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.
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).
Basket of mulberries (can substitute with your favorite berry)
3-4 peaches, sliced
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.
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.
Enjoy this easy to make summer puffed pancake recipe for breakfast or dessert.
3/4 cup all-purpose flour
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup milk (I used almond milk)
1 cup mulberries and raspberries (you can substitute with blackberries)
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.
Here we go round the mulberry bush, The mulberry bush, The mulberry bush. Here we go round the mulberry bush So early in the morning.
Each summer I look forward to harvesting red mulberries from our two Persian mulberry trees (yes, trees — they actually don’t grow on bushes.) Native to Asia, these large reddish-black berries are only available for a short period during the summer months and are similar in appearance to blackberries. The flavor? A succulent mix between sweet & tart. Great right off the tree, these berries are also fabulous in salads or… try reducing them down and drizzled on pound cake or ice cream or even used as a sauce for your favorite protein. Being that it’s summer, I’ve decided to make a deliciously refreshing cocktail using the fresh-picked mulberries. (Oh and by the way, if you have a tree or are working with mulberries — be careful as they stain!)
20 medium sized Mulberries (or 10 large ones)*
1 tablespoon Lavender Simple Syrup (recipe below)
2 ounces vodka
5 mint leaves
Drizzle of honey
Fresh lemon juice, 1/2 lemon
Soda water, fill
Combine mulberries, mint, small drizzle of honey and simple syrup in cocktail shaker. Muddle until mulberries are juiced. Add ice, vodka and lemon juice. Shake and strain pulp using a sieve. Pour over ice in glass and garnish with extra mulberries and lavender sprig. Cheers to summer! ~Crystal
Lavender Simple Syrup
1 cup sugar
1/2 cup water
2 tablespoons lavender buds (fresh or dried)
Bring sugar, water and lavender to a boil in a small saucepan. Simmer until sugar has dissolved. Remove from heat and let steep for 15 – 30 mins. Strain lavender buds and transfer syrup to a container with lid. Refrigerate for up to a month. BTW – This recipe makes more then needed for one cocktail. Since you can store it for a while in the ‘fridge, experiment this syrup in other cocktails, over Greek yogurt, ice cream or as a sweetener substitute. Share with us how you used your lavender syrup on twitter @ApronsStilettos or in the comments below.
*I used mulberries since we have two beautiful trees in the backyard. Your specialty markets may carry them so ask around. Raspberries can certainly be substituted. Just remember that they will be slightly more tart than mulberries. Experiment and share with us your spin on this cocktail!