopping, scraping your knife off as needed.
  2. Continue this process of chopping and scraping, alternating between adding handfuls of basil and pine nuts, until you’ve used them up and the desired texture is achieved (I like it fairly fine, but with some bigger chunks in there for texture).
  3. Transfer to a bowl and add a generous pinch of salt and the juice of half a lemon. Stir to combine, then add a tablespoon of olive oil at a time until you reach your desired consistency. You don’t need a lot of oil, just enough to cover the mixture. Usually about ~1/4 cup does it for me.
  4. Taste and add more salt if necessary. Best enjoyed immediately, but you can refrigerate leftovers in an airtight container for a few days. Just stir before using.

Cardamom cake with roasted strawberry jam

Posted on by Ruth

cardamom cake

This cake. Oh, this cake. I spent a lot of time imagining the different components before actually baking it, and was so happy that it just worked. It’s actually one of the layers of my brother’s upcoming wedding cake, where my guidelines were cardamom plus something fruity. The cake part was pretty easy — just a slight tweak to my favorite vanilla cake was all it took. For the filling I finally settled on a very lightly sweetened strawberry jam. Strawberries + balsamic is a favorite in our house, and I think it matches well with that woodsy cardamom flavor. Next time I’m making a double batch of jam — it’s so delicious, whether spread between cake layers, stirred into yogurt, or just eaten out of the jar. Not to mention easy — just mix and roast!

This white chocolate mascarpone buttercream is a grown-up version of cream cheese frosting. Normally I don’t care much for white chocolate, but here it offsets the tanginess of the cheeses nicely. (Definitely don’t skimp on the quality of chocolate, though! Good chocolate will make or break this frosting.) The mascarpone mellows out the flavor, though you can replace with more cream cheese if you prefer. This frosting spreads and pipes well if used right away too — and no icing sugar means no grittiness! Winning.

cardamom cake top

Cardamom Cake with Strawberry Jam and White Chocolate Mascarpone Buttercream

Makes one 3-layer, 6-inch cake

Ingredients

For the Cardamom Cake
Adapted from Cake Paper Party

  • 100g all-purpose flour
  • 113g cake flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp freshly ground cardamom
  • 225g granulated sugar
  • 2.5 large eggs, at room temperature (I crack an egg into a bowl to weigh it, beat it with a fork and add half to my other eggs. The rest gets used in omelets or for an egg wash.)
  • 170g / 6 oz. sour cream, at room temperature
  • 1/2 Tbsp vanilla bean paste
  • 113g / 1/2 cup unsalted butter, very soft
  • 4 Tbsp neutral vegetable oil

For the Roasted Strawberry Balsamic Jam

  • 1 pound strawberries, tops trimmed and halved (frozen is fine; keep whole and no need to defrost)
  • 3 Tbsp sugar
  • 1.5 Tbsp balsamic vinegar
  • 1 tsp vanilla extract

For the White Chocolate Mascarpone Buttercream

  • 255g / 9oz best quality white chocolate, chopped
  • One 8oz package regular or light cream cheese, softened
  • 4oz mascarpone cheese, room temperature
  • 113g / 1/2 c unsalted butter, softened
  • 1 Tbsp fresh squeezed lemon juice (or to taste)

To Finish

Method

For the cardamom cake:

  1. Preheat oven to 350F. Line the bottoms of three 6-inch cake pans with parchment paper and grease and flour the pans.
  2. In a small bowl, whisk together eggs, sour cream and vanilla bean paste. Set aside.
  3. Combine flours, baking powder, baking soda, salt, cardamom, and sugar in a medium bowl and mix on low 30 seconds to blend.
  4. Add butter and vegetable oil to flour mix and mix on low for 30 seconds to moisten dry ingredients. The mixture should look like wet sand.
  5. Add half of egg mixture and beat on medium-high for 1 minute. Add the remaining egg mixture and beat on low for 30 seconds more.
  6. Divide evenly between the prepared pans and smooth the tops with an offset palette knife. Bake for about 25-35 minutes until the cake is well done (the top should feel springy to the touch and a toothpick inserted into the center should come out clean). Cool 10-20 minutes in pan and then turn out to a cooling rack. Cool completely before frosting; wrap in two layers of plastic wrap and refrigerate/freeze if using more than a day later. (I definitely recommend chilling the cakes completely before assembling.)

For the Roasted Strawberry Balsamic Jam:

  1. Combine all ingredients in a roasting pan and stir to combine well. Allow mixture to sit for 15-30 minutes to macerate. Meanwhile, preheat oven to 275F.
  2. Roast for 1.5-2 hours, stirring occasionally. The mixture should look dark and syrupy.
  3. Remove from the oven and allow to cool before transferring to a jar and refrigerating. I let the jam cool completely in the fridge and puree it in a food processor before using as cake filling. You can strain the jam beforehand if you like a thicker jam, though I didn’t find this necessary. If you choose to strain, definitely reserve the syrup for brushing on cake layers / adding to drinks / drizzling on ice cream!

