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Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert!

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

I’ve got one for you: Have you ever been kind of distracted while shopping. Maybe something in the produce section catches your eye, or you run into someone you know. And before you know it you put your item into someone else’s cart? Or have you ever absentmindedly started pushing someone else’s cart in the supermarket? What about leaving a bag behind- and then you have to drive all the way back to get it? Or ooh, this one: I am the queen of leaving a bag filled with groceries in the trunk of my car, I unpack everything and I don’t even realize that bag was missing until much later. I’m like, where the heck is that garlic I bought!?!

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

Seriously, I have done every single one of these things. Please tell me I am not alone.

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

You know how it’s called unconscious competence when you go through the motions of doing something, say letting the dog out while talking on the phone, and not even realizing it? Well, I’d say that in the case of the above mentioned brain farts of grocery shopping (since they don’t result in a competent action) we should call them unconscious incompetence.

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

Well, I’m convinced that the unconscious incompetence, is a result of living life too fast- not being in the moment. Needing to slow the heck down. Are you with me?

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

My point is, slowing down is important. Thankfully, this time of year, seems to make me do just that- slow down. I guess it’s just the weather- or having my kids home from school, whatever it is- I just pause and think, cool it Katie. Chill.

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

Enjoy the moment.

This tart is the embodiment of slowing down and enjoying the summer moment. It is so relaxing to make it and it celebrates the simple pleasure of summertime berries. The simple pleasure of baking!

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

I love the act of arranging the berries just so. Whisking the eggs, maple sugar and buttermilk. Enjoying the aroma of the tart baking. It all literally makes me slow down and enjoy the moment. Once the tart has cooled, I’ll whip cream, by hand, and top each slice with a pillow of cream and even more berries. Slow food.

I think the enjoyment could be possibly doubled if you happen to be able to pick the berries yourself… or at least buy them at a farm stand.

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

Red White and Blue Buttermilk Berry Tart Cooks Notes

  • The crust is made in the food processor by combining the flours, adding in butter and then oil. Making the crust this way creates a crispy “short” tart crust- with whole grain goodness and only 4 tablespoons butter for the whole pie.
  • Speaking of the tart crust: Don’t worry about it- I know it seems complicated. But just pat the crust dough into a tart pan (the kind with a removable bottom.) You can use a dry measuring cup to press it into the pan. Work it up the sides evenly and flatten the top of the edge.

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

  • Next take a fork and press it down into the crust, all the way to the pan. This is called docking, and the purpose it serves is to release steam so that the bottom doesn’t pouf up in the initial blind baking. When you blind bake it, if the bottom does start to pouf, you can always tamp it down with the back of a fork.
  • Since you don’t want your buttermilk mixture to seep through the docking holes, just brush flour over the bottom of the crust once it comes out of the oven.
  • While the crust is hot out of the oven (and you’ve brushed the docking holes with flour) arrange the berries. If you’re not super into it, you can seriously just throw them in, and the whole thing will still be lovely. Lovely and delicious. Delicious enough to eat for breakfast. (Ask me how I know.)

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

  • For the buttermilk custard: whisk the eggs, buttermilk (I used local fat-free buttermilk) and home made maple sugar. You can find maple sugar Whole Foods and health food stores. Or online. You can also make it yourself too if you are feeling adventurous. Or you can use brown sugar. I tried this recipe both ways and both worked great. Then whisk in flour. That helps everything hold together, and slice beautifully.
    Note: make sure that you turn the oven down when you put the tart back in. (Again, ask me how I know.)

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

QUESTIONS:
Have you ever had one of those grocery store brain farts?
What kind of summertime cooking project helps you slow down and enjoy the moment?
Do you use maple sugar?
Have you heard of docking?
Do you ever eat dessert for breakfast?

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert! | Healthy Seasonal Recipes | Katie Webster

red white and blue buttermilk berry tart
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Average: 0/5

Prep Time: 25 minutes

Total Time: 4 hours

Yield: 10 servings

Calories per serving: 244

Fat per serving: 12 g

Saturated fat per serving: 4 g

Carbs per serving: 30 g

Protein per serving: 4 g

Fiber per serving: 2 g

Sugar per serving: 12 g

Sodium per serving: 95 mg

Trans fat per serving: 0 g

Cholesterol per serving: 50 mg

red white and blue buttermilk berry tart

Celebrate the best of what Summer has to offer with this Red White and Blue Buttermilk Berry Tart! A lightly sweetened buttermilk custard is poured over a mix of fresh, plump and delicious summer berries and baked in an easy press-in crust and then topped with a dollop of whipped cream. The perfect warm weather dessert!

Ingredients

    Tart crust
  • ¾ cup plus 2 tablespoons all-purpose flour, plus 1 to 2 teaspoon for brushing crust
  • ½ cup whole-wheat pastry flour
  • 1 tablespoon maple sugar or lightly packed brown sugar
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into small pieces
  • 1 tablespoon plus 1 teaspoons avocado oil or organic canola oil
  • ¼ cup ice cold water
    Filling
  • 2 large eggs
  • 2/3 cup buttermilk
  • 2/3 cup maple sugar or lightly packed brown sugar
  • ½ teaspoon almond extract
  • 1/3 cup all-purpose flour
  • 3 cups mixed berries, divided (blueberries, raspberries and hulled and halved or quartered strawberries)
    For serving
  • ½ cup cold whipping cream, whipped
  • Fresh Mint

Instructions

  1. Preheat oven to 375 degrees F. Coat a 9-inch tart pan with cooking spray.
  2. Meanwhile make crust: Process ¾ cup plus 2 tablespoons all-purpose flour, whole-wheat pastry flour, 1 tablespoon sugar and salt in a food processor. Add butter, and pulse to chop butter into the flour mixture until it resembles meal. Open lid, drizzle on oil, and repeat pulsing until the oil is incorporated into the flour mixture. Open lid and drizzle cold water over the crumbs. Cover and pulse about 15 times, until the mixture is moist and starting to clump together. It will look like small pebbles, but when you squeeze it, it should hold together.
  3. Pat crumb mixture into the tart pan and press to make evenly thick all over and up sides. A dry measuring cup is useful to make the bottom flat. Press tines of a fork into the pastry down to the pan about 10 times with a fork. Transfer the tart pan to a baking sheet. Set in oven and bake until the crust is dry and set up and starting to pull from the sides, 13 to 15 minutes. Sprinkle the remaining 1 to 2 teaspoon flour over the tart shell and brush into the fork holes.
  4. Beat eggs, buttermilk, sugar and almond extract in a large bowl. Add flour and beat until smooth. Arrange 2 cups berries in the custard, decoratively if desired. Carefully pour the custard mixture into the tart shell. Do not overfill. Rearrange any berries if necessary.
  5. Carefully return the tart to the oven, reduce heat to 325 degrees. Bake until the custard is set up in the center, 40 to 46 minutes. Let cool completely, about 2 hours. Cut into wedges and serve topped with whipped cream, the remaining berries and mint.
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