TasteFood

In Season: Apple Tarte Tatin

 
 
Fall season means baking with apples, and one of my favorite ways to bake with apples is to make a Tarte Tatin. I have posted this recipe before on TasteFood, but, dang, it's so good, I have to post it again. The method of making a Tarte Tatin is classic to which this recipe stays true, except in its use of a sour cream based pastry which I discovered years ago in Bon Appetit. The pastry is delightfully easy and quick to make with crisp and flaky results. So far, this season I have made at least 4 Tarte Tatins. With each rendition, they have gotten even better, and I would like to share a few small tips with you to ensure delicious results.

Tarte Tatin is an upside down fruit tart. Traditionally, apples are used, however pears, apricots, nectarines and peaches work well, too. The beauty of using apples is that they are firm and do not release too much liquid while cooking and remain relatively intact. To start, the apples cook in boiling butter and sugar until the liquid caramelizes. Cook the caramel until it turns a deep amber color. It shouldn't be too pale, nor should it overcook since it will quickly burn. Be sure to keep an eye on the caramel as it cooks, rotating the skillet to ensure even cooking. Once the right stage of coloring is achieved, remove the skillet from the heat and quickly top the fruit with the pastry. The pastry will begin to melt from the heat of the skillet, so be efficient, using a knife to push the pastry down between the sides of the skillet and the apples. Pop the skillet in the oven and bake until the pastry is a deep golden brown. It should be firm when tapped. 

These simple tips, with a little practice and finesse, will transform apples, butter and sugar into a squidgy and caramelized fruit dessert. I can't think of a more rewarding practice - can you?

 

Apple Tarte Tatin
Serves 10-12

For the Sour Cream Pastry:
1 1/2 cups all-purpose flour 
3 tablespoons sugar 
1/2 teaspoon salt 
3/4 cup chilled unsalted butter, cut in pieces 
1/3 cup full fat sour cream 

Apple Filling:
1/2 cup unsalted butter, room temperature, cut in 4 pieces 
1 cup plus 2 tablespoons granulated sugar, divided 
6 large Granny Smith apples, peeled, cored and halved
1 egg, beaten to blend, for glaze

Prepare Pastry:
Combine flour, sugar and salt in bowl of food processor. Pulse to blend. Add butter and pulse until butter is size of peas. Add sour cream and pulse until moist clumps form. Gather dough into ball, flatten and wrap in plastic. Refrigerate at least 2 hours. (Can be made one day ahead; refrigerate until use. Pastry dough may also be frozen up to one month in freezer before rolling. Allow to defrost in refrigerator overnight.) Remove pastry from refrigerator and let sit at room temperature for 15 minutes before rolling out.  

Prepare Tart:
Arrange butter in bottom of large oven-proof skillet with sloping sides (preferably cast iron.) Sprinkle 1 cup sugar evenly over butter and pan. Cook over medium heat until butter melts, the sugar is partially dissolved and the mixture is bubbling, about 2 minutes.  Arrange apples closely together, core-side up, in a circular pattern in the skillet. If necessary, cut remaining apples in quarters to fill in the spaces. Sprinkle with 2 tablespoons sugar. Set skillet over medium-high heat. Boil until a thick amber coloured syrup forms, turning skillet to ensure even cooking, about 30-40 minutes. 
While the apple mixture is cooking on stove, preheat oven to 425 F. Roll out pastry on floured surface or parchment paper to a round shape to fit size of skillet. Remove skillet from heat. Lay pastry over apple mixture. Cut 3-4 slits in pastry. Brush pastry with some of the egg glaze. 

Bake tart until pastry is deep golden brown and firm when tapped, about 30 minutes. Remove tart from oven and cool on rack one minute. Cut around edge of skillet to loosen pastry. Invert the tart onto a platter, using oven mitts. If any of the apples or caramel are stuck in the pan, remove with a knife and arrange on top of tart. Cool tart slightly before serving. Serve warm or at room temperature with dollop of whipped cream or vanilla ice cream.

