These days mine house rice in alphabetical order: Arborio, Basmati, Jasmine, and White or Wild. FYI, I eat a lot of rice. Which made me think. Sometimes life can become so compartmentalized that you risk missing the big picture. Reality isn’t organized. Life either. Do NOT attempt this thought process at home.
A few mornings ago my day started out with a shimmering falling star streaking across the sky, accompanied by a stellar cup o’ Joe — followed by a spectacular sunset that evening — followed by a glass of Cabernet. Some events are meant to be random. Unexpected. Divine. Like this dessert. (Even though I had to dig out the “basics” from another set of cannisters in the recesses of my pantry.)
(adapted from Yummly who adapted it from Cooking Classy, with a few adaptations by moi)
1-1/2 cups all purpose flour
3/4 cup granulated sugar, divided (plus a lil’ extra)
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. lemon zest
1 large egg yolk
1 tsp. vanilla extract
1/2 cup salted butter, chilled and cut into cubes
2 tsp. cornstarch
1 Tbsp. lemon juice
2 cups fresh berries or frozen mixed berries, thawed (I used a combo of frozen blueberries & sliced strawberries w/a sprinkle of sugar so they’d macerate…)
1 Tbsp. raw turbinado sugar (I used granulated sugar; fresh out of turbinado)
Preheat oven to 375 degrees and generously butter an 8 x 8-inch baking dish; set aside.
Whisk flour, 1/2 cup sugar, baking powder, salt, and lemon peel in a large bowl.
In a small bowl, whisk together the egg yolk and vanilla.
Cut egg yolk mixture and chilled butter cubes into the flour mixture with a pastry blender, fork, or your fingers until it resembles coarse crumbs. (I tried all three options just for fun.)
Gently press a little over half of the mixture into the prepared pan to form a crust.
Combine cornstarch and remaining sugar in a separate bowl. ( More dishes, but prevail.)
Combine cornstarch mixture with fruit (fresh or frozen) until thoroughly coated.
Pour berry mixture over crust and top with remaining flour mixture.
Sprinkle turbinado sugar (or plain ol’ granulated) over the top.
Bake in preheated oven 35-38 minutes until top is golden brown. (Personally, I was more concerned with the bottom crust over-baking so I adjusted the oven rack to the upper 1/3 of my oven midway through and watched and “smelled ” until it was deemed done.)
Remove from oven, cool completely on a wire rack, and serve as is or with ice cream.
Refrigerate leftovers (if any) in an airtight container in the refrigerator.
SOOOO good! Or at least I’m told.
By the way, here’s that sunset.
Talk about just desserts.
Enjoying pondering cannisters and living an “uncompartmentalized” life,