We're back from our Northwest adventure...and I have lots of foodie and local goodies to share with you. Coming from the high desert of Utah, Allan and I were joyfully overwhelmed with the abundance of local fruit, vegetables, meats, and artisan foods like cheese and microbrews that the islands in the Northwest have to offer. My favorite example of this is all of the fruit surrounding our tent on the San Juan Island.
My favorite example of this is all of the fruit surrounding our tent on the San Juan Island. There were two huge blackberry bushes...
One large pear tree...
and a beautiful old apple tree. Just a little gathering and we now have everything we need for...
Blackberry Apple Pear Tarts
Pastry:
1¼ cups all-purpose organic flour
2 tablespoons organic brown sugar
¼ teaspoon local salt
½ cup organic cold butter, cut into small pieces
Fruit Filling:
4 cups blackberries, chopped pears, chopped apples
2⁄3 cup organic brown sugar
Zest of 1 organic orange
1½ tablespoons cornstarch
1 teaspoon confectioners’ sugar
1. Pastry - combine flour, sugar and salt in a processor; pulse to combine. Add butter pulse until mixture resembles coarse meal. Add 1 to 2 teaspoons of ice water; pulse until dough clumps together. Shape into a 4-inch disc; wrap in plastic wrap and refrigerate about 30 minutes.
2. Preheat oven to 375F.
3. Roll pastry into 2 small circles on a floured surface. Place in 2 small pastry pans, pinching the tops.
4. To prepare the filling, combine local fruit, granulated sugar, orange zest and cornstarch. Spoon into pastry.
5. Bake 40 minutes or until crust is golden and filling is bubbly. Cool on wire rack. Sift confectioners’ sugar over pastry before serving.
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