If you like this, you might enjoy these recipes from TasteFood:

Apricot Tart Tatin

Caramelized Pineapple and Mango Napoleon 

Chocolate Rum Raisin Bread Pudding with Spiced Rum Sauce 

or these tart recipes from the foodblog village:
Caramelized Nut Tart from Simply Recipes
Apricot Tarts with Frangipane from Savour Fare 
Raspberry Chocolate Tart from Dianasaur Dishes 
Brioche Plum Tart from Chez Us 

Pear Plum and Blueberry Crisp with Hazelnut Streusel

When I have a lot of fruit lying about, I make a crisp. It's an efficient way to use up ripe fruit, and a perfect expression of the season's ingredients. Not only that, it's a great way to serve dessert to a crowd. Unfussy to prepare, the assembled crisp may be refrigerated up to 3 hours before baking. For a dinner party I'll pop it in the oven when we sit down to eat the main course. Then it's ready and piping hot when it's time for dessert.

Feel free to combine several fruits in a crisp. I like to mix 2-3 types of fruit, choosing for a variety of colors and textures as well as a balance between sweetness and tartness in flavor.  Pears are prominent at the farmer's market now as well as late season plums and berries. For this crisp I combined softly sweet bosc pears with spiced plums and tart blueberries. 

 

Pear Plum and Blueberry Crisp with Hazelnut Streusel
Serves 10-12

For the topping:
1 1/2 cups all purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, chilled, cut in 1/2" cubes
1/2 cup toasted, skinned and chopped hazelnuts

For the filling:
6 large Bosc pears, about 3 pounds, peeled cored, cut in 1" chunks
6 plums, halved, each half quartered 
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons freshly squeezed lemon juice
zest from one lemon
1 pint blueberries

Prepare topping:
Mix flour, sugars, cinnamon, nutmeg and salt together in a medium bowl. Add butter and rub in with fingers until topping resembles coarse meal. Mix in hazelnuts. (Topping may be prepared up to one day in advance. Refrigerate until use.)

Prepare filling: 
Preheat oven to 375 F. (190 C.)
Combine all of the ingredients except the blueberries in a large bowl. Toss to combine. Spread in a rectangular baking dish. Scatter blueberries over the filling. Cover the filling evenly with the topping.
Bake until bubbly and golden brown on top, about 50 minutes. Remove and serve warm or at room temperature with vanilla or cinnamon ice cream.

 

Caramelized Pineapple and Mango Napoleons

Expecting guests for dinner this weekend? In the mood for something fruity and stacked? Napoleons are fun to make and impressive to serve. They are also an elegant way to showcase the season's fresh fruit. Don't let the presentation intimidate you. With some planning Napoleons are also easy to prepare, since the components may be prepared in advance. All that's required is some last minute assembly, which is fun to watch or, better yet, get your guests involved.
 

Caramelized Pineapple and Mango Napoleons
Makes 10

For the phyllo layers:
1 package frozen phyllo sheets, defrosted overnight in refrigerator
3/4 cup unsalted butter, melted
1/2 cup granulated sugar

For the filling:
2 mangoes, skin and pit removed, cut in 1/4" dice
Juice of one lime, about 2 tablespoons
1 fresh pineapple, ends trimmed, rind removed, cut in quarters lengthwise and cored
1/2 cup brown sugar
2 cups heavy cream
2 tablespoons confectioners sugar, sifted
1 teaspoon vanilla extract
Shredded coconut
Runny honey for garnish
  

