3 March 2012

The People Crave Berries, and I Do Too

I owe you an apology, don't I? You've patiently listened to me going on and on about fasting, vegan food and smoked salmon, and never once have you complained. That's very polite of you. It's also very kind. Especially when you know that I know what you really crave. I do. Really. You want it, I want it, all people desire it. We all need berries once in a while. Yeah, you heard me. Berries. You don't have to be shy, you don't have to be ashamed, so stop staring at the ground. I feel exactly the same way. I'm just like you.

This is the issue: there are 86,400 seconds in a day. That's 1,440 minutes. Or 24 hours, if you prefer. If you don't spend at least five of them squishing a juicy raspberry or dying your lips blue with blueberries, well, I just don't know if we can be friends any longer. Perhaps you should rethink your life? I mean, yes obviously, smoked salmon is lovely, and so are salads and perhaps even pesto, but for goodness' sake, give to the people what is owed to the people. Give the people berries. Or, if you can't do that, at least give me some berries. 
Rarely does a day go by without me eating at least one handful of sweet strawberries or sour red currants. Some days I eat them frozen. Other times I let them thaw for a few hours, because I enjoy squishing them against my palate. There really always are a lot of berries around here. There have been berries in jams and berries in muffins and a few have even made their way into cakes. Which is why it's so very odd and slightly discomforting that there hasn't been a recipe with berries here since the 12th of January. That's fifty-one days. Or 12,224 hours. Or 73,440 minutes. Or 4,406,400 seconds. That's a long time to go without berries. I apologise and I mean that sincerely.

Shockingly, this week, before this tart, I'd only had berries once – read that again – once! And that 'once' was an experiment with some black currants that went horribly wrong, and it made me cry. But today is Saturday, and it's the first Saturday for weeks I've had some serious time off. And as I was browsing through my cookbooks, looking for something to make, I remembered a certain tart that I made sometimes last summer. I don't know why I'd forgotten about it. I usually write down every recipe I ''invent'', but somehow it just got lost in time. Maybe I had heat stroke. I don't know. It's not very important. 
Now, let's just get one thing clear: this is not a gourmet tart. It's an I-really-wanted-to-have-berries-and-tart-and-ended-up-making-a-berry tart-kind of a tart. Got that? And it's simply superb: juicy, flavourful and creamy, it's not too sweet and not too sour, and takes barely half an hour to make, including baking time. Plus it's very flexible, so you can nip and touch to your liking, like making almond cream using whole milk rather than water, which I'm sure is just as good. Mostly, though, this tart is all about the berries.

Fresh Berry Tart
Original recipe by © Marion Fløysvik

1 baked tart crust

150 g. (1 cup) fresh blueberries
120 g. (1 cup) fresh raspberries
55 g. (½ cup) fresh black currants

Almond Cream
110 g. (1 cup) almond meal
60 ml. (1/4 cup) water (or milk for a creamier version)
2 tbsp. honey or maple syrup
2 tbsp. powdered sugar
2 tsp. vanilla sugar 
A pinch of salt

n a blender, mix the almond meal, honey, water, vanilla sugar, powdered sugar and salt together to form a smooth paste. Using a spatula, glaze the syrup in the bottom of the baked tart crust, making sure to spread evenly. Put the berries in the tart crust. You can use the berries to make decorative patterns, if you wish. Serve with whipped cream, vanilla cream or ice cream or au naturel.

Fersk Bærterte
Original oppskrift av © Marion Fløysvik

1 tertebotn, ferdigsteikt

150 g. ferske blåbær
120 g. ferske bringebær
55 g. ferske solbær

110 g. mandelmjøl
60 ml. vatn (eller mjølk for ein meir kremete versjon)
2 ms. honning eller lønnesirup
2 ms. melis
2 ts. vaniljesukker
Litt salt

Bland mandelmjølet, honningen, vatnet, melisen, vaniljesukkeret og saltet saman til ein krem i ein kjøkkenmaskin. Smør kremen jamnt i tertebotnen, og ha bæra på. Du kan laga mønster med bæra om du ynskjer det. Server med kremfløyte, vaniljesaus, iskrem eller berre au naturel.

5 comment (s):

M said...

DETTE virke godt! :D

Wine Dine Daily said...

Looks delicious! Love black currants, it has the perfect sweet and tart flavor.
J & C

Chelsea said...

I totally understand your love affair with berries- I have one myself! This looks incredible, I never would have thought to add currants.

Marion said...

M: Det er det òg! Berre kom på besøk og ta deg ein smaksprøve, du.

Wine Dine Daily: Thank you. I love black currants as well.

Chelsea: Good! I'm glad I'm not the only one! Currants are very popular in Norway (maybe because we grow so much?), especially in my family, as we pick way too many every summer :)

But of course you can use other berries as you see fit. Use the berries you love the most, or what you have available, but you may need to add sugar if you're going to use sour berries, but you'll figure this out when you nip and tuck.

naga raju said...

Wow, nice information for moreHoney Water

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