This was my last week in Chicago. As stressful as it was, it was bliss to have a group of amazing friends so close that were willing to house us and put up with us for so long. They helped us pack, clean, move stuff, and dealt with our kitten and late night shenanigans. So in return we brought ALL our food over to share, eat, and cook together. Of course, this was our family dinners. And really, family dinner isn't complete without a delicious dessert.
Our biggest accomplishment was a fruit tart which combined a Costco size box of Bisquick I brought over, fresh fruit, and whatever else we had in the baking department together. To say the least, it was a fun adventure for Caylie and I.
|Caylie working on the glaze for the tart.|
While a lot easier than your typical tart crust, it does have more of that buttery, Bisquick flavor rather than the usual tart crunch. It's not the same and some will poo-poo it, but for a quick fix it's not bad. It just may feel less like the usual tart, but it's got a nice sweet crumbly taste to it.
The filling was from a cook book of Caylie's that she took care of and seemed quite simple.
- 2 cups whole milk
- 6 large egg yolks (oops we used whole eggs!)
- 1/2 cups sugar
- 1/2 cup cornstarch
- 1 1/2 teaspoon pure vanilla extract
- 3 1/2 tablespoons unsalted butter, cut into bits at room temp
Now that you've got your egg, milk, sugar, and cornstarch mixture off the heat you can whisk in the yummy vanilla. Let this sit for 5 minutes, let yourself have a break, and then you can whisk in bits of butter until the cream becomes smooth and silky. This filling looks beautiful as is, but you'll want it to cool in a sealed bowl (with plastic wrap most likely) until cool. The freezer helps quick it up, but you don't want it to be frozen! We got impatient with this and ended up adding it to the crust a little too fast - nothing bad happened, but it doesn't have the same tart flavor when it's still warm.
When you're just about done arranging your fruits, you'll want to start on the glaze. It's pretty easy as long as you don't let it cool down because you're distracted by berries and then have to heat it all up again. Trust me. All you do is mix 1/3 cup jelly (whatever flavor you'd like! we used apricot) and 1 teaspoon of water and bring to a boil in a saucepan.
Now feel free to dig in and enjoy!
The filling is really great, and better when actually cold and not still warm like we did it. Berries are always a perfect summertime dessert, especially with the coolness of the tart and filling having been refrigerated. You don't even have to worry too much about the oven heating up the kitchen with this little sweet treat. Remember you can always decide on your own fruit combinations as well!
Cool down with this dessert and enjoy your family dinners! (I know I did.)