And guarding the blueberries… We had little pails or baskets, and we children picked and ate our fill.
But sometimes I like to make a simple open-faced tart to really show off the fruit.
In addition to blueberry muffins we tucked quarts away in the freezer and we made two pies.
It’s been a good blueberry year here in Vermont, with lots of beautiful fruit that is sweet and ready to be transformed.
The second pie was also easy, made with a press-in dough and little fuss.
This is a good beginners pie, and absolutely delicious.
canola or grapeseed oil
2 tbsp.
water
1 34 to 2 cups flour
14 tsp.
cornstarch
Pinch of salt
14 tsp.
cinnamon
Zest and juice of one lemon
1 tsp.
vanilla extract
Preheat oven to 375.
Place butter in a saucepanover medium high and melt.
Keep swirling, the butter will start to bubble wildly.
Keep the pan swirling, until you see browning on the bottom of the pan.
Keep going until it is nut brown and nutty in aroma.
You want a deep brown, but not burned.
The bubbles will subside somewhat.
Pour into a bowl to cool for a moment.
Add the oil and water.Set aside.
In a bowl, place1 34 cup of the flour, the salt and sugar.
Add the butter mixture and with a wooden spoon mix it into a ball.
If it looks too wet, add more flour.
You want a ball that holds its form in the bowl.
Press into a 9 1/2-inch tartpan with removable bottom.
To make the filling,Place all the ingredients in a bowl and gently mix.
Add to the filling and place on a baking sheet lined with parchment paper to catch any spills.
Bake for 55 to 65 minutes.The filling will be bubbly, but loose looking.
If it hasnt bubbled, bake it longer, it needs to boil to activate the cornstarch.
When done, remove from the oven and top with another cup or so of fresh blueberries.
They will sink into the hot filling a little.
Let the tart cool completely.
8 to 10 servings.
Apricot is the traditional, but it’s possible for you to use what you have.
Copyright 2019 or current year, Dorothy Grover-Read, The New Vintage Kitchen.
