Camp Recipe: Mini Blackberry Tarts
URJ Camp Kalsman, a Reform Jewish summer camp in Arlington, WA, serves a different dessert every evening. Without fail, the chadar ochel (dining hall) erupts into cheers when carts full of mini blackberry tarts are rolled out of the kitchen. The tarts are a perennial favorite and are sometimes even made with blackberries picked at camp. We hope you enjoy them as much as our campers do.
These desserts are best eaten in the chadar ochel with 319 of your closest friends - but for that, you'll have to join us at camp!
- Pulse flour, sugar, and a little salt in a food processor. Add the butter and continue to process for about 15 seconds (ingredients should look like a coarse meal). Run the processor and add cold water slowly until dough forms. This should take less than 20 seconds.
- Cut dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for more than 30 minutes and less than 24 hours.
- After refrigeration, cut each disk in to 12 pieces. Lightly flour a work surface and flatten each piece into a round (about 2 inches in diameter). Press one round onto the bottom and up the sides of a mini tart mold or cup of a mini-muffin tin. Refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Stir all filling ingredients except the blackberries together in a medium bowl. Add the berries and toss to coat them. Fill shells with coated berries.
- Bake the tarts for about 25 minutes until the crusts brown and the filling bubbles.
- Let cool in the tins/molds. If in a tin, run a knife around each tart and remove from the tin. Let cool on a rack before serving.
Chef Pat has graced the URJ Camp Kalsman kitchen for more than six summers.