Wednesday, July 7, 2010

Gooseberry Tartlets with Jasmine Whipped Cream to Celebrate My Blogoversary



I hope you aren't too disappointed or angry with me when I tell you that I don't have anything clever or exciting  to give away for my blogoversary.  My excuses are legion: busy-ness, forgetfulness, sleepiness.  Instead, I offer you these gooseberry tartlets.  I knew as soon as I saw these berries at the farmers market that I had to make something out of them.  How cute are they?




These tartlets are, if I do say so myself,  just as a summer sweet should be: not too sugary or filling, a little bit tart, crumbly, juicy, fruity, and addictive. The homemade whipped cream - with a hint of jasmine extract - is a subtle, delicate complement to the tart berries. (Thanks to Deana of Lost Past Remembered for the extract!)

But before I get to the recipe, I must take a small detour and express my gratitude to my fellow bloggers and readers. When I started this blog one year ago, I never imagined that anyone would really want to read my ramblings about food. And if it weren't for your encouragement, I doubt I would have continued.  In fact, looking back on my early posts and reading the kind comments from awesome bloggers like Drick, Claudia, Penny aka Jeroxie, Ruth, Silvia, Brie, Rebecca, Natasha, Alta, Miriam (and many more!)  makes me realize that food bloggers really are the nicest people around.

I wish I could make a tartlet for each of you!

Gooseberry Tartlets with Jasmine Whipped Cream
makes 6 4" tartlets


For the dough (a basic pate sucree):
8 tbsp unsalted butter, at room temperature
1/3 cup sugar
1/4 tsp sea salt
1/4 tsp vanilla extract
1 egg yolk
1 1/4 cup unbleached AP flour, plus extra for dusting

For the filling:
1 1/2 cups red gooseberries, stems removed
1/4 cup sugar
1/2 tbsp toasted Saigon cinnamon
1/2 tsp vanilla powder
pinch of java pepper
1 Tbsp flour

For the whipped cream:
1 cup heavy whipping cream
1 tsp confectioners (aka icing) sugar
1 drop jasmine extract

For the dough, cream together the butter and sugar in a mixer, using the paddle attachment. Add the salt, vanilla, and egg yolk until combined. Add the flour slowly, until incorporated. Cover with plastic wrap and chill until firm.

Roll out your dough on a lightly floured surface, rolling in one direction, then turning the dough 90 degrees after each roll until it's about 1/8 inch thick. Cut out circles slightly larger than your tartlet shells, and gently drop the dough in and press along  the sides. However ...

... Trying to do this during a heat wave in a house with no central air (just window units around here I'm afraid!) was challenging, to say the least. It started out fine:



And then the heat started melting the butter in the dough and it stuck to the counter and turned to mush. Luckily, you can re-roll pate sucree without too much harm. But after chilling my dough twice (and icing down the counter, as well as sticking my hands in the freezer!)  only to have it melt in the heat once again, I came up with a new approach. I put the dough in a Zip Loc bag (I had just run out of plastic wrap, the horror!) and rolled/pressed it out to my desired thinness:


I stuck the whole thing in the freezer for 10 minutes, and then cut the plastic away and quickly cut out my circles:


Tartlets saved!

Next, mix together  the sugar, cinnamon, vanilla, and java pepper. Remove 1 tbsp of the mixture and combine that with the flour. Sprinkle this floured mixture on the bottom of the shells. (I don't normally like cinnamon in summer desserts, but the toasted Saigon cinnamon is a bit spicy and really works for me  here.) Place the gooseberries in a single layer:


Sprinkle some of the sugar mixture (the one without the flour) over the tops of the berries, and bake in a 375 degree oven until the crusts are brown, about 25-30 minutes.




Meanwhile, to make the whipped cream, simply combine the cream, sugar, and jasmine in a mixing bowl and whip on low speed, using the whip attachment, until light and fluffy - about 3 minutes should do it.

Just a drop of jasmine!



Once the tartlets cool, top with the cream and enjoy. Believe me - you will enjoy!

And now,  if you will please indulge me as I engage in a bit of shameless self-promotion (it is my blogoversary after all). One of the reasons I've been so busy lately is because of my new gig as online food and drink editor for the Urbanite magazine. Well kids, it's finally arrived - my weekly ezine launches tomorrow! To get it right in your inbox every Thursday, you can sign up at UrbaniteBaltimore.com, (it's free) or click the purple Urbanite button at the top right of this post.  To tantalize you, I'll let you in on a little secret - the first issue is all about something that's near and dear to my heart ... cocktails.

