Recipe: Marionberry Tart with White Truffle Honey
Lorna Yee shows off her sweet side with this month's Key Ingredient recipe
By Seattle Mag December 31, 1969
Category: Eat + Drink Articles
Marionberry tart with white truffle honey crème fraîche
Serves 8 for dessert
Sweet tart dough (pâte sable)
Makes enough dough for two tarts
2 3/4 cups all-purpose flour
2 tablespoons cornstarch
2 sticks unsalted butter, cut into half-inch cubes
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup heavy cream
2 egg yolks
Whisk the cream and egg yolks together in a small bowl. In a large bowl, beat together the butter and sugar with a stand mixer (or hand mixer) until creamy. Add flour, cornstarch, sugar and salt and continue to beat until the mixture comes together. Add the cream and yolk, and beat until just combined (be careful not to overbeat). Divide dough in half, wrap one half in plastic wrap and freeze for later use.
Wrap the remaining dough and pat into a flat, pancake-like disk, about 1 inch thick. Chill for about half an hour.
After the dough has chilled, roll out the dough to 1/4-inch thickness on a lightly floured surface, then place in a 10-inch tart pan. Trim edges so the dough is flush with the top edge of the pan. Place pan in fridge for one hour to rest, then in the freezer for 10 minutes. Preheat oven to 350 degrees. Transfer tart shell from freezer directly to oven, and bake for 20 minutes until lightly golden.
Marionberry filling
3 cups fresh or frozen marionberries (or berries of your choice)
1 stick of unsalted butter
1/2 teaspoon salt
2 eggs
3 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 tablespoon rum or bourbon (optional)
Sprinkle the berries in an even layer over the bottom of the tart shell. In a small pan, melt the butter over medium heat until lightly browned. In a mixing bowl, beat together the eggs and sugar until thick and creamy, about 3–5 minutes. Add the rest of the ingredients and stir to combine. Pour over top of berries, then bake tart in a preheated 350-degree oven for about 40 minutes, until topping is lightly browned. Cool on rack before slicing.
White truffle honey crème fraîche
1/4 cup white truffle honey
8 ounces crème fraîche
Beat crème fraîche with a wire whisk for a minute or two until it thickens slightly, then whisk in white truffle honey. Serve a dollop alongside each slice of tart.