Blueberry Tart
I have been singing along with Taylor Swift this week, as I turned 22 on Saturday. This part of my life is wrapping itself up rather nicely. I was able to see many of my UCD friends and talked to a lot of people scattered across the country. It is nice to look back on all the different connections I have made, and think of all the new ones to come.
There is a month until graduation and my trip to Peru. When I get back in July, I will be working at a winery in the central valley of Northern California. Not completely sure what my job will entail, but I will be learning the ins and outs of winemaking. Even though I am extremely excited to start this new chapter in my life and explore career opportunities, my time in Davis cannot be replaced. I will never forget the warm nights spent eating way to much frozen yogurt with friends or the early mornings spent fretting over homework I forgot to do.
Total time: 20-30 minutes
Makes 4 tarts
Ingredients:
- 4 cups of blueberries
- 1 tbs cornstartch
- 1 1/2 tbs lemon juice
- 1/3 cup of sugar or 1/8 cup of honey
- 1 pie crust or olive oil crust
The trick to saving time is to bake the crust first. I used traditional pre-made pie crust, but in the future I want to try an olive oil crust. The olive oil crust also eliminates any animal products from this tart. Bake the crust at 350 degrees for 15-20 minutes. However, if you are not using pre-made crust, the time to make this fabulous treat will most likely increase.
While the crust is baking, combine 1/8 cup water and 1 cup of blueberries in a small pot on medium heat. In a small bowl combine the lemon juice, sugar (or honey) and cornstarch, and add the contents to the boiling blueberries. Let simmer for 3-4 minutes until the mixture begins to thicken. The blueberries should burst as they are heated.
Pour the blueberry paste into the four different crusts. Be frugal with the blueberry paste to ensure there is enough for each tart. Then top the warm blueberries with the rest of the fresh blueberries. In the end you are left with pretty much a blueberry explosion. I recommend eating this tart warm with a little cranberry ice cream. The contrast between the tart ice cream and the sweet blueberries is something you will not forget easily.
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