Enough about me.  Go make some gooseberry tartlets! And thank you again for reading - here's to another year.





51 comments:

  1. Well, first of all happy anniversary! It's always surprising to find out there's someone out there to read our silly thoughts, isn't it? And I love the way you write, anyway. And who said you can't MAKE ME a tartlet??? ;)

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  2. Trix,

    Happy anniversary! As someone who recently found your blog I am looking forward to see what is next. Fantastic tartlets. Bravo.

    Cheers

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  3. Happy Anniversary! :) Your tartlets are so cute! Our a/c was broken for several weeks and finally got fixed last week, so i can understand how the heat affects being in the kitchen, but you found a clever loophole! and you're so sweet to mention me. ;) best wishes for Urbanite and another great year!

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  4. You are one of my favorite blog buddies... you had me at 12 days of christmas... I love your blog and your spirit.. here's to more and more and more (cocktails, num! I can't wait to look). Tarts are perfect... goozbry tarts... too too special!

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  5. Your a true genuine fabulous fellow blogger, I am honored to be mentioned on such a fabulous blog of culinary and writters talent, I only look forward to more of these unique and creative recipes in the next year to come Happy Blogiversary and many many more to come! I would love to partake of some of these delicious tarts to celebrate with you...oh and pass the gooseberry wine please :O xxxxoooo thanks Ms Medieval Goddess of Blogs~

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  6. Congrats on everything, well deserved, and wishing many more blogiversaries to come!
    And these tarts are just gorgeous, like a big sun of flavor, waiting to be indulged.

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  7. Happy Blogoversary, Trix! Those tartlets are beautiful -- and so are you. Raising a *virtual* glass of Prosecco to one of my favorite foodie bloggers!

    Your fan always,
    ~ Cleo

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  8. These cute little tartlets look so tasty! I luv the way those gooseberries look. However, truth be told - I've never seen or tasted a gooseberry!! Maybe we don't have them in So California? Great photography of the steps/and process. Happy blogversary! :)

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  9. Happy anniversary Trix, I wish I could have one of your sweet little tarts right now that would really make my day! I love your blog and since discovering you a few months ago really look forward to your new posts. I'd like to raise a glass to the next year and many more beautiful delicious posts from one of my favorite fellow food lovers!

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  10. HAPPY ANNIVERSARY!
    CONGRATULATIONS on the ezine! - I'm headed over there to sign up.
    The tartlets are ADORABLE!
    Your photographs are stunning and the amount of work put into this post astounding!
    ~Mary

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  11. I want to try gooseberries! Happy blogoversary Trix! I absolutely love reading about your adventures in the kitchen. You always teach me a thing or ten about food in some way, shape or form!

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  12. Awesome tartlets and congrats on both counts, Trix! Urbanite and your blogoversary. Here's to many more years!

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  13. Happy anniversary! Hmm I want one or two of those, last time I had gooseberries it was in France from our garden, a very long time ago...beautiful pictures too! I can tell from your pastry class, you mastered the art of making dough!

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  14. Happy Anny Trix ;)

    You won't believe this, but I was staring at this bag of dried jasmine buds yesterday and wondering how I could incorporate them in a dessert!

    These tarts are stellar and you so make me want to go get some proper tartlets moulds LOL

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  15. Happy bloggy birthday! A year huh? Fast isn't it. Love your work and please don't stop babe.

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  16. How could we possibly be disappointed or angry? I'm pretty sure that you are meant to RECEIVE gifts on your anniversary. Erm, having said that, I appear to have arrived empty handed.

    Love your work, please keep it up and continue making my tummy growl with hungry. Congratulations! xx

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  17. Wishing u a very happy Anniversary...Lovely post...drooling here right now...!

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  18. Happy Blogoversary! What an inspiring place you've got over here. And those tartlets look divine!

    Happy cooking!
    eggy

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  19. Happy Blogoversary, your tartlets look amazing!

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  20. now wait a minute, I thought one of those was for me... sorry you had such trouble but you always manage to make things perfect...these look and sound just wonderful and I see your classes paid off - and about your new gig, I thought you already had two articles already in wraps, on fitness... can't wait to read about the cocktails....

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  21. Happy anniversary. The tart is exquisite.

