There has been quite the excitement over here with winning the semi-finals last night in the World Cup and now this weekend with Bastille Day, or la fête nationale de quatorze juillet, on Saturday, and the World Cup Finals on Sunday. In celebration, we have been creating beautiful little tarts with berries from the market and fresh currants from the garden. Inside is a little surprise: a dollop of lemon curd. This is a perfect Bastille Day berry tart recipe.
To make these berry tarts, you will need a selection of berries, whipped cream for on top, lemon curd, and a cookie for the base. We used homemade Sablés Bretons, a butter cookie from the Brittany region, where salted butter is king. To make the cookies, whip together 100g of granulated sugar and 3 egg yolks in a mixer with the whisk attachment until the mixture is lighter in color and thicker. Add 125g of cubed room temperature butter and beat with the paddle attachment until it is incorporated. You can use salted butter, this is traditionally how they are made. If you do, then do not add the salt in this next step. En suite, mix in 200g of flour, one teaspoon of baking powder, and a pinch of salt. The dough will be very soft because of the amount of butter. You will need to chill it for at least 30 minutes to an hour. Then roll out to about 2mm in thickness and cut circles of your desired size. I used little tart rings to cut the circles and then baked them inside of the rings, but that isn’t necessary. Bake at 175C or 350F for 15 to 20 minutes.
To assemble, add a large dollop of lemon curd in the middle of the cookie. Press the berries around the lemon curd to make it a wonderful little surprise for your guests, and then pipe a swirl of whipped cream on top, just like if you were icing cupcakes. I then added a string of currants and some fresh lavender blooms for decoration.
Bonne Fête Nationale!