For the White Chocolate Mascarpone Buttercream:

  1. Place white chocolate in a microwaveable bowl.
  2. Microwave at 15 second intervals, stirring after each interval, until chocolate is mostly melted. Before chocolate is completely melted, stir until smooth allowing the residual heat to finish the melting process. Set aside and allow to cool slightly.
  3. Place softened cream cheese, mascarpone and butter in a large bowl and beat on low speed until creamy.
    Beat mixture on low speed until creamy and well combined.
  4. Add melted white chocolate and continue mixing on low to incorporate. Scrape down the side of the bowl as necessary.
  5. Add in lemon juice and beat until smooth. Use immediately.

To Assemble:

  1. Tint your buttercream and level cakes if desired. Place one cake round on a cake board and brush generously with simple syrup.
  2. Pipe a dam of buttercream around the edge and fill the center with about 1/4 c strawberry jam. Repeat process until all layers have been used, placing the last layer cut side down.
  3. Spread an even layer of buttercream over the entire cake to seal in the crumbs. If you’re doing the ruffle pattern as pictured, I suggest doing a thick crumb coat (i.e. try not to have cake layers visible). Chill cake for 20-30 minutes to set the frosting.
  4. Complete frosting as desired. I followed this tutorial for the ruffle pattern. For the top, I tinted the buttercream slightly darker and used an open star tip to pipe rosettes and stars, then finished with a light dusting of white sprinkles.

cardamom cake 2

Berry Balsamic Pie + Pie Tips

Posted on by Ruth

berry pieSummer is here, which for me means it’s farmers’ market season! One of our favorite Saturday summer activities is going early to our local market and letting the fresh produce inspire us for the next week’s meals. I especially love checking out (and sampling) the fresh berries — I can eat them like candy. And then, of course, there is pie. Delicious berry pie.

For the past couple of years, I’ve been working on improving my pie game. My first couple of homemade crust attempts were pretty scary and not so pretty, but each time I’ve learned something new and I finally feel like I’m getting it down. I know there are a million tips out there for making perfect pie crusts; and I think every pie maker eventually learns what works best for him or her. But for what it’s worth, here are some things that have helped me improve my pies.

Cold ingredients = more tender, flaky pie crust. Everyone emphasizes this because it’s true. I chill my flour and freeze my butter at least 1/2 an hour before mixing up a crust. If you ever feel your butter starting to get too soft, just stick your operation in the fridge for 10 minutes so you don’t end up with melty butter.

Fraisage and roll. I’ve started using these techniques for my last few crusts. It’s not necessary, but it does seem to make the crust flakier and easier to roll out in the end. I especially recommend these couple extra steps with partially whole-grain crusts.

Chill out. Pies bake up best from a chilled state. Your crust won’t shrink as much and the lattice you spent so much time doing will have a better chance of not collapsing into your filling. I like chilling my completed pie at least 20 minutes before baking (or until crust is firm). You can also roll out your bottom crust the night before and chill it in the pie plate, covered. Chill your lattice strips before weaving too; they’ll be easier to work with.

Macerate your fruits. With fruit pies, toss your fruit with a few tablespoons of sugar and let sit for an hour or more. This will draw out the juices which you can either leave behind or boil down and add to your pie in a concentrated syrupy form (i.e. your pie will be flavorful but not soggy from all the excess juices).

Take it easy with the decorations. I love looking at beautiful, fancy pie crusts on Instagram and Pinterest; and designing a fancy top is a great way to flex your creative muscles while making a traditionally rustic dessert. Just be careful not to overhandle your crust and go too thick on your cutouts / braids / lattice. Otherwise your top crust will take a lonnng time to bake and end up being tough and gross; and that would just be sad. Also, if you do want to make one of those extra fancy crusts with the braids and lattice and cutouts, plan to make at least 1.5 times a regular amount of crust. (For the pie pictured here I used a normal double crust recipe but used every last scrap.)

Happy pie making!

Berry Balsamic Pie

Adapted from Four and Twenty Blackbirds

For the crust:

  • Your favorite double all-butter double pie crust (9-10 in.); I like this for a classic all-butter and this for a partially whole-grain

For the filling:

  • 3 Tbsp. granulated sugar
  • 2 lb. mixed berries, rinsed and quartered if large (5 to 6 cups) — I used a mix of strawberries, raspberries, and blackberries
  • 1 small baking apple (such as Northern Spy or Golden Delicious)
  • 2 Tbsp. balsamic vinegar
  • 2 dashes Angostura bitters
  • 1/2 cup packed light brown sugar
  • 3 Tbsp. minute tapioca, finely ground
  • A few grinds fresh black pepper
  • 1/2 tsp. kosher salt
  • Egg wash (1 large egg whisked with 1 teaspoon water or cream and a pinch of salt)
  • Demerara sugar, for finishing

Method:

  1. Sprinkle the granulated sugar over the berries. Stir gently to combine and allow the fruit to macerate at room temperature for 30 minutes to 1 hour.
  2. Roll out half of your pie crust and place it into your greased pie plate. Refrigerate while preparing the filling. Roll out your top crust and either leave whole or cut lattice strips if desired. Transfer to a parchment-lined sheet and refrigerate as well.
  3. Peel the apple and shred on the large holes of a box grater. Drain the berries of excess liquid and combine with the shredded apple.
  4. Sprinkle on the balsamic vinegar and Angostura bitters. In a separate bowl, mix together the brown sugar, tapioca, black pepper and salt. Gently fold the sugar mixture into the berry mixture.
  5. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks at the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.
  6. Brush the pastry with the egg wash; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of Demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
  7. Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes.
  8. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.