Recipes: Berry Tart, Cornmeal Shortcake With Berries, Aprium and Boysenberry Cobbler

Lindsey's Austere Berry Tart

Makes one 9-inch tart.

Serve this Chez Panisse-inspired tart with a little sweetened whipped cream, flavored with kirsch or vanilla. From "Seasonal Fruit Desserts From Orchard, Farm and Market," by Deborah Madison.

• 1 c. all-purpose flour (or 3/4 c. white plus 1/4 c. whole wheat pastry flour)

• 1 tbsp. brown sugar

• 1/4 tsp. salt

• 1 stick (8 tbsp.) cold unsalted butter, cut into small chunks

• 1 tbsp. cold water

• 1/4 tsp. vanilla extract

• 1/4 tsp. almond extract

• 3 tbsp. raspberry jam or red currant jelly

• 2 to 3 c. berries

• Powdered sugar

Directions

Pulse the flour, sugar and salt in a food processor to combine. Add butter and pulse until the bits are no larger than a baby pea. Combine the water, vanilla and almond extract, then drizzle it in and pulse just until large, moist crumbs form.

Gather dough into a mass, shape into a disk and refrigerate for 30 minutes.

Roll tart dough into a 10-inch round. Ease it into a 9-inch tart pan (or smaller individual pans) using excess dough to build up sides to 1/4 -inch thickness. Chill the pan while you preheat the oven to 375 degrees.

Line tart pan with foil and pie weights and bake for 15 to 20 minutes. Remove foil, then bake until golden, 12 to 15 minutes more.

Lay berries on a towel. Heat jam with a few teaspoons water to thin it, then press through a sieve. Brush half on the tart shell. Then fill the shell with berries, wedging them close together in a single layer. Bake 5 minutes.

Reheat the remaining jam, then dab a little over each berry. Remove tart from pan, dust edges with powdered sugar and serve.

Warm Cornmeal Shortcake With Farm Stand Berries Serves 8.

From "Eating Local," by Janet Fletcher.

• 3/4 c. (11/2 sticks) unsalted butter, plus more for the pan

• 11/2 c. sifted flour, plus more for pan

• 2 tsp. baking powder

• 1 tsp. baking soda

• 2/3 c. yellow cornmeal

• 1/2 c. fine semolina

• 1/2 tsp. kosher salt

• 2/3 c. sugar, plus 1/4 c. plus 1 tbsp. for the berries

• 2 eggs

• 1/2 tsp. almond extract

• 1 c. buttermilk

• 3 pints mixed juice berries

• 4 tsp. brandy

• 1 c. cream

• 1/4 tsp. vanilla

Directions

Preheat oven to 375 degrees. Lightly grease a 5- by 9- inch loaf pan with butter. Coat bottom and sides with flour and shake out the excess.

Sift 11/2 cups flour, baking powder and soda together into a medium bowl. Whisk in the cornmeal, semolina and salt.

Using an electric mixer, cream 3/4 cup butter. Add 2/3 cup sugar gradually, beating until mixture is pale and light. Beat in the eggs, one at a time, then beat in the almond extract.

On low speed, add half the dry ingredients and beat just until blended. Beat in buttermilk, then remaining dry ingredients, just until blended. Transfer batter to pan.

Bake until the cake is firm to the touch and beginning to pull away from the sides, 45 to 50 minutes. A cake tester inserted in the center should come out clean. Cool in pan 15 minutes, then turn out of the pan and finish cooling on a rack.

Meanwhile, combine the berries, 1/4 cup sugar and brandy. Stir gently and let macerate at room temperature for 1 hour to draw out the juices.

Whisk the cream, 1 tablespoon sugar and vanilla to soft peaks. Chill until ready to serve.

Cut the ends off the cake, then cut the cake into 8 equal slices. Arrange in a single layer on a baking sheet and toast in oven until hot and slightly crusty, 5 minutes. Transfer to individual plates, top with berries and their juices, and cream.

Aprium and Boysenberry Cobbler Serves 6.

This summer cobbler is wonderful with any stone fruit. From "Eating Local," by Janet Fletcher.

• 2 lb. stone fruit, peeled, pitted and sliced 1/2 -in. thick

• 1/2 c. plus 2 tbsp. sugar, divided

• 11/2 tbsp. cornstarch

• 11/2 c. boysenberries

• 11/2 c. unbleached flour

• 2 tbsp. sugar

• 21/2 tsp. baking powder

• 1/2 tsp. kosher salt

• 6 tbsp. cold unsalted butter, cut in 12 pieces

• 1/2 c. whole milk

• 2 tsp. coarse sparkling sugar

Directions

Preheat oven to 425 degrees. Place peaches in a large bowl. Whisk 1/2 cup sugar and cornstarch until well blended, add to peaches and toss to coat. Add boysenberries and toss gently. Place in a baking dish.

For biscuit topping, place flour, 2 tablespoons sugar, baking powder and salt in a food processor and pulse to blend. Add butter and pulse until bits are no larger than a pea.

Transfer to a bowl and stir in the milk with a fork, tossing gently, just until moistened. Knead gently with your hands, just until mixture forms a cohesive dough. Turn onto work surface and pat into a 1/2 -inch thick round.

Using a 21/2-inch round cutter, cut out 6 biscuits and place atop fruit. Brush lightly with milk, and sprinkle with sparkling sugar. Bake until biscuits are nicely browned and fruit is bubbly, 30 to 35 minutes. Cool slightly. Serve warm.