Tailgating recipes include a simple rustic tart
August 26, 2009 by Sharon Thompson
I may never make another old-fashioned fruit pie.
I made a rustic fruit tart for my cooking class at Just Us Girls last week and since then I’ve seen tarts in almost every food magazine I’ve picked up. And a plum tart is pictured on the cover of a new cookbook, Earth To Table by Jeff Crump and Bettina Schormann.
The tart is popular this time of year because it’s a beautiful way to serve summer fruit. It’s also very easy to assemble.
Here’s the recipe for the tart, as well as other recipes I made for the Tailgating class. The next cooking class, 15-Minute Meals is Sept. 3, followed by 30-Minute Meals on Sept. 17, and Slow-cooker Meals on Oct. 1. To register for a class, call (859) 269-0312. Just Us Girls is at 2392 Woodhill Drive, next door to Purdon Rental.
Rustic berry tart
1 sheet refrigerated pie crust, softened as directed on box
4 cups fresh berries (raspberries, blueberries, blackberries or a mix), rinsed and picked over
¼ cup granulated sugar; more to taste
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch of salt
1 whole large egg, beaten
Granulated sugar for sprinkling
Whipped cream for serving, optional
Heat oven to 425 degrees. Line large cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
In small bowl, toss berries with sugar, flour, lemon zest and salt. If too tart, add as much as 2 more tablespoons sugar.
Spoon filling mixture onto center of crust within 2 inches of edge. Carefully fold 2-inch edge of crust over filling, pleating crust slightly as necessary.
In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Sprinkle sugar over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Cut into wedges; serve warm. Cover and refrigerate remaining tart.
This recipe is from Sandy Hillen of Lexington. It appears in both volumes of Kentucky TALEgating: Stories with Sauce (Oakley Press, $21.95).
Chocolate chip cheese ball
1 package (8 ounces) cream cheese, softened
¾ cup confectioners’ sugar
½ cup butter, softened
2 tablespoons brown sugar
1 tablespoon vanilla extract
¾ cup miniature chocolate morsels
¾ cup finely chopped pecans, divided
Graham crackers, butter crackers, or pretzels
In a bowl, combine cream cheese, confectioners’ sugar, butter, brown sugar and vanilla, beating with an electric mixer until smooth. Add chocolate morsels and ½ cup pecans. Refrigerate until firm, about 2 hours. Shape mixture into a ball and roll in remaining ¼ cup pecans. Serve with graham crackers, butter cookies or pretzels. Makes 8 to 12 servings.
This dessert can go to the opening game in sweltering heat and a bowl game in chilling temperatures. Fresh berries or fall apples are perfect fillings for a rustic fruit tart.
Doritos salad
1 head iceberg lettuce, chopped
16-ounces can red kidney beans, drained and rinsed
1 cup shredded Cheddar cheese
1 bag of Doritos chips (squeeze bag to crush chips)
1 bottle French or Catalina salad dressing
In a large bowl, layer lettuce, beans and cheese. Toss with chips and salad dressing, and serve immediately.
