Hungry? I was after reading the tweets and blog posts from Jodi (@GarlicGirlBlog). I love finding new foods and I love finding home made recipes from around the world. Even places I have not yet been to. Jodi kindly went on a mission to show us a local dish with great pics and recipe, now this wets the appetite to travel. Next time I fly to Los Angeles I will most certainly seek out one of these gorgeous Summer Berry Tarts. Take a look………
From The desk, camera and thought of Jodi (Garlic Girl)
Back in spring I had a brief exchange with Paul Steele, aka BaldHiker – a blogger I came across after gazing longingly at the photos he was posting on Twitter from beautiful places around the world. Since I don’t travel as much as I’d like, I love the idea of being transported to places far beyond my cubicle through his beautiful and peaceful photography.
Long story short, he invited me to do a guest post for a new food section of his site, but somehow time slipped away between work and family and here I am weeks and weeks later finally sharing my post on foods found at local San Francisco Bay Area farmer’s markets. Hopefully, the saying, “better late than never,” holds true and I can have the honor of having you join me on a little stroll through a small local market, Campbell Farmers’ Market, near where I live in San Jose, and the booming Ferry Plaza Farmers’ Market located in San Francisco along the Embarcadero right outside the Ferry Building.
After the virtual visit to these markets, I invite you to enjoy today’s recipe that I made just for you with some local California strawberries and blackberries from my recent visit to these farmers’ market. We are so fortunate to live in California where nearly fifty percent of the nation’s fruits, nuts and vegetables are grown! I’m a hound for farmer’s markets and enjoy sharing the simple pleasure of leisurely walks through various markets with family and friends.
So come along! Let’s visit San Franciso first. Just steps from the Ferry Plaza Farmers’ Market is this gorgeous view of the SF back bay.
Here we are, right outside Ferry Plaza on a sunny Saturday morning ready to fill our baskets with colorful, fresh and local produce.
Let the tasting, squeezing, and basket filling begin!
So long San Francisco, hello little Campbell Farmer’s Market!
We like to take a break (or two) to enjoy the wonderful food stands. You can enjoy anything from Kettle Corn, scones and Indian food – to empanadas at my favorite Oaxacan Foods stand. Check out their homemade tortillas!
I hope you enjoyed this little visit. I wish I could visit every farmer’s market across the globe, but until I get there I’ll enjoy and appreciate the lovely farmers markets, and precious produce, grown by dedicated farmers right here in California!
I’ll leave you with one last photo I took with my iPhone while visiting a local strawberry field (since my recipe includes strawberries).
Lastly, here’s a fresh berry tart made with a basic tart crust recipe and quick and easy cream cheese filling. Enjoy!
Farmers’ Market Summer Berry Tart
- Prep time: 3 hours
- Cook time: 30 mins
- Total time: 3 hours 30 mins
- Serves: 6
4 cups fresh blueberries
1 – 2 cups fresh strawberries, sliced
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup (more or less, depending on taste), sugar
Pastry Cream Filling
1 package cream cheese
1/2 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla or almond extract
1 1/2 cups all purpose flour
1 heaping tablespoon sugar
1 teaspoon salt
9 tablespoons (1 stick, plus 1 tablespoon) butter, cubed and frozen
1 egg, slightly whisked
- For tart shell, combine flour, sugar and salt to food processor and pulse a couple times.
- Add chilled butter to flour mixture and pulse several times until crumbly. With processor running, slowly add egg and process about 30 seconds until mixture comes away from sides (do not over process). Dough should hold together when gently squeezed in hand.
- Turn out onto lightly floured surface and shape and flatten into round or rectangular shape, depending on type of tart pan used.
- Cover with plastic wrap and refrigerate for at least one hour.
- Roll out onto lightly floured surface to desired thickness and press into bottom and sides of tart pan (with a removable bottom). Don’t worry about tears or cracks; just press little pieces of dough into those broken places.
- Cover and refrigerate for 30 minutes (or until ready to use).
- Heat oven to 375 degrees F.
- Prick bottom with fork; cover losely with foil. In center, place pastry weights or beans to prevent shell from forming bubbles.
- Bake for about 20 minutes, remove foil (and weights), and bake for another 10 minutes or so, until shell is light golden brown. Set aside and let cool.
- For berry topping, stir together 2 tablespoons of water and cornstarch in mixing bowl; stir in half the blueberries and half the berries. Add to saute pan with lemon juice and sugar.
- Bring to boil, reduce heat and simmer for a minute or two until mixture thickens. Remove from heat and stir in remaining berries, reserving a handful of both blackberries and strawberries for garnish. Set aside.
- For pastry cream, add sugar and cream cheese to electric mixing bowl and beat until creamy. Add heavy cream, vanilla extract, and continue to beat until fluffy. Spread mixture into cooled pastry shell.
- To assemble, spread cream cheese filling in bottom of shell to halfway. Layer berry mixture on top and further garnish with additional fresh berries.