Today’s post is from Jodi of Biscuits and Bobbins where I recently guest-posted preparing a seasonal German favorite of white asparagus. She in turn, has graciously offered to share one of her summer go-to desserts from her kitchen in Atlanta, Georgia. Jodi’s love of straight-forward and simple flavor-play stems from her professional pastry background with stints in Atlanta landmark kitchens such as Bacchanalia, Seeger’s and The Four Seasons. Check out her blog for more dishes inspired by farmer’s market finds and adventures in urban gardening.
Delighted to be here at Chez Chloe, thanks for having me over Wendy.
Ah, berry season… and blueberries, look at you, you superfood, you…
I love you just as you are, in season, big, plump and flavorful… but you must admit your blueberry essence is even more heightened when cooked.
I’ve made this blueberry tart more times than I can count. Why? Because berry season coincides with barbecue, pool party and potluck season. They are at their peak and on sale. And for this tart you don’t need a mixer, the tart shell doesn’t need par-baking, and it can sit out and be served at room temp and even holds up well outside for a few hours. It will be hot out, so I’m happy to avoid serving something heavy or chocolatey or an over-the-top sugar-fest. Enter blueberry tart.
Click here for Blueberry Tart recipe
The tart is great all by its lonesome, but you can serve it warm or cold with a crème fraîche sorbet like this…
The sorbet adds some tangy creaminess, a nice compliment to the berries. It was very easy to make, whisk together the crème fraîche with some sugar, lemon juice, vanilla and a touch of light corn syrup and spin it into bliss. I made a small batch, just enough for one tart.
Be sure to put your future container in the freezer while the sorbet is spinning in the ice cream maker. The sorbet will be somewhat soft, but will firm up a bit after a few hours. If you can’t wait, I won’t judge.
While that is safely away chilling in your freezer, time to make the tart. This is more of a cake-like pastry crust, than a pate sucree cookie-like tart shell. Mix the flour, egg and chilled butter chunks together with your hands briefly, breaking up the butter a little bit. It should look like this, ie. small flakes of butter still present.
After a minute or so, flatten into a disk, wrap in plastic wrap and refrigerate for an hour.
Roll out your dough on a floured surface or if you are like me, you will roll it out on top of flour-dusted plastic wrap to make for an almost foolproof flip-over transfer into the removable-bottom tart pan.
Or for some extra pomp, a drizzle of blueberry sauce, similar to this one I made the other day for pancakes, would work well too.
I hope you are enjoying summer’s bounty, I am crossing my fingers to get enough berries from my own blueberry bushes to make another blueberry tart soon!