I am back from Summer’s Leave of Absence. Yep, I had zero desire to write on this blog, as that would require me sitting down, formulating thoughts, writing, re-writing. Certainly not going to happen in the heat with all my kids home, and my sister’s kids and no air-conditioning. And I can’t waste even one precious second of summer’s dripping idleness.
I have just looked through the many hundreds of pictures we took these past few months, and wanted to share some of my favorite Summer times. All these pictures are nostagically generic- you’ve been there before. I picked them to bring you back, to those sweet memories of Summer’s heat.
Summer is full of good food. I can’t leave off my epitaph without a favorite dessert, which is………. the blueberry tart. Ohhhhhh, you are in for a treat today! It doesn’t look like much, but that’s the power of perfected simplicity. It has a buttery, shortbread crust filled with cooked and fresh blueberries. The process of the cooking, turns the blueberries into their best “blue” flavor and served with a dollop of fresh whipped crème…. It’s a pleasure. This is a little gem of Summer.
First had this at a skincare home party put on by a darling neighbor in Carnation. She picked the blueberries from her inlaws bushes. I was pleasantly surprised, it was so good. A full year later, I asked for the recipe when my sister, Jaclyn was visiting Carnation and we had picked 12 pounds of exceptional blueberries from Remlinger’s fields. Again, it didn’t disappoint.
The recipe comes from the cookbook: Albertina’s Exceptional Recipes- Albertina Kerr Centers. A collection of recipes served in restaurants where all proceeds go to children’s care centers. Albertina’s was originally an orphanage.
1 cup flour
¼ t. salt
2 T. sugar
½ cup cold butter
1 T. white vinegar
5 cups blueberries, divided
2/3 cup sugar
3 T. flour
½ cup whipping cream, whipped and sweetened for garnish
To make crust, combine flour, salt and sugar. Cut in butter with a pastry cutter until the dough resembles coarse crumbs. Sprinkle vinegar over the top and mix in until ball starts to form. Gather into a ball. With lightly floured fingers, press into a greased, 9 inch spring form pan, about ¼ inch thick and extending up the side one inch. (this takes a little time)
To make filling, put 3 cups blueberries into the crust. Mix sugar, cinnamon and flour. Sprinkle evenly over berries. Bake on lowest rack in 400 degree oven for 25 minutes. Remove from oven and gently stir sugar mixture into berries. Reduce heat to 350 degrees and bake 15-20 minutes until crust is brown and filling bubbles.
Remove and sprinkle with remaining 2 cups of berries. Cool and serve with whipped cream.