Friday, September 5

Frutta di Bosco Tart Recipe

Frutta di Bosco or Fruit of the woods - berries - especially blackberries (more in Italian)! Not the big juicy ones from the great Northwest that I grew up on, but a mix of sizes, tartness & juiciness (that's not a word is it?)These berries line our road via Candigliano - just begging for a good pickin'. There is nothing better than heading out early in the morning with my little red ridding hood basket, staining my fingers on berries & then heading home to make pies or torts! (Except why do I always knock the basket over at least once?! And I swear I heard a wild boar in the bushes once snorting at me.)We have yet to pick enough for jams or marmalades, but we have made this tart a few times & everyone loves it!

Here is a fantastic tart recipe, simple enough for me!
Pastry Dough
9 tablespoons unsalted butter
1 cup powdered sugar
pinch of salt
2 cups flour
zest of 1/2 a lemon
1 vanilla bean (cut length wise, scrap off seeds)
2 large egg yolks
2 tablespoons cold milk or water

Grease an 11-inch tart pan with a removable bottom. To make your pastry, cream together the butter, powdered sugar, & salt and rub in the flour, vanilla, lemon zest & egg yolks - you can do all this by hand or in a food processor. When the mixture looks like coarse bread-crumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, they flour lightly. Don’t ‘’work the pastry too much, otherwise it will become elastic & chewy, not flaky and short as you want it to be. Wrap the dough in plastic wrap and place in the fridge for at least an hour.

Remove it from the fridge, roll it out line your tart pan.
Preheat oven to 350 F and bake the pastry for around 12 minutes or until lightly golden.


250 grams marscarpone cheese
2 tablespoons of white sugar
a handful of chopped, fresh mint
half a cup of cream

In a bowl add marscarpone, sugar, a little vanilla & mint.
whisk until everything is incorporated. Add a drizzle of grappa & the cream. Whisk until nice & fluffy.

Add to your cooked tart.

Top with the freshest, just picked berries of your choice!

(If you've got a little of that filling left over, it's not bad dolloped on top of your espresso!)
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