Summers and Berries and Fresh Berry Tart with Rosemary
This Fresh Berry Tart with Rosemary is made with Pennington Farms Tayberry Jam; a delightful summertime dessert that you can make in 30 minutes.
For a taste of summer, late into the season, what a wonderful treat to go to your freezer and have a bag of frozen berries for smoothies, cobblers, crisps, and desserts. This is exactly what my mother taught me to do. She always had bags of berries measured in the freezer for last-minute company. Mom was so good about thinking ahead. I guess she was forced to, since we girls picked buckets of blackberries late in summer.
You can only make so much jam. We had an over-abundance, where mom’s friends paid us $1 a gallon. So if we picked 5 gallons, we’d be $5 richer. I loved to spend my money, where my sister Linda was a saver. I’m not sure what my oldest sister did with her money. She was a sewer and always at the fabric store, which I hated. Going to a fabric store to me was like going shopping for most men who hate to shop. Pure dread.
Berries bring back good memories for me, not only of delicious hot cobbler (I loved it hot out of the oven, when your ice cream melts like cream), but being with friends or my sisters down by the creek berry picking. It was always a contest who could find the largest berry. And then, of course, we’d eat them as fast as we picked them.
If you pick and want to freeze, it’s one of the easiest “putting up” tasks to accomplish in the summer. It basically means you are preparing for winter, and for me, last-minute company.
How to freeze berries:
1. Rinse and dry the berries, gently patting dry with a paper towel. Toss out the spoiled berries. Hull and chop the strawberries.
2. Line a jelly roll pan with parchment paper and arrange berries in single layer.
3. Place the pan in the freezer for at least three hours.
4. Transfer frozen berries into resealable plastic bags—depending on the size of serving portions. Place in the freezer for up to one year.
5. Mark the bag with a Sharpie pen, the type of berry and the date.
Fresh Berry Tart with Rosemary.
One of my favorite recipes with fresh berries is to add a small amount of sugar, a hint of cinnamon, and salt – mix together and set aside. Take a thawed sheet of puff pastry and place the berry mixture on top (sprinkle with sugar) and bake. Do add a little pizzazz by finely chopping a fresh herb and sprinkle on top, such as rosemary. When it’s hot out of the oven, heat up the jam (Pennington Farms Tayberry is our favorite!) and drizzle over the tart. Pure delight!
What summer memories do you have of picking, eating, and enjoying summer berries?
Fresh Berry Tart with Rosemary
- 1 sheet frozen puff pastry half of 17.3-ounce package, thawed
- 2 cups seasonal fruit or frozen berries
- 2 T. sugar + 1 Tbsp. sugar
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- ½ teaspoon fresh rosemary finely chopped
- 6 tablespoons fruit preserves I use Pennington Farms Tayberry Jam
- Powdered sugar for dusting
- Preheat oven to 400ºF.
- Arrange puff pastry on a cookie sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet.
- Wash and dry fruit and place in a bowl. Add the salt, and cinnamon plus 2 T. sugar and gently mix.
- Arrange fruit in an even layer on top of pastry. Sprinkle with remaining 1 T. sugar and chopped rosemary.
- Bake until pastry is golden brown, 20-25 minutes.
- While pastry is baking, prepare glaze by heating the preserves.
- While tart is still warm, drizzle the fruit tart with heated berry preserve mixture. Allow to cool completely. Dust with powdered sugar and serve.
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