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  22. Happy blogaversary! Love the tartlets and, now, must confess... I've never had a gooseberry tartlet because I used to sneak out and eat all my mom's gooseberries off the bush before she could get to them!... yes, I'm a monster and she had housework to do and it was her fault because she sent me out to play and the gooseberry bushes were right there where I could get to them and all she had to do was get outside before me and then we could all have enjoyed tartlets -- but, she didn't... so, it's her fault. [phew! that's off my chest...]

    Can't wait for ezine... come visit when you can...

    Twitter: SolarChief

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  23. Happy blogoversary Trix! those are some beautiful tartlets. really gorgeous. It very difficult to work with pastry when it hot but you did an excellent job!bravo.

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  24. Happy Blogoversary! Has it really been 1 year already? I think mine is coming up soon too! These tarts are so summery & refreshing, and I want me some of that jasmine whipped cream!

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  25. Happy Blogoversary, Trix! Just a lovely blog to read and love the touch of jasmine!

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  26. Love Deana's blog, "Lost Past Remembered", she has a romantic edge to her writing, and the jasmine extract idea is super genius. I've heard of gooseberries, but I've never had them. What do they taste like? The photos on your site are amazing. I'm going to check out your e-zine... Good luck on your launch and Congratulations on your one-year anniversary.

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  27. Happy Blogaversary! I love your post for the beautiful Gooseberry tarts. This brings back childhood memories of snacking endlessly on Gooseberries from our garden when I was growing up. :)

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  28. Thanks for following us while we've been gone! I've never even heard of a gooseberry, but you're right these things are too cute! Beautiful photos as well. Looks delicious!

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  29. I remember finding your blog when you were doing the 12 days of Christmas, and thinking you were very ambitious to create those fantastic meals. That was an accomplishment as is this. You've created a beautiful and thoughtful blog, and I've enjoyed each and every one of your posts.

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  30. Hey Trix, I wish you a very happy blog anniversary. And these tarts are just beautiful-I've never seen goose berries before-very pretty. By the way, your photos are unbelievable. I dream of taking photos like this some day (smile)!

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  31. I think is the first time I drop on your blog and voila, it's anniversary time over here. Well, congrats.

    Oh, and that tart looks lovely but what really caught my attention was the combo on gooseberry tartles and jasmine whipped cream. Sounds celestial.

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  32. HAppy to see this in the TOP 9 Congrats!!!!

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  33. Your pictures look amazing. The lighting is perfect and so are the tartlets. I've never had gooseberry.

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  34. Congrats on your one year blogiversary!!!!! And congrats on Top 9 today for these gorgeous little tarts! And congrats on your new gig!!! So exciting!

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  35. Trix,

    Congrats on making the FB Top 9!

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  36. Tartlets with gooseberry. Ohh. That is a lovely little treat. Love it!

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  37. Happy blogiversary! I expect my tartlet in the next week or so. :) They do look delicious - I've never had a gooseberry before!

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  38. Congrats on Top 9!

    Thanks for the beautiful recipe...

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  39. Happy Blogoversary Trix. The tartlets are so cute and inviting.. Very very delicious looks tarts..

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  40. Yummo! Congrats on your blogversarry and top 9! The pics are gorgeous!

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  41. I've never tasted a gooseberry, but the tarts are so beautiful!

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  42. Pictures are great and the recipe, too. Gooseberries are very popular in Poland and actually they are cheaper than an other summer fruits this year. I have never tried a tart with gooseberries. Congratulations for top9! Kind regards from Krakow, Poland.

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  43. I am speechless other than to say:

    CONGRATULATIONS!

    &

    YUM!!!!!

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  44. Happy Blogoversary! You don't need to do a giveaway! Your recipes are the best gifts. :) This looks amazing and beautiful.

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  45. Happy blogoversary to you. The tartlets are a perfect way to celebrate. You can share the pics with us and keep them all to yourself. :)

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  46. Happy Anniversary! Your recipes are always inspiring and I hope you will be posting them for a long time to come. These tartlets are absolutely adorable - a perfect use for the pretty gooseberries.

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  47. Trix
    Congrats! and I was wondering if you also attended photography school with your baking studies? Your shots are just beautiful!
    I've never tasted gooseberries, I will try one with pleasure!

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  48. Jasmine extract? Oooh, wonder where I can find some of that. I bet it does add a lovely, delicate floral quality to so many dishes.

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  49. Oh poops. I'm late on wishing you a happy blogoversary but better late than never, right?

    Hope your blog has many more years and tasty eats to come :)

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  50. Looks so amazing. Thanks for the detailed recipe. Had a good time at your blog.

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