Prepare the phyllo dough:
Preheat oven to 350 F. (180 C.) Line 2 baking sheets with parchment paper. Unroll phyllo dough. Place one sheet on work surface. (Cover remaining dough with plastic wrap and damp kitchen towel to prevent drying.) Lightly brush phyllo sheet with butter. Sprinkle lightly with granulated sugar. Place second phyllo sheet on buttered phyllo dough. Brush with butter and sprinkle with sugar. Repeat with 2 more sheets. With a sharp chef's knife cut stacked phyllo sheets in half lengthwise. Cut each half into 5 equal width rectangles. (5 across the sheets' long side x 2 across the short side). With a spatula, transfer the squares to prepared baking sheets. Bake in oven until golden, about 8 minutes. Remove from oven and cool completely on racks. Repeat this process 2 more times, so you will have a total of 30 rectangles. (Phyllo squares may be prepared one day in advance. Store in an airtight container at room temperature. Separate layers of phyllo dough with parchment paper.)

Prepare the filling:
Toss the diced mango with the lime juice in a bowl and set aside. 
Cut each pineapple quarter in slices 1/4" thick. Arrange slices in one layer in 2 skillets. Sprinkle brown sugar over pineapple. Cook over medium heat, turning pineapple, until caramelized. Transfer pineapple to a plate to cool completely. 
Beat cream in bowl of electric mixer until traces from the whisk are visible in the cream. Add confectioners sugar and vanilla. Continue to beat until soft peaks form.

Assemble the napoleons:
Arrange 12 phyllo sheets on individual dessert plates or platter. Spread each sheet with one tablespoon whipped cream. Gently press diced mango into whipped cream in one layer. Top with a little more whipped cream (this will help the phyllo layers to stay put) and sprinkle with coconut. Top cream and mango with a second phyllo layer and repeat process with mango, whipped cream and coconut. Top with a third phyllo sheet. Spoon cream over the top. Gently lay 1-2 pineapple slices on the cream. Drizzle with honey. Sprinkle with coconut. Serve immediately.

If you like this, you might enjoy these recipes from TasteFood:

Grilled Nectarines and Apricots with Yogurt, Honey and Thyme

Ginger Pear Streusel Cake

Spiced Plum Crostata

Roasted Fig Crostini

 

Oh, how I want to love figs. I am attracted to their shape and color, perfectly plump little bulbs, striated in violets and yellows, or hued in light green and dark purple. Soft and sensual to the touch and mildly aromatic, perhaps it's their mildness that confounds me. Faintly sweet, yet nutty and vegetal, I find the fig elusive in flavor, its softness shrouding it like a mysterious woman in a cloak. I know there is more to the fig, and I want to discover it. I want to love it. 

So, I found a ploy, or really a method, to reveal its secrets. By roasting figs in the oven, their taste and texture take on a whole new dimension. The fruit is coaxed from its shroud of vagueness, its natural sugars oozing and caramelizing, while its plumpness is reduced to a crispy intensity that bursts with flavor. There is no coyness or ambiguity with a roasted fig. It's sweetness and articulated flavor is a perfect match with other ingredients, such as goat cheese and basil. Try it, you'll like it. In fact, you will love it.


  

Roasted Fig Crostini

makes 8

Extra-virgin olive oil
4 figs, sliced lengthwise, 1/4" thick
8 slices of baguette, cut on the diagonal, 1/2" thick
6 ounces soft mild goat cheese
Runny honey
Sea salt
Freshly ground black pepper
8 whole basil leaves

Preheat oven to 400 F. (200 C.)
Lightly oil baking tray. Arrange fig slices in one layer. Lightly brush tops with olive oil. Bake in oven until bubbly and beginning to caramelize, about 20 minutes. While figs are roasting, brush baguette slices with olive oil. Arrange on another baking tray in one layer. Bake in same oven until golden brown, about 10 minutes. To assemble crostini, spread baguette slices with goat cheese. Arrange 1-2 figs over cheese in one layer. Lightly drizzle with honey. Sprinkle with salt and pepper. Top with a basil leaf. Serve immediately.
 

