There’s no question that fresh herbs call to me, maybe they do to you, too. To call it a fatal attraction is far too severe, but there’s a risky element to growing or buying fresh herbs that feels a bit similar. First, there’s the lure of aroma, flavor, nature’s greenness, inspiration. But then comes the pressure. Questions come up on how to use an abundant garden harvest or a prolific potted window plant or even a far too large bunch for sale in the supermarket.
This year I received beautiful, lush basil bunches in my CSA box for three weeks in a row. I didn’t want to waste a single leaf. My family are nor lovers of pesto, tomato sauce, or mozzarella salads. I made some but as time when on thought about preserving, which holds challenges of its own. I dried some, but then turned to basil sugar and basil salt. Both salt and sugar when blended with fresh herbs will absorb a good amount of the plant’s moisture. After combining almost equal parts of the herb and salt or sugar in a food processor or spice grinder, allow the mixture to dry for a while. This blend will last in the refrigerator for much longer than a fresh herb would last and can be substituted for salt or sugar almost anywhere the flavors make sense.
| Servings | Prep Time |
| 8slices | 30minutes |
| Cook Time |
| 40minutes |
|
|
- for pastry
- 1 cup (140g) all-purpose organic flour
- 2 tablespoons granulated organic sugar
- 1/2 cup plus 2 tablespoons organic unsalted butter
- 1 tbsp white vinegar
- for basil sugar
- 2 dozen large basil leaves
- 1/2 cup (100g) granulated organic sugar
- for berry filling
- 2 tablespoons all-purpose organic flour
- 1 teaspoon cinnamon
- 1 pinch kosher salt
- 1 cup strawberries, trimmed and sliced
- 2 cups blueberries
- 9 drops Angostura Bitters
- Basil sugar can be prepared one to two days ahead and stored, covered in refrigerator.
- Wash basil leaves and lay on paper towels to dry, patting off excess water. When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces.
- When thoroughly dry, place in food processor and process about 10 seconds until chopped into small pieces. Mix together in a small bowl with ½ cup sugar, tossing with fingers to coat basil. Place back in food processor and pulse until basil and sugar are completely incorporated. Remove from food processor, set aside or refrigerate until ready to use.
- Adjust oven so rack is one third up from bottom. Preheat to 390°F. Butter a 8-inch tart pan.
- Place all pastry ingredients into food processor and pulse just until mixture comes together about 20 seconds.
- Measure out 3 tablespoons and set aside in small bowl to reserve for tart topping. Press the remainder of pastry dough into the prepared tart pan until evenly covering bottom and sides.
- In large mixing bowl, combine basil sugar, flour, cinnamon, and Kosher salt.
- Spread approximately three-quarters of sugar/flour mixture onto pastry dough.
- Add strawberries, blueberries, and Angostura bitters to remaining sugar/flour mixture. Toss gently until well combined and spoon into tart pan.
- Crumble the reserved pastry dough all over top of berries.
- Bake for 40 minutes until pastry dough topping is golden and berries are bubbling.
*Using organic ingredients whenever possible maximizes goodness. For this tart, use organic flour, sugar, butter, and fruit if available.
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