Fresh Raspberry Tart with Lemon Ginger Quark
Source: Trace Leighton of Origen: a farm to fork restaurant*
This recipe was demonstrated on June 18, 2011
16 ounces lemon quark
⅓ cup ginger syrup (recipe below)
8 ounces light cream
1 sweet pastry short crust (recipe below)
2 baskets ripe raspberries (boysenberries or tayberries would also be lovely)
2 cups unbleached sugar
1 cup water
3 ounces fresh ginger, peeled and thinly sliced
Sweet Pastry Short Crust
7 ounces all purpose flour
4 ounces butter, cubed
Pinch of salt
2-3 tablespoons cold water
For the syrup
Place sugar and water into a small saucepan, bring to a rapid boil, boil for 3 minutes. Add ginger, reduce heat to medium and cook until syrup coats the back of a spoon. Cool. Sieve to remove ginger (you can use as candied ginger). Will keep for 2 weeks at room temperature or 2 months refrigerated. Use to make your own ginger ale, sweeten tea (iced or hot) or use to soak dried fruit.
For the dough
Traditional method: Place flour, butter and salt into a large clean bowl. Rub butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and, using a cold knife, stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic and chill for 15-30 minutes, or up to 2 days.
Processor method: Place flour, butter and salt in the bowl of the processor. Pulse until the mixture resembles breadcrumbs, add the water, slowly, through a funnel until the dough comes together in a ball. Wrap the dough in plastic and chill for 15-30 minutes, or up to 2 days.
Place quark in large mixing bowl, blend in ginger syrup. Whip cream to soft peaks in a separate bowl, fold into quark. Spread over cool short crust. Garnish with berries and drizzle with additional ginger syrup, if desired.
Photo by Barry Jan.
* Origen is opening August 2011at 2826 Telegraph Ave. in Berkeley