If you like this, you might enjoy these recipes from TasteFood:

 Asparagus with Crispy Prosciutto and Tarragon Aioli

Prosciutto Fig Arugula Roll-Ups with Honey

  

Figs and Greens with Blue Cheese, Walnuts and Honey Vinaigrette

  
and these fig recipes from the foodblogs:
Fresh Fig Sorbet from Ms. Adventures in Italy 
Fig Brie Grape Pizza from White on Rice Couple
Skinny Figgy Bars from Fat-Free Vegan Kitchen
Fig Cookies from Andrea Meyers

Taste of Home: Spiced Plum Crostata

We have been traveling. Each summer our family returns to Europe, where we spend time living and working from abroad. This year we moved around quite a bit, so while I have been posting regularly to TasteFood, it's been on the fly, with less time for reflection than I prefer. We exchanged homes with a Danish family and called Copenhagen home for a month, just like the old days when we lived there. We visited Prague, Munich and Salzburg. Our return to the U.S. was via Iceland where we took full advantage of our layover and stayed a few days, exploring lava fields, geysers, waterfalls and hot springs. The journey continued on to New England, where we enjoyed a few days on Martha's Vineyard with good friends before heading north to our present and final destination, visiting family on the coast of Maine. As our trip nears its end, we are winding down and relaxing in a house perched on the rocky coast. I look forward to returning to my kitchen and desktop computer, and sifting through the many impressions of our travels.

  
At this moment, it's mid-afternoon. Dinner is a several hours away, and I have time to myself. There is a wide view of sparkling sea with windjammers and schooners navigating the craggy islands from the living room window. Some family members are climbing on the rocks, exploring the tidal pools below me. Others have departed for the nearby town, where, this weekend, the population has quadrupled in honor of its annual Lobster Festival. And I am at the computer, enjoying the luxury of the view and the presence of family - with the peace of an empty house. I am thinking of my next blog post and what to cook. It's making me hungry. 

  
Earlier today, I was at the farm stand purchasing with my eyes and my appetite. I bought inky blue Maine blueberries, headily perfumed strawberries, and a brown bag filled with ripe purple plums. Tonight we are eating lobster for dinner, which we will pick up from the local fisherman at the wharf. And I am going to make a dessert. Blueberries are obvious to use, but they are not my daughter's favorite, and this weekend we are celebrating her birthday. The strawberries are too luscious to do anything with, except eat straight as they are. So, I will use the plums and make a crostata: a homey dessert to conclude the meal and the end of our journey.
  

Spiced Plum Crostata
Serves 6

For the pastry:
1 1/4 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1/4 pound unsalted butter, chilled, cut in pieces
2-3 tablespoons cold water

For the filling:
8 large plums, halved, pitted and sliced
6 tablespoons granulated sugar
Juice of 1/2 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon flour
 
Prepare the pastry:
Combine flour, sugar and salt in a large bowl. Add butter and work into flour with fingertips until the dough resembles coarse meal. Add enough water to bind the dough. Form dough into a ball and flatten into a disk; wrap with plastic wrap. Refrigerate at least one hour.

Prepare the crostata:
Preheat oven to 400 F. Toss plums in a bowl with 4 tablespoons sugar, lemon juice, vanilla and cinnamon; set aside. 
Roll out dough into a 12 inch circle. Sprinkle 1 tablepoon sugar and 1 tablespoon flour in center of dough, leaving a 2 inch border. Mound plums over sugar and flour, reserving any juices that have collected in the bowl. Sprinkle plums with 1 tablespoon sugar. Fold border of dough up and around the plums. Bake in oven until crust is golden brown, about 30 minutes; remove. 
Pour reserved juices from the plums into a small saucepan. Bring to a boil and simmer until reduced to syrup consistency, 3-4 minutes. Brush plums with syrup.
Serve crostata warm or at room temperature with whipped cream or vanilla ice cream.
 

