(for the sonker)

3~3 1/2 cups blackberries, washed

3~3 2/3 cups cherries, washed & pitted

1/2 cup granulated sugar

1 1/2 T corn starch, or flour

1 T lemon juice

1/4 t kosher salt

1/8 t freshly grated nutmeg

crust for 2-crust pie

3 T butter

1 large egg, beaten with 1 t of water

2 T coarse sugar

(for the milk dip)

1 1/2 cups milk 

6 T granulated sugar

pinch salt

2 1/2 t corn starch

1 t vanilla extract

[how to make]

(for the sonker)

*Put the fruit, sugar, cornstarch, lemon juice, salt, and nutmeg into a bowl.

*Toss to coat evenly.

*Allow to sit at room temperature for at least 30 minutes or up to 2 hours.

*Place a sheet pan on the center rack of your oven and preheat to 375 degrees.

*Rub 1 T of butter around the sides of a 8"~9" deep cake pan.

(You can also do this in an 8" or 9" square baker.)

*Roll out one piece of pie crust to about 3/8" thick.

*Cut into strips roughly 3" wide.

*Press the strips around the insides of the pan allowing any excess to fold over the edges of the pan.

*Roll out part of the other portion of dough into a circle (or square) about the same size as your pan.

*Cut slits in the dough, and set aside for the moment.

*Pour the fruit and all the collected juiced into the prepared pan and spread out evenly.

*Cut the remaining 2 T of butter into small pieces and scatter over the top of the fruit.

*Fit the top portion of dough on top of the fruit.

*Fold the excess of the bottom crust in over the top crust.

(for the milk dip)

*Stir together the milk, sugar, cornstarch and salt in a medium saucepan.

*Cook over medium high heat, whisking frequently, until the mixture comes to a boil.

*Cook, whisking constantly, for 2 additional minutes, and remove from the heat.

*Stir in the vanilla.

(for the finishing)

*Brush the top of the sonker with egg plus water, then sprinkle evenly with coarse sugar.

*Place on the sheet pan in the oven.

*After 30 minutes in the oven, pour about 1/2 of the hot milk dip over the top of the sonker.

*Continue baking until well browned and until the fruit juices are bubbling all over for about 15 additional minutes.

*Cool to warm and serve, passing the dip.

-makes 8-

Note: I found this recipe in "Pastry Chef Online".

Labels: sonker recipe

(for the fruits)

8 3/4 oz. strawberries, bulled & halved

7 oz. cherries, stoned & halved

4 ripe figs, quartered or sliced

2 peaches, stoned & sliced

7 oz. raspberries

confectioners' sugar for dusting

(for the pastry)

1 1/2 cups all purpose flour

a pinch of salt

1/2 cup plus 1 T unsalted butter, diced & chilled

4 1/2 T confectioners' sugar

1 medium egg yolk

1~2 T ice-cold water

2 t lemon juice

(for the mousseline)

3/4 cup granulated sugar

1 T hot water

3/4 cup blanched hazelnuts

1 1/4 cups whole milk

4 medium egg yolks

1 T cornstarch

1 t vanilla bean paste

3/4 cup heavy cream

[how to make]

(for the pastry)

*Tip the flour and salt into a bowl.

*Add the butter and, using a palette knife, cut the butter into the flour until the pieces are half of their original size.

*Switch to using your hands to rub the butter into the flour.

*Working quickly, pick up handfuls of the flour and butter and allow it to pass across your fingertips, gently pressing and rubbing the mixture as it falls back into the bowl.

*Still working quickly, continue rubbing the butter into the flour until there are only very small flecks of butter remaining.

*Add the sugar and mix.

*Make a well int he middle of the mixture, add the egg yolk, ice-cold water and lemon juice and mix using the palette knife until the pastry starts to clump together.

*Gather into a ball using your hands and very lightly knead for 10 seconds until smooth.

*Flatten the pastry into a disc, wrap in cling film and chill for at least 2 hours.

(for the mousseline)

*Tip 1/2 cup of the sugar into a non-stick frying pan, add the hot water and set the pan over a low medium haeat to gently dissolve the sugar without stirring.

*Increase the heat, bring the syrup tot eh boil and continue to cook until the sugar becomes a deep amber caramel.

*Working quickly, tip the hazelnuts into the pan and, using a lightly oiled fork, stir to coat the nuts in the caramel.

*When the hazelnuts are lightly toasted and enrobed in caramel, tip the contends of the pan onto a sheet of baking parchment.

*Leave ti ciik and harden.

*Pour the milk into a small saucepan and heat to just below boiling point.

*In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar, the cornstarch and vanilla.

*Pour the hot milk into the bowl and whisk constantly until thoroughly combined.

*Return the mixture to the saucepan and set the pan over a low medium heat.

*Slowly bring to the boil, whisking constantly to cook the eggs and cornstarch and to thicken the custard.

*Once boiling, allow the custard to gently bubble and blip for 30 seconds to cook out the cornstarch.

*Strain into a clean bowl, cover the surface of the custard with cling film and leave to cool.

*Once completely cold, chill until ready to use.

(for the continued pastry)

*Dust the work surface with flour and roll out the pastry into a round 2~3mm thick, and with a diameter a generous 6cm wider than the base of the tart tin.

*Carefully line the tart tin with the pastry, trim the exvess from the top and prick the base of the tart shell with a fork.

*Chill for 20 minutes while you preheat the oven to 350 degrees.

*Line the tart shell with foil and baking rice and place on a solid baking sheet.

*Cook on the middle shelf of the oven for about 15 minutes until the top edge of the pastry starts to turn golden.

*Remove the foil and rice and cook for a further 4 minutes or so until the pastry is crisp and golden all over. Leave to cool before filling.

(for the assembly)

*Break the caramelized hazelnuts into pieces and whizz in a food processor until finely ground.

*Continue whizzing for a further minute or two until the praline starts to turn into nearly smooth, nutty paste.

*Whip the cream until it will hold a peak then fold int eh chilled custard followed by the hazelnut cramel paste.

*Spoon this hazelnut mousseline into the tart shell and spread level.

*Arrange all the fruit on top of the hazelnut mousseline--as neatly or haphazardly as you like.

*Finally, dust with the icing sugar, and serve.

-makes 8 to 10-

Note: I found this recipe in "Pies & Tarts for all seasons" by Annie Rigg.

Labels: Fruit Tart recipe, mousseline tart recipe, tart recipe