The Murray family has been farming the land in Portugal Cove-St. Philip’s, Newfoundland and Labrador for 200 years. That original subsistence family farm has evolved into Murray’s Garden Centre, Murray Meadows Farm, and The Grounds Café—a farm-to-table restaurant and favourite brunch and lunch destination serving up bright, creative meals and decadent baked goods.

This eye-catching book features dozens of recipes by chef Nick van Mele, whose dishes have made The Grounds Café a destination for enjoying locally-sourced food made from the freshest locally grown crops.

As you travel through the farm year in this book, you’ll meet many of the farmers, foragers, foodies, and friends that have become the Murray’s community.

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Raspberry Tart

Our raspberries are in season for only a few weeks each summer. This raspberry tart recipe is delicious and a great way to showcase seasonal fruit.

2 pints fresh raspberries

For the sweet pie dough

¾ cup unsalted butter

½ cup icing sugar

3½ cups all-purpose flour

1 egg

Pinch of salt

For the vanilla custard

2 cups whole milk

½ cup sugar

1 vanilla bean or 2 tsp pure vanilla extract

Pinch of salt

4 egg yolks

¼ cup cornstarch

2 tbsp butter

Make the sweet pie dough. Cut the butter into small cubes and add to a mixing bowl. Add the rest of the dry ingredients and beat in a stand mixer with the paddle attachment until crumbly. If you are not using a stand mixer, rub the ingredients together in the bowl with your hands until the butter breaks up into smaller pieces and the mixture becomes crumbly. Add the egg and mix until a ball forms.

Press the dough into a disc shape, wrap tightly with plastic wrap, and refrigerate for at least 1 hour.

To prepare the tart shell, cut off small pieces of the sweet pie dough and press into a 9-inch tart mould, starting with the sides and working toward the middle. Press the dough in evenly and make sure there are no cracks. Chill the tart shell for 20 minutes before baking at 350°F for about 20 to 22 minutes.

Next, make the vanilla custard. In a medium saucepan, heat the milk and vanilla bean or vanilla extract over medium heat. Meanwhile, whisk together the egg yolks, cornstarch, and salt in a bowl until they are a creamy consistency. Stir the milk as it is heating to prevent it from burning on the bottom. Just before the milk comes to a boil, remove from the heat. Slowly pour the hot milk into the egg and sugar mixture while whisking vigorously.

When the two mixtures are fully incorporated, transfer the liquid to the saucepan and return to the stovetop on medium heat. Whisk the custard consistently until it thickens, then remove from heat and transfer back to the mixing bowl. Whisk in the 2 tablespoons butter. Pour the custard into the cooked tart shell, leaving some room at the top for the raspberries (you may have pastry cream left over). Refrigerate the tart for at least 30 minutes.

To finish the tart, layer fresh raspberries on the tart. Sprinkle with icing sugar and serve with a dollop of fresh whipped cream.

Recipe reprinted with permission from Boulder Books.