If you like this, you might enjoy these recipes from TasteFood:

 Apricot Tart Tatin

 Blueberry Crostata

Red Berry Soup with Cream

Summer Comfort Food: Nectarine, Blueberry and Raspberry Crisp

  

I confess to being a glutton when it comes to stone fruit. There is a window of time when peaches, apricots, nectarines and plums run rampant at the market. Vibrantly hued and mottled in purples, oranges, fuscias and crimson, their flesh is a perfect balance of sweet, tangy, winey, and tart.  I could eat them all day long, but then my stomach would hurt.  At this time when these gifts are abundant, I tend to overshop. My kitchen counters are lined with bowls and baskets brimming with fruit.  So, it's no surprise that even in our home, all of this fruit cannot be eaten at their peak of ripeness.  Some start to get a little too ripe, buried at the bottom of the bowl, or even passed over for the newest batch from the market.  As I said, I have indulgence issues.

This is the moment when a crumble or crisp comes in handy.  It's desserts' equivalent to a homey vegetable soup.  Gather up all the ripe, somewhat passed fruit (as you might with vegetables for a soup), cut and chop and pile them in a baking dish.  Garnish with berries and pile on the topping.  The tartness of the berries balances the sweetness of the stone fruit, and with little added sugar the result is a rich, murky, sweet - but not cloying, perfumed stew of summer fruit. It's best served warm, but not piping hot, since that will mask the flavor of the fruit. A dollop of high quality vanilla ice cream or whipped cream adds a cool foil to the warm, more-ish fruit. 
 

Nectarine, Blueberry and Raspberry Crisp

You can use any stone fruit for the crisp. Try a combination of plums, peaches and nectarines. The addition of raspberries and blueberries adds tartness and depth to the fruity flavor.
 
Serves 8

For the topping:
1 1/2 cups all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, cut in small cubes

For the fruit:
2 pounds nectarines (or combination of nectarines, plums, peaches), halved and pitted, cut in 1" chunks
1 cup raspberries
1 cup blueberries
2 tablespoons sugar

Prepare topping:
Combine dry ingredients in a medium-sized bowl.  Mix well to combine.  Add butter, and work in with fingertips until mixture resembles coarse meal. (Topping may be prepared one day in advance.  Cover and refrigerate until use.)

Prepare crisp: 
Preheat oven to 350 F.
Arrange nectarines in rectangular baking dish.  Sprinkle with 2 tablespoons sugar.  Arrange raspberries and blueberries over nectarines.  Cover fruit evenly with topping. Bake in oven until topping is golden brown and fruit is bubbling, 30 minutes. Remove from oven and let cool briefly.  Serve warm with vanilla ice cream or whipped cream.

If you like this, you might enjoy these fruity recipes from TasteFood:

 Blueberry Crostata

Strawberry Napoleon

Grilled Nectarines and Apricots with Yogurt, Honey and Thyme

And more fruit recipes from other foodblogs:
Homemade Peace Ice Cream from Wasabimon
Plum Galette from Simply Recipes
Nectarine and Hazelnut Scones from Cookin' Canuck
Apricot and Almond Jam from Chocolate and Zucchini

Red Berry Soup with Cream (revisited)

Once again I arrive in Denmark with a terrible cold. Nearly a year ago to this day I arrived and wrote this post while recovering from a flu. It seems appropriate to reprint this - especially since this recipe for Red Berry Soup is the best antidote I can think of for a sore throat - and perfect summer fare for the record breaking heat wave we are experiencing in Europe.

A few reasons why I like Denmark:

1.  I arrive in Copenhagen with a terrific sore throat and low grade fever.  My 83 year-old father-in-law sizes up my condition and states that a shot of Gammel Dansk (schnapps) will cure me.

2.  Shortly thereafter, I speak on the phone with my sister-in-law who happens to be a surgeon in a nearby hospital.  She hears that I am under the weather, and tells me that there are studies that support drinking red wine or rum or Irish coffee in reasonable amounts (her words) to offset a virus.

