Summer Entertaining: Black Forest Tart

How To Make Classic Summer Pies & Tarts By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Magazine RebeccaGordon Publisher Editor In Chief Easter Holiday-Entertaining-Party-Menus-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSummer Entertaining

Southern Socials

Black Forest Tart

Black Forest Cake is a traditional German torte consisting of chocolate sponge, cherries & sweetened whipped cream. The same components may be found in Black Forest Tart. A decadent Chocolate Pâte Sablée serves as the foundation while Dark Cherry Jam offers rich taste. Chocolate Pâte Sablée Pastry Leaves may be prepared & baked in advance then arranged with the cream & fresh cherries for a beautiful garnish. Learn how to make a lovely dessert perfect for an array of late summer entertaining needs.

Black Forest Cherry Tart By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To Make Cherry Tarts ButtermilkLipstick RebeccaGordon Southern Hostess Summer Parties Pastry Chef TV Cooking Personality Birmingham Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickBlack Forest Tart
makes 8 servings

Chocolate Pâte Sablée
Dark Cherry Jam

Sweetened whipped cream
Chocolate Pâte Sablée Pastry Leaves
Fresh cherries

Place an 8.25-inch tart pan with a removable bottom on a half sheet pan. Lightly grease the tart pan. Set aside. Prepare the Chocolate Pâte Sablée as directed. Divide the dough in half. Wrap one portion in plastic wrap & save for another use. Roll the remaining pastry dough to a 1/4-inch thickness into a 10-inch circle between plastic wrap. Remove one piece of the wrap & invert the pastry over the prepared pan. Remove the second piece of wrap & discard. Fit the pastry into the pan, pressing into the fluted edges. Remove any excess dough. Pierce the crust bottom & sides all over with a fork. Freeze 30 minutes or chill 1 hour.

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the lower rack 10 minutes. Remove the pie weights & bake an additional 5 minutes. Remove from oven. Reduce the oven temperature to 350 degrees. Portion 1 cup Dark Cherry Jam over the crust. Place on a half sheet pan. Bake 25 to 30 minutes or until the filling is bubbly. Remove from the oven. Cool 1 hour. Chill 2 hours. Top with sweetened whipped cream. Garnish with Chocolate Pâte Sablée Pastry Leaves & fresh cherries.  

Dark Cherry Jam By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Entertaining Bing Cherries By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Stone Fruit Tarts, Galettes, Pies Baking Cooking Tutorials Modern Southern Entertaining RebeccaGordon Southern Hostess Gameday Entertaining Pastry Chef Tv Cooking Personality Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickDark Cherry Jam
makes 2 cups

3 lbs fresh sweet dark cherries, pitted
2/3 cup sugar
3 Tbsp fresh lemon juice
1 cup water

Bring all of the ingredients to a boil in a 4-quart saucepan over Medium heat. Reduce the heat to Medium-Low & cook, stirring occasionally, 45 minutes or until reduced & thickened. Do not walk away from the mixture during the cooking process. As it comes to a rolling boil, it will reach close to the top of the pan. Reduce the heat & allow it to cook down a bit. Stir the mixture constantly the last 10 minutes of the cooking time. Once the process is complete, expect the jam to cover 1/5 of the bottom of the pan. Remove the mixture from the heat. Transfer to a small bowl. Chill 2 hours or cover & chill up to 5 days. 

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Chocolate Pâte Sablée

Chocolate Pâte Sablée is a sweetened pastry dough ideal for a number of freshly baked pies, tarts & galettes. The recipe will make enough to prepare two Black Forest Tarts or a variety of other delicious desserts made with stone fruits.

Chocolate Pate Sablee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. RebeccaGordon Southern Hostess Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining ButtermilkLipstick Southern Recipes Pastry Chef TV Cooking Personality Birmingham Alabama Southern EntertainingGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickChocolate Pâte Sablée
makes 1 {10-inch} pie crust

1 1/2 cups all purpose flour
1/2 cup cocoa powder 
1/2 cup powdered sugar
1/2 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk

Whisk together the flour, the cocoa powder, the powdered sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed in specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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