Rustic Mulberry Tartlets

Mulberry Summer Tartlets

These free-form tartlets scream summer and are so easy to make. You can make the dough ahead of time in large batches (just double the dough recipe below) and keep the dough in the fridge for a few days or freeze up to two months.

Mulberries Aprons & Stilettos

Tartlet Dough

  • 1 1/2 cups all-purpose flour
  • 10 tablespoons butter, chilled and cut into pieces
  • 1/2 teaspoon salt
  • Ice water (4 tablespoons)

Process flour and salt in food processor until combined. Add butter and pulse until mixture resembles coarse  crumbs – about 6-8 pulses. Add one tablespoon of ice water at a time and pulse until dough begins to form small curds. Dough should be crumbly.

Transfer dough to a lightly floured counter. Using the heel of your hand, smear small amount of dough against the counter until all crumbs have been worked. Divide dough into four section and form each section into 3-inch disks. Wrap each disk tightly with plastic wrap and refrigerate for 1 hour. Let dough sit on counter top for 5-10 minutes before rolling.

Roll each disk into 7-inch circle between two small sheets of floured parchment paper. Keeping the dough between the parchment paper, refrigerate until firm (15 minutes).

Rustic Mulberry Tartlets

Filling

  • Basket of mulberries (can substitute with your favorite berry)
  • 3-4 peaches, sliced
  • Sugar

Pre-heat oven to 400 degrees and adjust rack to lower-middle position. Gently toss peaches and mulberries with 2 tablespoons of sugar. Remove the dough from the refrigerator and remove the top sheet of parchment from each dough circle. Keep bottom sheet of parchment paper and transfer dough circles to a baking sheet. Mound fruit in the middle of the dough, leaving 1 1/2 inch border around the edge of the fruit. Carefully fold dough over fruit, pleating it every 1-2 inches as needed. Repeat with remaining fruit and dough circles.

Quickly brush the sides of the dough with water and sprinkle tartlets with a little sugar. Transfer baking sheet to oven and bake until crust is golden brown and fruit is bubbling, about 40 minutes. Rotate baking sheet halfway during baking.

Transfer tartlets with sheet to a wire rack and let cool for 10 minutes. Remove bottom sheet and let cool on rack until juices have thickened, about 15 minutes. Serve slightly warm or at room temperature with vanilla bean ice cream.

Makes 4 tartlets.


Adapted from The Complete Cooking For Two Cookbook

Mulberry Oven-Puffed Pancakes

Mulberry Pancakes

It’s mulberry season once again and this year our two trees are producing more mulberries than ever. These beautiful reddish-black berries are only here for a few months during the summer and are similar in appearance to blackberries with a tart, slightly sweet flavor.

Mulberr Tree Aprons & Stilettos

Enjoy this easy to make summer puffed pancake recipe for breakfast or dessert.

Aprons Mulberries

  • 3/4 cup all-purpose flour
  • pinch salt
  • 3 tablespoons unsalted butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk (I used almond milk)
  • 1 cup mulberries and raspberries (you can substitute with blackberries)
  • Powdered sugar

Pre-heat oven to 450 degrees. Add butter to a cast iron skillet and place in the oven.

Mix together the flour and salt. In a separate bowl, mix together the eggs, vanilla and milk. Add to the dry ingredients and whisk until smooth.

Remove the cast iron skillet from oven and pour in batter. Top with berries of choice and bake until pancakes are puffed and golden, around 12-15 minutes. Dust with powdered sugar (or maple syrup – my Husband’s favorite) and cut into slices.

Mulberry Pancakes


Looking for a refreshing summer cocktail recipe? Check out our Lavender-Mulberry Muddle recipe.


Floral Ice Cubes

Aprons_Ice_2

This past weekend we showered by best friend & Aprons & Stilettos partner, Rochelle. It was such a beautiful day of great company, delicious food, and these adorable floral ice cubes which graced our mimosa bar.

Edible Flowers

  • Edible flowers (organic rose, geranium, lavender, nasturtium, cornflower, violets, snapdragons)*
  • Distilled water
  • Large ice cube trays / molds

Boil the distilled water and let cool (this limits impurities and air bubbles, which make ice cloudy). If using ice trays, fill 1/4 of tray with cooled water, add edible flower and freeze. Once frozen, fill tray 1/2 way and freeze. Repeat until tray is filled to the top. If using round ice cube molds, no need to work in layers. Simply add flower, fill to the top and freeze.

Aprons Floral Ice

These flower ice cubes make the perfect addition to any cocktail or ice bucket.

*Edible flowers can be found at your local farmers market, Whole Foods, Sprouts or online. 

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Cheers!
Crystal