It’s the time of year for huckleberry picking. Knowing how much people treasure this valuable berry, not only for its unique flavor but also for the reward of discovering a plentiful huckleberry patch in our rugged high country, makes it especially pleasing to share this delightful recipe. Rightfully so, huckleberries are often saved for special occasions. This particular recipe is easy to make, and its results are unforgettable. I call it a “slice of huckleberry heaven.”
Yield: 6 to 8 servings
Pastry dough
2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 1/2 cups unsalted butter, cut into pieces and chilled
1/2 cup heavy cream, chilled
Combine flour and salt in a food processor bowl using a metal blade. Begin adding 3/4 cup of chilled butter. Process until well combined. During this step, add remaining butter. Pulse only until it forms pea-sized pieces. Transfer butter-dough mixture to another stainless steel bowl. Add a few teaspoons of cream. Tossing lightly with a fork until mixed and it begins to pull together. Add more cream as necessary.
Spread two sheets of plastic wrap side by side onto countertop, overlapping slightly lengthwise. Roll out dough onto one sheet about 20-inches square. Scrape dough, and place onto center plastic wrap. Fold plastic wrap around sides, and flatten into a disc. Refrigerate for 20 minutes before proceeding.
Crisp Topping
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup crushed amaretto, biscotti or granola
1/2 teaspoon baking powder
1 large egg yolk
1/4 cup unsalted butter, melted and cooled
In a bowl, whisk together flour, sugar, crushed amaretto and baking powder. Add egg yolk and melted butter. Whisk to mix. Add egg mixture to flour. Mix with a fork until combined but crumbly. Set aside.
To assemble, you will need:
4 pints of huckleberries
1/4 cup sugar
1 teaspoon lemon zest, grated
2 tablespoons heavy cream
Preheat the oven to 425 degrees. Line baking pan with parchment paper. Remove pastry dough from refrigerator, and unfold the plastic wrap. Lay the pastry onto a smooth counter top. Roll dough into a disk about 16 to 18 inches in diameter and 1/4-inch thick. Place plastic wrap on top of dough and let dough sit in room temperature in the center of the lined parchment baking pan.
Spoon huckleberry mixture into the center of the pastry, spreading them out but leaving a generous border of crust all around.
Fold edges of the dough over and around the berries to frame them. Avoid covering them completely. Crumble topping over the berries. Brush pastry lightly with cream. Sprinkle some sugar over the edge of the pastry.
Bake the croustade in the bottom third of the preheated oven for about 45 minutes or until crust is browned and the huckleberries are swollen but not bursting. Check at 20 minutes. If the crumble is browning, place a sheet of foil over the croustade for the remaining 20 to 25 minutes. Remove from oven. Allow it to sit for 40 minutes before cutting into wedges and serving with sweetened mascarpone.
Sweetened Mascarpone
Yield: Approximately 1 ½ cups
1/2 cup heavy cream
2 tablespoons sugar
1 cup mascarpone
In a small mixing bowl, using an electric mixer, whisk cream and sugar until small peaks form. Fold in the mascarpone into the whipped cream with a spatula. Use immediately as the cheese does not hold up for very long.
I hope you will try this spectacular recipe. Your huckleberries and dinner guests will thank you. Please email me your comments at [email protected]. Bon Appétit!