Strawberry Cookie Tart

There are some desserts that for me, are like some people in my life; they’ll just always be special. The moment of realization with people can come in an interesting conversation we’re having or a fun experience we’re having. With dessert, it’s usually in that first bite. But regardless of which one, I have the same thought: “Yeah. This one is a keeper.”

It’s one of the best feelings ever, and as such, I try to re-experience it as often as I can. This blog makes that relatively easy for me to do with food, which is what we’re doing here today.

For the 12 Days of Christmas 2020, I shared a recipe for a cranberry cookie tart. I raved about it back then as one of the best desserts I’d ever made, and that is still very much true. It’s become a staple holiday dessert for us, and probably always will be.

The only downside is that cranberries are a seasonal ingredient that are mostly only sold for about 2 months during the latter part of the year in the winter. And that’s all well and good, but…what am I supposed to do during the summer?

The answer/solution I came to was making a couple of simple ‘seasonal’ ingredient adjustments so that my new favorite winter-y holiday dessert could become a favorite summertime one.

Whereas cranberries are pretty easy to get during the wintertime, strawberries are just as easy to get during summer, so I decided to swap one out for the other. The filling is the only thing I changed from the original recipe so that instead of cranberries and cranberry sauce, the tart is filled with fresh, chopped strawberries and strawberry preserves. I also threw in some lemon zest to give it an added fresh flavor.

Much like the cranberry tart, the strawberry one was delicious. Which now means I’ve got a ‘keeper’ on my hands for both times of year.

*************************************

Strawberry Cookie Tart

Ingredients

  • 1 cup butter at room temperature
  • ½ cup sugar
  • ¼ cup light brown sugar packed
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • 2⅓ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup of strawberry preserves
  • 1 cup fresh strawberries, chopped
  • Zest of 1 lemon

Directions

Preheat the oven to 350F/160C. Grease a 9-inch removable-bottom tart pan* and place this on a baking tray.

Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.

In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps). Turn onto a floured surface and using floured hands, press two-thirds of the mixture evenly into the prepared pan (including the sides).

Spread with the strawberry preserves evenly over the dough, leaving a 1⁄4-inch border and then scatter with the chopped strawberries and the lemon zest.

Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.Bake the tart for 40 – 45 minutes, until lightly browned.

Leave to cool completely in the pan.

*If you do not have a tart pan, I do think that this would also work in a 9-inch round cake pan, you just won’t be able to lift the whole tart out of it. It’ll still taste great though.

Sharing at Fiesta Friday #439.

Rainier Cherry Hand Pies

Ranier Cherry Handpies1

It’s July, guys.

Which means that 2014 is halfway over already. How the heck did that even happen?

I swear it was just yesterday that it was February and I was complaining to you all about the ever-falling snow. Now it’s July and it’s…not snowing here in Michigan. Actually, the weather’s kinda hot. As we’re coming upon the Fouth of July (American Independence Day, for my international readers) I’ve been seeing a lot of recipes pop up around the blogs I follow on WordPress and Pinterest that are centered around some kind of grilling or cookout food. Y’know, lots of red, white and blue stuff.

Of course I think of more than just colors when I think of the Fourth of July. For instance….

Ranier Cherry Handpies2

I remember all those ‘patriotic’ American anthems that we learned in elementary school and had to sing in choir recitals : The Star Spangled Banner, This Land is Your Land, O Beautiful For Spacious Skies, 50 Nifty United States (yes, I still remember the lyrics to them all.)

It’s been over 10 years since I last watched it, but July 4th always makes me think of the movie/musical “1776” starring William Daniels (or most people know him, Mr. Feeny from the show Boy Meets World).

You guys ever heard of Christmas in July? I Googled it, and apparently, ir comes from the fact that for countries in the southern hemisphere, winter falls in July. Therefore, in some of these places they’ll actually have Christmas-themed celebrations so that it feels more authentic. I can understand that logic, as I would hate to have to live in a place where it was 90 + degrees in the month of December. After December 25th, I want the cold snow to go away, but before that day comes, I need to at least ‘feel’ like it’s winter time . I think that they may be onto something with this whole Christmas in July thing too because for some reason whenever July comes around, I get my annual “Christmas Itch”, where I start to wish it was Christmas (or at least Thanksgiving) instead of the dead of summer.

Ranier Cherry Handpies5

Anyway, back to the food. A little while ago I was contacted by a representative from the website Raise.com. It’s a forum where people are able to purchase giftcards at a discounted price, then sell them back for cash. They’re doing a recipe round up of blogs featuring recipes centered around the Fourth of July/American food, and when I was asked to participate, I agreed.

I decided on doing a dessert for my contribution to the round up, and when I went to the produce section of my grocery store, I saw that there was a sale on cherries. They had the regular red Bing variety, as well as Rainier cherries. I love cherries of all kinds, but Rainiers are my favorite because of the slightly sweeter flavor that they have- plus they’re just gorgeous to look at. When it comes to cherries, you don’t get much more American than cherry pie, right? Well I decided to take that American classic and give it my own twist with these Rainier Cherry hand pies. Hand pies make it easier to share at a barbecue or cookout, and they’re just cute and pretty. I also wanted to throw in another flavor profile, so I added a 1/2 teaspoon of cardamom to the filling to cut the sweetness a tad bit. I was very satisfied with how they turned out, and I’m proud to bring them to this week’s Fiesta Friday #23, (hosted by Margy @La Petite Casserole and Sylvia @Superfoodista) as well as share them with the folks at Raise.com for their July 4th Recipe Round-up (thanks again, Jessica :-))

Have a great holiday weekend, guys!

fiesta-friday-badge-button-i-party

***********************************************************************

Rainier Cherry Hand Pies

Recipe Adapted from Seriouseats.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups, stemmed and pitted Rainier cherries, roughly chopped (approximately 1 pound of cherries)
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 2 teaspoons zest and 3 tablespoons juice from about 2 lemons
  • 3 tablespoons corn starch
  • 2 teaspoons vanilla extract
  • 1/2 tsp ground cardamom
  • 1 large egg, lightly beaten
  • One half recipe of your favorite butter pie crust

 Directions

1. In a medium sauce pan combine cherries, 1/4 cup sugar, and lemon zest. In a small bowl whisk together lemon juice, corn starch, and vanilla. Pour mixture over cherries and stir to incorporate.

2. Heat cherries over medium high heat, stirring frequently until juices come together to form thick sauce. Remove from heat, cover and refrigerate until cool, at least 1 hour.

3. Meanwhile, cut out eight 6-inch squares of parchment paper. Divide pie dough into eight equal balls. On a well floured surface, roll out the dough balls into 5-inch rounds. Place each round on a piece of parchment paper, stacking them together so they don’t stick. Refrigerate pie rounds for 30 minutes to 1 hour to allow them to firm up.

4. Line a large baking sheet with parchment paper. Remove the dough from the refrigerator. Place 2 to 2 1/2 tablespoons cooled cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal. Brush the outside of the pies with egg and sprinkle with remaining 3 tablespoons sugar. Make 3 small cuts on the top of the pies to vent. Refrigerate prepared pies for 30 minutes

5. Set rack to the middle position and preheat oven to 350°F. Bake pies until golden brown, 25 to 30 minutes. Remove from oven and let cool in the pan for 2 minutes then transfer to a wire rack to cool completely.