Blueberry Bonanza

The farmer's market had beautiful, fresh blueberries. They went home with me, and they became two very lovely blueberry tarts. I had a request for the recipe for the first one I made, so I thought I would just include both of them here.

Blueberry Tarts

Shortbread Crust (for 2 tarts):

1 cup butter softened

1/2 cup sugar

2 cups all-purpose flour

To make the crust:

Cream together the butter and sugar. Add in the flour and mix until combined. The crust will be crumbly. Press into two fluted tart pans and bake at 350 for 8-10 minutes. Allow to cool before filling.

Mascarpone Filling:

1 1/4 - 1 1/2 cups heavy whipping cream (I didn't measure)

1 package (8 oz.) mascarpone cheese, softened

scant 1/2 cup sugar (I think this could actually decrease or be left out entirely)

cinnamon

freshly ground nutmeg

For the Mascarpone filling:

Beat the whipping cream with the sugar and spices until soft peaks form. Add in the mascarpone and beat just until combined. Spoon into crust and top with blueberries. Drizzle the top with honey and allow to chill for a couple of hours in the fridge. 

A friend of mine recently found out that she needs to cut dairy out of her diet, and so I made a tart that she could enjoy because the first one I made the filling was almost entirely dairy. 

Lemon Filling:

1/4 - 1/2 cup honey (I didn't measure)

2 Tbsp. all-purpose flour

3 Tbsp. tapioca flour

1/4 tsp. salt

1 1/2 cups water

2 lemons, juiced

2 Tbsp. unsalted butter

4 egg yolks, beaten

To make lemon filling: 

In a medium saucepan combine honey, flour, tapioca flour, salt, water and lemon juice. You could also zest the two lemons and add the zest. Whisk together and cook over medium heat until it boils and starts to thicken. Add in the butter and stir until it melts. Pour a small amount into the egg yolks, whisking continually, and then pour the yolk mixture back into the pan and cook over medium-low heat until it thickens. Pour into the crust and place in the fridge to cool. Top with blueberries.

real lemon bars

Remember when I was telling you way back when that I was craving a really good, tart lemon bar? Well, I decided to make up my own recipe because all the ones I came across were just to much sugar and not enough lemon for me. So here is my real lemon bar recipe.

Real Lemon Bars

Crust: 

1 cup butter, softened

1/2 cup sugar

2 cups unbleached all-purpose flour

Optional: lavender and lemon zest

 Topping:

3/4 cup sugar

3 eggs

1/2 cup lemon juice

2 Tbsp flour

juice and zest of 2 lemons (part of the zest could be in the crust)

Preheat oven to 350*F. Cream together butter and sugar.

Add 1 cup flour and lavender/lemon zest if using them. Add second cup flour.

Press into a lightly greased 9x13 pan.

Bake at 350* for about 14 minutes or until light golden brown.

While the crust is baking, mix together all the ingredients for the topping.

Look at that beautiful crust!

Pour the topping over the crust and bake at 350* for about 15 minutes. Watch it carefully because the topping will burn very easily. If it looks a little runny that is okay as they will set more as they cool.

Enjoy your tart slice of lemon-y goodness!

salted caramel

I am obsessed with salted caramel. I love it. I crave it. I keep a jar in my fridge at all times. I especially love how easy it is to make. Now the first time I tried, I did not succeed, but I have since made several perfect batches of salted caramel, and I feel quiet comfortable with it. This is my favorite recipe I have found, and I don't think it's a coincidence that it's from a blog called Brown Eyed Baker. I was meant to find it. We were meant to be together. It's a beautiful friendship we have going on.

Salted Caramel

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature

 1 cup heavy cream, at room temperature
1 tablespoon sea salt

Start by putting the sugar in a large saucepan over medium heat, and whisk as it begins to melt. The sugar will form little clumps, just keep whisking. When the sugar has melted stop whisking and just swirl the pan. You want all the sugar clumps to melt down before you proceed. Be careful to watch it though because it will burn very quickly. When it has achieved a nice caramel color and all the sugar clumps are melted, add the butter in and whisk as it combines. It will bubble up, so be careful and make sure you use a big enough pan. Then add the cream slowly. Again it will bubble, whisk until smooth. At this point I leave it on the heat for just a little while. Then remove from the heat and add the salt. Honestly, I don't measure the salt. I just add salt and taste until it achieves the amount of salty-sweetness that I desire. Besides it gives me a chance to make sure it is perfect. 

Again, don't get discouraged if you don't get it the first time!! Just keep trying! Because trust me, the result is well worth the effort!