3.  I go to the doctor-on-call to have a strep test, and he takes a swab, acknowledges there is definitely something going on in the back of my throat, and says that in Denmark they do these tests only to decide whether it is absolutely critical to take an antibiotic to cure an ailment.  Result:  I have a virus, therefore no antibiotics.  (I personally support this philosophy.)  He then suggests rest and prescribes red wine with dinner.

4.  I return to my father-in-law's house, and my 10 year-old daughter is helping him make dinner, cleaning potatoes, while he fries homemade frikadeller (meat patties) which are his singular specialty in the food-making department to serve us, his special guests, for dinner.  She then tells me she would like to pick all the ripe gooseberries, raspberries, black currants and wild strawberries in his rambling garden and make Rød Grød med Fløde or Danish Red Berry Soup for our dessert.  She adds that the berries will help to heal my cold, because that is how things work.  I agree with this, too.  

 

Danish Red Berry Soup with Cream - Rød Grød med Fløde

Serves 4-6

2 1/2 pounds mixed summer berries (strawberries, raspberries, blackberries, blueberries, red and black currants)

1/2 cup sugar

1 tablespoon fresh lemon juice

Whipped cream or crème fraîche
 

Combine berries and sugar in a heavy large saucepan.  Heat over medium heat, stirring occasionally, until sugar dissolves and berries release their juices, about 15 minutes.  Remove from heat.  Stir in lemon juice. Cool and refrigerate at least 2 hours and up to 8 hours before serving.  Serve with whipped cream or crème fraîche.  

Note:    

Any combination of berries may be used.  Depending on the combination and acidity of the berries, additional sugar may need to be added.

Try to include black currants, if you can, as their firm texture and astringency add extra complexity to the sweet soup.

 

Red White and Blueberries: Strawberry and Blueberry Shortcakes

A celebration of summer and independence are two good reasons to throw a party, and the fourth of July is perfectly timed to take advantage of the season's fresh berries. Fireworks and barbecues are de rigueur as skies and grills light up across America. With a nod to the colors of the American flag, this traditional dessert is fresh and festive, making use of an abundance of summer berries while stirring up nostalgic memories of easy summer living.
 

Strawberry and Blueberry Shortcakes
Serves 6

For the biscuits:
2 cups all-purpose flour
5 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled, unsalted butter, cut in small pieces
1 cup buttermilk

For the berries:
1 pound strawberries, hulled and halved
12 ounces blueberries
3 tablespoons sugar
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

For the whipped cream:
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Prepare the biscuits:
Preheat oven to 400 F.  Sift the flour, 4 tablespoons sugar, baking powder, baking soda and salt together in a large bowl. Mix in the butter with fingertips until dough resembles coarse meal. Add buttermilk and stir until sticky dough forms. Drop dough in mounds on ungreased baking sheet.  Sprinkle with 1 tablespoon sugar. Bake until golden, about 20 minutes. Cool 15 minutes.

Prepare the fruit:
While the biscuits bake, combine strawberries, blueberries, sugar, mint, lemon juice and zest in a bowl. Toss to coat. Let stand 30 minutes (can be prepared 2 hours ahead.)

For the whipped cream:
Beat cream in a bowl of electric mixer until traces of the beater appear. Add sugar and vanilla extract. Beat until soft peaks form, taking care not to overbeat. 
 
To assemble shortcakes, cut each biscuit in half and arrange bottom half on individual serving plates. Spoon berries with juices over; top with whipped cream. Arrange biscuit top over cream. 

If you like this, you might enjoy these recipes from TasteFood:

 Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup

Strawberry Rhubarb Soup

Chocolate Brownies

Blueberry Crumb Cake

Sunday at the farmers market means lots of blueberries at this time of year. I made a blueberry tart last weekend that was a big hit. This weekend I am keeping it rustic and simple, and will set aside a few blueberries to make a Blueberry Crumb Cake. This recipe is humble and homey. I blend whole wheat and white flour and use brown sugar in place of granulated sugar, lending richness and texture to the cake. Lemon zest, a no-fail partner with blueberries, lightens and brightens the flavor. Serve this cake for brunch or tea along with a pitcher of lemony iced tea.
 

