|2 servings||calories per servings 440||protein serving 7 g||carbs per serving 48 g||total fat per serving 26 g|
This simple fruit tartlet gets its patriotic flair with the help of vibrant berry preserves- strawberry and blueberry- and tangy white chevre. Feel free to get creative with the colorful design on the tartlet; we promise it’ll be left to nothing but crumbs by the end of the backyard party no matter what you choose!
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||3 g|
Heat oven to 400° F.
Make crust: In a mixing bowl combine flour, turbinado sugar, baking powder and 1/4 teaspoon kosher salt. Add 3 tablespoons cooking oil, and mix vigorously with a fork to create pea-sized bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a few drops of water, and mix gently to incorporate.
Form dough into an ovular disc. Place on a clean, dry surface. Using a rolling pin or a straight-sided bottle (such as a wine bottle), roll into a rectangle approximately 10 inches by 14 inches.
Grease a baking pan with remaining 1 teaspoon cooking oil. Transfer dough to greased pan, and place in refrigerator until dough is slightly firm to the touch, 5-10 minutes.
Spread goat cheese in an even layer over dough, leaving a 1-inch edge all around. Decoratively top cheese with strawberry preserves and blueberry preserves (you should only need about half of each jar).
Fold the uncovered dough over the edge of the preserves, pinching slightly to form pleats as you go around. Dip a finger in water, and run it along the crimped edge of dough to lightly dampen it. Sprinkle with a few pinches of Pocketful of Starlight Vanilla Sugar.
Bake until tart is browned, 18-20 minutes. While tart is baking, make Vanilla Cream: To cream jar, add remaining vanilla sugar. Place lid on snugly. Shake the jar vigorously. You should hear and feel the cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt.
Remove cooked tart from oven, and cool 5-10 minutes. Cut into pieces, and top with dollops of Vanilla Cream before serving. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...