No, it’s not a catchy title for my post (as evidenced by the pictures). This is literally my favorite tart. “The Gang” had a little bbq last night and, pre-the Weight Watchers decision, I told my friends I would make my favorite tart. So, I did.

Here’s the recipe:

Tart Pastry

Pre-heat oven to 375 F.

• 1 large egg yolk (cold)
• 2 Tbsp. ice water (literally, put some ice in it)
• 1 tsp. vanilla
• 1 1/4 c. flour
• 1/3 c. sugar
• 1/4 tsp. salt
• 1/2 c. unsalted cold butter, cut into 1/4″ cubes

Sift dry ingredients together (if you don’t have a sifter, mix with a fork, get any lumps out and “fluff” to get some air in).

Cut in butter with a pastry blender (you can also use two knives). You want to combine it until you have a cornmeal type consistency (it will be very dry).

Mix the yolk, water and vanilla in a separate bowl. Once combined, add to the flour mixture. Mix until just combined. (And the trick to a really good, flaky pastry is keeping the dough cold…you should still be able to see mini balls of butter in the dough).

Roll dough into 1/8″ thick circle (it should be between 9″ and 11″ in diameter). You may need to flour the rolling pin and pastry board (or counter top…that’s what I use).

Move the tart pastry into the tart pan. Smooth out the dough and push it into the pan walls. Cut off anything over the top of the pan. After that, “fork” bottom of the dough. This allows air to escape, which will keep the crust from bubble up and cracking.

Put foil over the shell and place pie weights (I use a smaller pan with some water in it and place that on top of the foil) on the foil. Bake for about 15 minutes in the lower 1/3 of the oven with the foil and weights. Remove the foil and weights and bake another 5 to 10 minutes.

Voila! I know is sounds extremely complicated, but once you’ve done it once, it’s really quite easy.

The rest of the tart really is easy, even the first time.

Orange Tart Cream

• 8 oz cream cheese (you can substitute with fat-free…the texture will be a little funny, but no one will know once you put the fruit over it and it tastes just fine).
• 1/4 c. sugar (you could probably substitute with Splenda, but I used regular sugar).
• 1 tsp. fine orange zest (or finally grated peel)
• 2 tsp. orange extract

Use a mixer to combine all ingredients. Spread on cooled tart shell. Layer with fruit (strawberries and blueberries are recommended). I used a 1 lb carton of strawberries and about 4 oz of blueberries.

It sounds difficult, but it is seriously worth it! And, made with just one substitution (I used fat-free cream cheese instead of regular) it’s 7 points per serving…serves 8.

ETA: I found the recipe on the Williams-Sonoma website (that’s where it came from originally…well, I got it out of their “Pie and Tart” cookbook, although now I have it on a card in my recipe box since the majority of my books are in storage) and discovered the texture issue of the non-fat cream cheese might be because it wasn’t at room temperature, and it should have been. So, the non-fattedness of it may have nothing to do with it. (Yes, I like making up words). Oh, and they have a glaze there, but I don’t like glazes on my fruit, so I don’t have it on my recipe card.

We had a little potluck on Saturday. Thought I’d share this great recipe for a non-mayonnaise based potato salad. While it didn’t have the egg so many of us enjoy, it made up for it with the green beans. The picture doesn’t quite do it justice, although I think you get the idea.

Green Bean and Fingerling Potato Salad with Mustard Shallot Vinaigrette
recipe courtesy of Gourmet Magazine
2 pounds purple and/or white fingerling potatoes, scrubbed
1 pound green beans, trimmed
1/4 cup chopped mixed fresh herbs such as chives and garlic chives (with blossoms if desired) and thyme, parsley, mint and summer savory leaves
Mustard shallot vinaigrette (recipe follows)

In a large kettle simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon transfer beans to colander with potatoes and drain well.
In a large bowl toss together warm potatoes, beans, herbs, dressing and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Serve salad warm or at room temperature.

MUSTARD SHALLOT VINAIGRETTE
1 1/2 tablespoons Dijon-style mustard
3 tablespoons finely chopped shallots or scallions
Salt and pepper to taste
1/4 cup white wine vinegar
3/4 cup extra-virgin olive oil

In a bowl whisk together all the ingredients except the oil. Slowly add the oil in a stream.

And here’s the link if you want to print it off.