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503-248-2015 |
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In Good Taste located in the Pearl District, Portland, Oregon. http://www.ingoodtastestore.com |
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Blueberry Tart A Recipe from Marie Simmons
[Editor's note: We are fortunate to have Marie Simmons come once a year to support our Portland community. Every year, for the past few years, Marie has come and volunteered her time at the Portland Farmer's Market to demo new ways of using the wonderful bounty of summer. This is one such recipe she has shared with us. It is quick and easy, and works like a charm. It is especially helpful for those who are short of time].
Make the crust quickly in the food processor. Rather than mess with a rolling pin, the crust is pressed into a loose bottomed tart pan. This recipe easily adapts to sliced peaches, apples, raspberries, apricots, figs, and other fruits.
Crust: 1 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 egg yolk 1 teaspoon vanilla extract Filling: 2 pints blueberries, rinsed and sorted 1/3 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon or nutmeg Confectioners sugar 1/2 cup heavy cream, whipped until stiff (optional)
1. Crust: Combine the flour, sugar and salt in bowl of food processor; process until blended. With the motor running add the butter a few pieces at a time until the mixture is crumbly. Stir the egg yolk and vanilla together until blended. With the motor running add the egg; process just until dough forms. Turn out onto a lightly floured work surface. With floured hands flatten the dough into a disc shape. Using floured fingers press the dough evenly along the bottom and up the sides of a loose bottomed 9 or 10-inch tart pan. Refrigerate.
2. Filling: Heat oven to 425oF. Set aside 1-1/2 cups of the berries for later. In a large bowl stir the sugar, flour and cinnamon until blended. Add the remaining berries and toss to blend. Pour into the prepared tart shell spreading evenly. Bake 15 minutes. Reduce oven to 350oF. Bake 35 to 45 minutes or until the crust is golden and the berries are bubbling.
3. While the tart is warm spread the reserved berries in a single layer on top of the cooked berries. Cool thoroughly before removing the outer rim of the tart pan. Sprinkle with confectioners sugar before serving. Serve with a spoonful of beaten heavy cream, if desired.
Preparation time: 15 minutes Baking time: 50 to 60 minutes Serves: 6 to 8
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