Just in time for summer entertaining, our Executive Chef Sunny Jin created a recipe—Summer Berry Tart with Fresh Berries, Chamomile Glaze, Grand Marnier and Honey-Whipped Chèvre—to showcase the essence of summertime in Montana. “I was thrilled to use edible flowers plucked from the fields of The Resort at Paws Up and use them in a dessert big enough to share with friends and family around a fire,” says Jin. We hope you’ll try this recipe for a taste of Paws Up and Montana in your own home. We sat down with Jin to ask him about this recipe.
What was your inspiration when you created this recipe?
I’m consistently inspired by Montana and the flavor profiles of what grows naturally around here. I feel incredibly lucky to be able to incorporate them into dishes to further enhance the Montana experience of our guests.
Is this a new recipe or have you made it before?
This is a new recipe, based around and featuring the available ingredients from local farmers and from foraging the hills of Greenough, Montana.
Will this recipe be on the menu at Paws Up this summer?
We are still deciding what local delicacies will be on the summer menu at Paws Up. A favorite right now is our wood-fired huckleberry cobbler. The summer berry pie will be available upon request for our guests who would like to experience it. We like to make the magic happen here at Paws Up, folks.
What’s a cooking tip or two to use when preparing this recipe?
When I created this recipe, I built the pie in a manner that made me happy. There was no rhyme or reason to the placement of the berries or flowers, which grow abundantly in Montana. I would encourage our home cooks to use the same mentality of being inspired by the beauty of the ingredients and celebrating them. It’s not too often in baking that we don’t follow the rules of the measurements—for parts of this recipe you can!
Why did you choose this type of crust for this tart?
This crust was chosen to allow the real story to be about the berries. We could embellish all day, but sometimes using the simplest things is the best approach.
If you could share this tart with anyone in the world who would it be and why?
The one person who comes immediately to mind is Martha Stewart! She’s the epitome of baking and summertime entertaining (and entertaining in general) and aside from the idea that she’d like this recipe, I would love to have a conversation with her. Short answer, she seems cool. To anyone reading this: can you have her people call my people, please?
Summer Berry Tart with Fresh Berries, Chamomile Glaze, Grand Marnier and Honey-Whipped Chèvre
Makes 1 (8-inch) Tart
For the Glaze:
2 tablespoons chamomile, dried
1 cup water
1 cup granulated sugar
1/2 cup glucose (light corn syrup can be substituted)
1 tablespoon Grand Marnier
- Gently steep chamomile, water and sugar in a small saucepan until sugar has dissolved.
- Remove from heat and let stand 2 minutes.
- Strain the glaze. Add the Grand Marnier and let cool. (This will be used to glaze the berries once assembled.)
For the Crust:
2 cups all-purpose flour
1/4 cup cold butter, cubed
1/4 cup granulated sugar
3 tablespoons cold water
- Preheat oven to 350°F.
- Combine flour, butter and sugar into a food processor. Pulse the mixture lightly until only small clumps remain. Add chilled water and the egg. Gently pulse again until the dough just comes together.
- Turn the dough on a lightly floured surface. Knead until the mixture is smooth; shape into a disc. Lightly cover with plastic wrap and refrigerate for 1 hour. Once chilled, roll dough out on a floured surface until about 1/4-inch-thick.
- Gently place dough over an 8-inch pie pan and mold to the shape of the pan. Use a butter knife along the ridge of the pan to remove excess dough. Prick bottom of the dough with a fork to avoid warping and rising.
- Transfer pie pan to the oven and bake 10 minutes. Rotate and bake for 10 minutes more or until golden brown. Bring to room temperature once cooked. Set aside.
For the Whipped Chèvre:
3 cups chèvre
1 1/2 cups heavy cream
1 cup powdered sugar
1/2 cup wildflower honey
1/4 cup Grand Marnier
2 tablespoons fresh lemon juice
- Using a stand mixer with the paddle attachment, whip chèvre on medium speed until creamy. Continue to whip until it the mixture has doubled in volume. Reduce the speed and slowly drizzle in the heavy cream.
- Add powdered sugar, honey, Grand Marnier and lemon juice and continue to mix until all ingredients are fully incorporated.
1 pint each of fresh berries—strawberries, raspberries and blueberries
Fresh mint leaves (optional)
Edible garden flowers (optional)
To Assemble Tart:
- Spread an even layer of the whipped chèvre in the base of the tart shell.
- Arrange berries over the top until evenly covered. Brush the glaze over the berries. Finish with a light garnish of mint leaves and edible flowers. Enjoy!