Blueberry Crumb Cake

For the crumb topping:
1/4 cup all purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
4 tablespoon unsalted butter, cold, in pieces

For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, room temperature
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs
1/2 cup sour cream
1 1/2 cups blueberries, divided

Preheat oven to 350 F. Butter a square baking pan.
  
Prepare crumb topping: Mix flour, sugars and salt in a bowl. Work butter in with fingers or pulse with a food processor to form a clumpy texture. Set aside.
 
Prepare cake: Mix flours, baking powder, salt, cinnamon and nutmeg together in a large bowl. Mix butter and brown sugar together in a bowl of an electric mixer until light and fluffy. Mix in vanilla and lemon zest. Whisk eggs and sour cream together in a medium bowl. Mix 1/3 dry ingredients into the butter and sugar. Mix in 1/2 of the eggs. Repeat process finishing with last 1/3 of the dry ingredients. Stir in 1 cup blueberries. Pour batter baking pan. Top with remaining blueberries. Sprinkle crumb topping over blueberries. Bake in oven until a knife inserted in center comes clean, about 1 hour. Serve warm or at room temperature. (The flavors will develop as the cake cools.)

If you like this, you might enjoy these recipes from TasteFood:

 Blood Orange and Olive Oil Cake

 Chocolate Coconut Cookie Bars

Ginger Pear Streusel Cake

or these blueberry recipes from the foodblogs:

Apple Blueberry Crumble Bars from Farmgirl Fare 
Blueberry Banana Cake from the Kitchn
Blueberry Granola from Cupcake Project
Blueberry Buttermilk Panna Cotta from Delicious Days

 

  
  

Blueberry Tart

It was impossible to resist the blueberries at the farmers market this morning. Tables were heaped with blueberries. You could choose from buckets, baskets, pints and quarts brimming with inky blue, plump fruit. I purchased two pounds, and arrived home with 1 1/2 pounds, because I couldn't stop nibbling them along the way. Once home, my family gobbled at least another half pound before I rescued the remainder, which is exactly how much I need to make a Blueberry Tart. 

Bluberry Tart - Tarte aux Myrtilles
Serves 6-8

For the pastry:
1 1/4 cups all-purpose flour
1/4 cup  sugar
1/4 teaspoon salt
1/4 pound unsalted butter
2 large egg yolks, lightly beaten

Combine flour, sugar and salt in a medium bowl.  Cut butter in pieces into the flour mixture until the largest pieces resemble the size of peas.  Add the egg yolks and mix lightly with fingertips to incorporate and the dough is crumbly.  Press the dough evenly into the bottom and up the sides of a 9" tart pan with a removable bottom.  Wrap in plastic and refrigerate at least 2 hours or overnight.

Prebake tart shell:
Preheat oven to 375 F.  Prick bottom all over with a fork.  Line the bottom with parchment paper.  Fill liner with dried beans or pie weights.  Bake shell for 15 minutes, or until the edges begin to turn golden.  Remove shell from oven.  Remove parchment and pie weights.  Return shell to oven and cook 10 minutes, or until golden all over.  Remove and cool.

For the filling:
1 pound blueberries, picked over, washed, dried
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Whisk together 1 tablespoon water and cornstarch in a small bowl; set aside.  
Combine 1/2 pound blueberries, sugar and 1 tablespoon water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken - about 3 minutes. Add cornstarch and lemon juice to blueberries. Simmer 30 seconds, stirring constantly.  Fold in remaining blueberries.  Pour into pre-baked tart shell.  Let sit at room temperature until set, at least 1 hour.  Serve with whipped cream or crème fraîche.
 

If you like this, you might enjoy these recipes from TasteFood:

 Blueberry Crostata

Blueberry Lemon Pound Cake

Lemon Tart