I think its berry picking season, something a little fun something a little delicious and something very popular .... I've recently seen about 6 different friends on facebook partake in this activity, so it's only fitting that we joined in on the fun and kept up with the jones's before the season finishes. !! We headed out to ile d'orleans an Island on the Saint Laurence river that makes you feel like your in French wine country where pretty much most of Quebecs fruit and vegetables are grown. We had a place recommended for raspberry picking or should I say eating for our littlest one and we took to it. I have to say raspberry picking is quite easy for the kids you can tell when they are ripe (obviously by the colour), you you don't have to bend down to pick them because the bushes are at their level and its quite simple just a small tug and the ripe berries fall straight off. I thought this activity would go quite quick but because raspberries are small it took some time to fill our baskets and it was so much fun to peel back the bushes and reveal more berries waiting to be picked. There were lots of wows this day, we also managed a perfect little lunch stoped amongst the vineyards. We picked 3 small punnet and a very large one, believe me there is no shortage of things to do with raspberries apart from eating them fresh in fact the recipe below is a knock out ..... I can't take credit for the masterchef raspberry tart talent my mother in law can but the decorating was fun not as much as the eating would you believe
Raspberry and Mascopone tart
- 3/4 cup (180 ml) unbleached flour
- 1 pinch salt
- 3 tablespoons (45 ml) sugar
- 1/3 cup (75 ml) unsalted butter, very cold, cut into pieces
- 1 tablespoon (15 ml) ice water, approximately
- 1 tablespoon (15 ml) white vinegar
- 1 cup (250 ml) fresh raspberries
- 1/4 cup (60 ml) sugar
- Grated zest of 1 lemon
- 1 1/2 cups (375 ml) mascarpone cheese
- 1/2 cup (125 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) 35% whipping cream, whipped
- 2 cups (500 ml) fresh raspberries
- In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again, a few seconds at a time, adding a little water, if necessary, until the dough begins to form a ball. Remove the dough from the processor. Form a ball with your hands. Cover in plastic wrap. Refrigerate for 30 minutes. Roll out the dough and line a 23-cm (9-inch) tart pan with a removable bottom. Refrigerate again for 30 minutes.
- With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
- Prick the dough with a fork over its entire surface. Cover with aluminum foil and fill with dried peas. Bake for 20 minutes. Remove the peas and foil. Continue baking for about 20 minutes or until the crust is golden brown. Let cool.
- In a blender, purée the raspberries and sugar until smooth. Strain to remove the seeds. Add the lemon zest.
- In a bowl, beat the cheese, sugar and vanilla with an electric mixer. Gently stir in the whipped cream.
- Spoon the filling into the pie shell. Top with the sauce. Place the raspberries on the pie, round side up. Serve cold.