Blake Makes

I am so ready for the arrival of spring- I want to plant our tomato garden, go swimming and get tan. To hasten the season’s arrival and reward myself for getting up so early during Daylight Savings, I decided to make a Blueberry Tart. I love blueberries, and the only thing that could make them any better is to turn them into tart (or a pie- yum!). This recipe was snagged from my favorite wedding present- our Ruth Reichl autographed Gourmet cookbook. (Thanks Patrick! Totally had to brag on your gift for the millionth time, I love it that much!).

I did probably commit a cardinal Gourmet sin by substituting all frozen blueberries for fresh ones. Blake just wasn’t willing to let me make a $50.00 tart, and I can’t really blame him. However, despite my worry, the tart came out great! And here’s another picture to prove it! Plus, only 10 more days ’till spring is officially here!

Ingredients for Crust:

• 1 1/4 cups all-purpose flour
• 1/4 sugar
• 1/4 tsp salt
• 1 stick (8 TB) cold unsalted butter, cut into bits
• 1 large egg yolk

Ingredients for Filling:

• 1 TB fresh lemon juice
• 1/2 cup sugar
• 1/4 tsp ground cinnamon
• Pinch of salt
• 8 cups blueberries
• 2 1/2 tsp unflavored gelatin
• 3 TB water
• 2 tsp vanilla extract

Directions- Crust:

• Pulse together flour, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add yolk and pulse until dough begins to come together but is still crumbly.
• Press dough evenly onto bottom and up sides of an 11-inch fluted tart pan with a removable bottom. Prick bottom of crust all over with a fork and refrigerate for 30 minutes.
• Put a rack in middle of oven and preheat oven to 400 degrees.
• Bake crust until golden, 15-20 minutes. Cool on a rack.

Directions- Filling:

• Combine lemon juice, sugar, cinnamon, salt, and 3 cups berries in a 2-quart heavy saucepan, bring to a simmer, and simmer, stirring occasionally, for 10 minutes. Meanwhile, sprinkle gelatin over water in a small bowl and let soften.
• Remove pan from heat and stir in gelatin mixture and vanilla. Transfer blueberry mixture to a metal bowl let in a bowl of ice and cold water and stir occasionally until thickened to the consistency of raw egg white but not set, about 10 minutes.
• Fold in remaining 5 cups berries. Pour filling into crust and spread evenly. Refrigerate tart, loosely covered, until set, at least 4 hours.
• Let tart stand at room temperature for 1 hour before removing rim of pan. Serve tart with whipped cream.

The tart can be refrigerated for up to 1 day.

You asked for it (desserts), you got it (sort of). I love making these muffins. They’re loaded with fresh blueberries, and the crumble mixture on top makes them extra special.

The wet ingredients:

• 6 tblsp. unsalted butter (melted)
• 1 egg
• 1 egg yolk
• 1/3 cup whole milk
• 1/2 tsp. Vanilla extract

The dry ingredients: (sift all together)

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp. baking powder
• 3/4 tsp. salt

Mix the wet into the dry, but only just until it’s combined. If you over mix them, they’ll be too dense (and you want them to be nice and tender).

Lastly, fold in 2 cups (my cups are heaping, so it’s more like 2 1/2 cups) fresh blueberries.

This recipe says it makes 12 muffins, but I divide the batter into 9 standard sized muffins tins. I like muffins to come up over the tops of their tins to make nice muffin tops.

The crumble:

• 3 tblsp. unsalted butter (cold & cubed)
• 1/2 cup flour
• 3 tblsp. sugar

Mix these three ingredients together with your fingers. Really get in there and smudge the cold butter into the flour and sugar. You’re looking for a crumbly consistency.

Generously cover the tops of the muffins with the crumble and slid them into a 375 degree over for 30 minutes (check at 20).

This recipe comes from our amazing and beloved Gourmet Cookbook. It was a wedding present from one of our closest friends who had the book autographed by Ruth Reichl for us. Needless to say, it was my favorite gift.