![]() And in their garden we found fresh gooseberries, mint and wild raspberries. They have an unbelievably beautiful house 2 hours north of Stockholm. We spent last weekend with some relatives (perhaps you remember my strawberry aunt?). Apart from the obvious – eating them straight up, with a splash of almond milk – we have also used them in smoothies, cookies, pies and crumbles. And it’s not even expensive at the moment! So with all these berries in our home we have become quite the experts on different usages. Having a fridge filled with fresh berries just feels like the ultimate luxury to me. And during this summer I have brought home more strawberries, raspberries and blueberries than any normal family could ever eat. August truly is the gold picking month for herbivores.Įver since I met Luise I have learned to replace my former (heavy) addiction to sweets with fruit and berries. At least in our part of the northern hemisphere. And in the gardens raspberries, gooseberries and currants are hanging heavy. ![]() The forests are overflowing with wild blueberries. My instagram feed has been filled with shots of earthy carrots, chard, cherries and apples from farmer’s markets all across the world. It’s not because it’s my birthday month (well, perhaps a little), but it’s also the ultimate month when all kind of goodness seems to be in season simultaneously. Want to make this dessert a little extra special? Top each slice with some whipped cream or a scoop of vanilla ice cream.I have always felt that August is the awesomest of all months. It’s so easy to whip up you can have it any night of the week or save this fresh berry tart recipe for a special occasion. This berry tart recipe is sure to impress your family and friends. I like a mixture of strawberries, blackberries, blueberries, and raspberries, but you can use whichever berries you like best for this mixed berry tart. So simple and pretty! This tart is all about the berries and showing off all that gorgeous summer produce. Fill the pie crust with berries and then fold up the edges around the fruit.Coat your favorite summer berries with sugar and cornstarch.Make pie crust and roll into a circle, or grab a pre-made crust from the store.The hardest part is waiting 30 minutes for the tart to cool down after baking. This berry tart recipe is crazy easy to make. Growing up my favorite was Angel Food Cake topped with strawberries and whipped cream, but now that I’ve made this Rustic Berry Tart I’m hooked! My youngest likes to grab a bowl of strawberries from the fridge, but I like finding delicious ways to mix berries together or serve them up for dessert. Luckily it’s a little later in the year than usual, but we are so ready for summer break, swimming, and lots of fresh berries. Rustic Berry Tart is a great way to use seasonal berries! You can make your own pie crust from scratch or keep it simple with a pre-made crust from the store!
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