Blackberry Tart/Vanilla Yogurt Sorbet

Chef Anne Quatrano and Colleen Hilker
Restaurant: Bacchanalia
Atlanta, Ga.

These pretty tarts are simply pastry gathered around fresh berries and baked golden brown. The flaky butter pastry could also be rolled out and pressed into a pie pan or tart shells. Note the simple and delicious non-fat yogurt sorbet that accompanies the dish.

Makes 12 tarts

Vanilla Yogurt Sorbet
1 cup sugar
1 cup water
2 pounds non-fat yogurt
1 tablespoon vanilla extract

Flaky Butter Pastry
2 cups flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 stick frozen unsalted butter
1 teaspoon white vinegar
1/2 cup crème fraîche (substitute: sour cream)
3 teaspoons ice water (optional)

Berries
6½ pints assorted berries (raspberry, blackberry, blueberry)
4 tablespoons unsalted butter
1/4 cup sugar
2 tablespoons cornstarch

Garnish
1 cup raspberry pureé (see Basics)
36 blackberries
12 small mint sprigs

To make the sorbet: Combine the sugar and water in a medium saucepan over medium heat and cook until the sugar has dissolved completely. Remove from heat. In a large bowl, combine the yogurt and vanilla extract. Slowly pour in the sugar -water mixture, stirring to blend. Let cool to room temperature. Freeze in an ice cream maker according to manufacturer's directions.

To make the pastry: Combine all dry ingredients in a food processor or large bowl. Cut in the cold butter until the mixture reaches the texture of corn meal. Place the whole bowl in the freezer for 5 minutes. Remove and cut in the crème fraîche or sour cream and vinegar. Gather the dough with your fingers; if necessary, add some of the optional ice water until the dough can easily be gathered into a ball; handle the dough as little as possible. Shape into a long cylinder and place on a piece of parchment paper. Wrap in the parchment and refrigerate for at least 1 hour, or overnight.

To prepare the berries: Rinse the berries and drain completely. Toss with sugar and cornstarch; start with 1 table- spoon of cornstarch and add the second only if the berries have completely absorbed the first. Try not to bruise or break the fruit.

To assemble: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Unwrap the dough and cut into 2-inch balls. Roll out on a floured board into small circles 1/8-inch thick. Brush off any excess flour. Place a small scoop of berries in the center of each and gather up the dough around the berries. Pinch closed with a few berries peeking through. Brush off flour again. Bake on the prepared sheet for 10 minutes, or until golden.

To serve: Put the raspberry pureé in a squeeze bottle and drizzle over the serving plates in a zigzag. Center a tart on each plate. Form a quenelle of the sorbet using two large spoons and place one beside each tart. Garnish each with three blackberries and a small mint sprig.

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