Mixed Berry Tart

Filling

1 pound of mixed berries(mixture of strawberries, raspberries, blackberries) fresh or frozen

1/4 cup white sugar

zest of 1 lemon

a few dollops of peach liqueur

Crust

Frozen Biscuits(this recipe makes approx 12 tarts, you could use canned, just not the layered kind)

flour and sugar for dusting

Whipped Cream

1 cup of heavy whipping cream

1 12 tsp vanilla

1 1/2 TBs sugar

Combine berries, sugar and lemon zest and a couple dollops of peach liqueur in a large bowl and let berries macerate for about 30 minutes while the biscuits thaw.

Once the biscuits are softened, dust your work surface with flour and sugar and roll each biscuit into about a 7" circle.  Crimp up the edges of the biscuit with your fingers.  Place several spoons of berry mixture into the center of each biscuit and sprinkle with a little extra sugar.

Combine the whipping cream, sugar and vanilla in a mixer bowl.  Start beating on low and slowly increase speed.  Continue beating until the mixture reaches soft peaks.  Top each tart right before serving.

This is an easy dessert that makes up quickly and looks great but it also tastes heavenly!

Whoopie Pies Recipe from Williams Sonoma

On my trip to New York City in March of this year, I bought a whoopie Pie pan from Williams Sonoma. Tonight I used it for the first time. I am helping to raise money for a friend's daughter to take a trip to Washington DC.  So, I have made a batch of whoopie pies to take to work to sell.  I made the recipe that came with the pan, and I also made some strawberry ones.  They are both really good, but my husband liked the strawberry ones the best.  Here is the William Sonoma version.

Whoopie Pies William Sonoma Style

Cookies

1 cup all purpose flour

1/2 cup dutch process cocoa powder

1/2 tsp baking soda

1/4 tsp salt

23 cup firmly packed light brown sugar

6 TBS unsalted butter, room temp

34 tsp vanilla extract

1 egg, room tep

1 cup buttermilk, room temp

Filling

2 1/4 cups confectioners sugar

5 TBS unsalted butter, room temp

3 TBS milk

1 tsp vanilla extract

1/8 tsp salt

Preheat the oven to 325 degrees.  Grease and flour the pan.  In a bowl, whisk the flour, cocoa powder, soda and salt together.

In the bowl of a mixer, beat together the brown sugar and butter on medium speed until combined, about 1 minute.  Add the vanilla and egg and beat until fluffy.  Make sure to stop the mixer several times and scrape down the sides of the bowl.  Reduce to low speed and alternately add the flour and buttermilk in 3 additions, ending with the flour.  Beat after each addition just until incorporated, scraping down the sides of the bowl.

Fill each well with 1 1/2 TBS batter.  Tap the pan on the counter to distribute the batter evenly.  If the batter is too thick add 1-2TBS buttermilk to the batter(I should have added more buttermilk, I think mine were a little too thick). Bake 8-10 minutes and then transfer the pan to a wire rack and let the cakes cool in teh pan for a few minutes, then invert them to finish cooling.

To prepare the filling, bet the confectioners sugar, butter, milk, vanilla, and salt on low speed until combined, then increase the speed to medium and bat until fluffy, about 1 minute.

Spread about 2 TBS filling on the flat side of the cakes.  Top with one of the remaining cakes, domed side up.  Makes 12 pies.  (mine made exactly 12 pies)

These are the Williams Sonoma version

These are the Strawberry ones.  I used the same filling recipe as the chocolate ones, but I used a strawberry cake mix for the cookies.

I love this plate! It was a Birthday gift from my friend Pam.  Thank you Pam!