The Breeze Magazine of the Lowcountry JUNE 2020

Remove from heat and whisk in vanilla extract, lemon
juice, and butter until smooth. Pass mixture through
a mesh strainer into a bowl and discard any small egg
solids. Stir in lemon zest.
Cover pastry cream with a piece of plastic wrap pressed
directly onto the surface to prevent a skin from forming.
Refrigerate until well chilled.
Topping:
1 cup strawberries, tops removed and sliced
1 cup blueberries
½ cup blackberries or raspberries
½ cup apricot jelly
1 tablespoon water or Limoncello
Assemble:
Spoon chilled pastry cream into the tart shell and spread
to an even layer. Top with strawberries, blueberries and
blackberries.
For the glaze:
In a small saucepan, heat jelly with water just until
melted. Pass through a fine mesh sieve to remove any
bits of fruit in the jelly. If using Limoncello instead of
water, add it after straining.
Lightly brush the berries with the glaze. Slice the tart
into wedges and serve at once.
Press-in cookie crust:
1 cup finely ground cookies (8 whole graham crackers or
35 vanilla wafers)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
Position rack in the center of the oven and heat the
oven to 350 degrees. Have your tart pan or pans with a
removable bottom ready.
Mix crumbs with sugar using a fork. Drizzle melted butter
over the crumbs and mix with the fork until crumbs are
evenly moistened. Pour crumbs into the tart pan and
use your fingers to press the crumbs around the inside
edge of the pan and create a wall going up the side of
the pan. This should be about ¼ inch thick. I often use a
metal measuring cup with straight sides and a flat base
to press the crumbs across the bottom of the pan.
Bake about 10 minutes at 350 degrees. Allow to cool
completely before filling.
“My corner of the South will always be known as
Southern land of author shrimp, Pat collards, Branning and grits has - created a land of 7
gracious plenty, where everyone is darlin’, strangers
say coffee “hello” table and cookbooks someone’s about heart is our always Southern bein’
blessed.” lifestyle, each filled with delicious recipes, stories
and fine art from the creeks and gardens of the
Southern Lowcountry. author Pat Pat is Branning the former has Women’s created 7 coffee Editor
table for the cookbooks WSB radio, about Atlanta, our Southern where she lifestyle, broadcast each
filled with delicious recipes, stories and fine art
from daily the programs creeks on and food gardens and entertainment. of the Lowcountry. She
Pat has is lived the and former worked Women’s in Beaufort, Editor for Hilton the WSB Head
radio, and Bluffton Atlanta, where for the she majority broadcast of daily her life. programs Books
on food and entertainment. She has lived and
worked
are designed
in Beaufort,
and published
Hilton Head
by her
and
son,
Bluffton
Andrew
for
the Branning, majority a of noted her life. publisher Books and are photographer
designed and
published responsible by for her the son, food Andrew and landscape Branning, images a noted in
publisher the books. and His photographer work may be responsible viewed at Branning for the
food and landscape images in the books. His work
may Fine be Art, viewed 3 at Market Branning Street Fine Art, in 3 Market Habersham, Street
in Beaufort. Habersham, Beaufort.
www.patbranning.com
www.andrewbranning.com
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