Tag Archives: Tart

Organic Blueberry Brown Butter Tarts

19 Jul

I absolutely love fresh berries in the peak of summer and when I see a local farm stand selling them, I can’t resist stocking up! In the winter time, the location of the Sonoma Swamp Blues Organic Blueberry farm stand is under water from the Laguna de Santa Rosa, but in the summer, Blueberries are grown here. We bought a pound of them and when I got home, I started thinking about what kind of dessert I could make with them.

One of the simplest ideas is to make a Compote, which is so versatile and can be stored in the refrigerator for about up to a week. Compotes can be made out of many types of fruit, such as Berries, Apples, Pears, Apricots, and various others.

For breakfast, I especially like to put warm Compote on Pancakes or cold Compote on Yoghurt, with my homemade Granola sprinkled on top (I’ll share that recipe another time).  For a no-fuss dessert, it’s a great topping on Vanilla Ice Cream.

Since I was on vacation when we bought these, I decided to do something a bit more fancy and baked up some Brown Butter Tarts. The Tart Shell recipe is from Paule Caillat. I love it because it doesn’t involve any rolling of the dough. You press it into the Tart pan with your fingers and poke the bottom all over with a fork before baking them until golden brown (see before and after baking photos below). I didn’t have the suggested size Tart pan, so I used four 4.75 inch individual tart pans, which are particularly convenient for individuals or couples, since you can add the filling right before you are ready to eat dessert. The Tart Shells store well in an airtight container for at least a week.

To make the Blueberry Compote, over low heat, cook the Blueberries in a medium pot on top of the stove with a 1/4 cup of water and 1-2 Tablespoons of Sugar (or to taste, depending on the fruit’s sweetness). You could use Agave or Maple Syrup if you prefer. I like to add the zest of 1/2 Lemon or Orange, and a Teaspoon of Cinnamon or Garam Masala spice blend. It’s a good idea to keep your eyes on the pot since it will bubble over and make a mess if you’re not careful.

I spooned approximately a 1/3 cup of the Compote in the Tart Shell, and garnished with a sprig of Mint. Of course, there are many other options for filling the Tarts, like Lemon Curd, sliced Peaches or Plums on a layer of Pastry Cream, or fresh Raspberries on top of a thin layer of melted Chocolate, but this couldn’t have been easier!


Spring Asparagus Has Arrived!

10 Mar

Artwork courtesy of Krank Press

I’m getting hungry reading recipes online and thought why not share them? They sounded especially appetizing to me! You might also be interested to know that Asparagus is one of the “Clean 15” (lowest in pesticide) and not one of the “Dirty Dozen”. Organics are best, for many reasons, but I know they are not available or affordable all the time, so if you’d like, you can refer to EWG’s Guide to Pesticides in Produce.

Spring Asparagus and Bacon Hash (tasty for any time of day…Pancetta would also be a nice option)

Spring Asparagus Salad (or roasted, with a Lemony Vinaigrette and Capers would be great too)

Chicken and Asparagus Rolls

Asparagus and Gruyere Tart (perfect for an Easter Brunch!)

Chopped Spring Salad with Asparagus and Peas (I’d probably add some toasted Almonds or sliced or quartered Radishes for a pop of color, or maybe Tofu or White Beans to make it into an main course)

Do you have a favorite Asparagus recipe to share?