Recipe: Paula's Blueberry Crumb Tart

Paula's Blueberry Crumb Tart

Adapted from Paula Croteau's Farmhouse Kitchen Favorites 

Yield: 2 ten inch tarts or 8 six inch tarts

Ingredients

4 cups fresh blueberries*

1/2 cup blueberry jam**

Flaky Pastry Dough, recipe below

Butter crumb topping, recipe below

Preparation 

Preheat oven to 425 degrees.

Roll pastry dough to desired size: 12 inches for a 10 inch tart or 8 inches for a 6 inch tart. Transfer the pastry dough to a parchment lined, unrimmed cookie sheet, and crimp the edges.

Spread jam on crust and top with blueberries

Sprinkle on crumb topping.

Bake for approximately 30 minutes, or until the crust is golden brown.  

Let the tart cool on the cookie sheet for approximately 10 minutes and then slide it onto a wire rack to finish cooling.

*Note: You can substitute other berries (raspberries, blackberries, strawberries) or stone fruit (apricots, peaches, nectarines) for the blueberries. If doing so, use jam made with the corresponding fruit.

** The Swiss company Hero makes an excellent blueberry jam.

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Flaky Pie Crust

Yield: 2 ten inch tarts or 8 six inch tarts

Ingredients

4 c unbleached white flour

1 Tbsp sugar

1 t salt

1 3/4 c vegetable shortening

1/2 very cold water

1 Tbsp white vinegar

1 large egg, lightly beaten

Preparation

Combine flour, sugar and salt in a large bowl.  Add shortening. Using a pastry blender, cut the shortening into the flour until mixture resembles course crumbs.

In a separate bowl, mix the water, vinegar and egg together.

Gradually add the liquid to the flour mixture; stir until dough forms a ball.*

Divide the dough in half, wrap with saran wrap and flatten.

Chill dough at least 1 hour, or overnight.  Alternatively place in freeze for approximately 30 minutes.

Let dough warm slightly before rolling out to desired size.

*Note: depending on the humidity, you might need less liquid.

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Butter Crumb Topping

Yield: 2 cups

Ingredients

1/2 c unsalted butter, cut into 1/2 inch pieces

1 c unbleached white flour

3/4 c sugar

Preparation

In a bowl, mix together flour and sugar.

Add butter pieces to the flour mixture. Using a pastry blender, cut butter into the flour mixture until course crumbs form. 

Recipe: Rhubarb Muffins

Rhubarb Muffins

adapted from Rhubarb Recipes 

Yield: 2 dozen

Ingredients

For the muffin batter

2 1/2 c all purpose flour

1 t baking soda

1/2 t salt

1 1/4 packed brown sugar

1/2 c vegetable oil

1 egg

1 c buttermilk

1 t vanilla

2 c finely diced rhubarb

3/4 c chopped walnuts

For the topping

1/2 c white sugar

2 Tbsp butter, softened

Preparation 

Preheat oven to 350F

Combine flour, baking soda and salt in a bowl.  Stir to combine.

In a separate bowl, whisk together brown sugar, oil, egg, buttermilk and vanilla.  Pour over dry ingredients and stir with wooden spoon until just combined. Stir in rhubarb and walnuts.

Fill greased or paper lined muffin tins three quarters full.

Combine ingredients for topping and sprinkle over batter.  Bake for 20-25 minutes, or until tooth pick inserted comes out dry.

Recipe: Rhubarb Crisp

Rhubarb Crisp

Yield: 6-8 servings

Ingredients

For the Filling

6 cups sliced rhubarb

3 T tapioca

1 1/4 c sugar

For the Crumb Topping

1/2 c (1 stick) cold unsalted butter, cut into small pieces

1/2 c all purpose flour

3/4 c packed light brown sugar

1 cup rolled oats

Preparation 

Preheat oven to 375F

Place the rhubarb in a large bowl.  Sprinkle with sugar and tapioca.  Stir to combine.  

In a separate bowl, cut the butter into the flour with a pastry cutter (or your fingers). Mix in the brown sugar and the oats to form a course crumb

Pour the rhubarb into a greased baking dish (I use an 11 inch oval baking dish). Spoon the crumb topping over the fruit filling.

Bake for approximately 45 minutes, or until the rhubarb juices have bubbled and thickened.

Recipe: Banana Layer Cake with Cream Cheese Frosting

Banana Layer Cake with Cream Cheese Frosting

Adapted from Bon Appetit Magazine (original recipe: Gabrielle Restaurant, New Orleans LA)

Yield: 12 servings

Ingredients 

2 1/4 c cake flour

3/4 t baking soda

1/2 t baking powder

1/2 t salt

1 c mashed ripe bananas (about 4)

1/4 c buttermilk

1 t vanilla extract

1/2 c (1 stick) unsalted butter

1 1/3 c sugar

2 large eggs

Instructions 

Preheat oven to 350F.

Grease and flour two 8 inch cake pans.

Combine cake flour, baking soda, baking powder and salt in a medium bowl.  In a separate bowl, mix mashed bananas, buttermilk and vanilla.

Using an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, beating well after each addition.  Add dry ingredients, alternating with banana mixture, in 3 additions (begining and ending with dry ingredients); beat well after each addition.

Divide batter evenly among prepared pans.

Bake cakes for approximately 30 minutes, or until tester inserted comes out clean. Cool cakes in pan for approximately 10 minutes before turning onto cooling racks.  Cool completely and ice with Cream Cheese Frosting (See recipe below)

Cream Cheese Frosting

Adapted from Kraft Foods

Yield: 2-1/2 cups

Ingredients

1 pkg (8 oz) cream cheese, softened

1/4 c butter, softened

1 t vanilla extract

1 lb confectionary sugar, sifted

Instructions

Beat cream chees and butter in a large bowl with mixer until well blended. Add vanilla and beat until incorporated.

Gradually add sugar, beating well after each addition.

Note: Cakes iced with cream cheese frosting should be refrigerated.

Recipe: Berry Cobbler with Thyme

Berry Cobbler with Thyme

Adapted from Vanilla Garlic

Yield: 8 servings

Ingredients

1/2 c butter (1 stick), melted

1 c + 2 Tbsp sugar

1 c all purpose flour

1/4 t salt

1 1/2 t baking powder

1 1/2 t chopped fresh thyme

1 c milk

1 t vanilla extract

1 c blueberries

1 c strawberries, quartered

Instructions

Preheat oven to 350F

Lightly butter a 9x13 baking dish.

Melt the butter and set aside to cool.  In a separate bowl, combine 1 cup sugar with the flour, salt, baking powder and thyme.  Whisk in the milk and vanilla extract, and then the melted butter until well incorporated.

Pour the batter into the baking dish.  Evenly distribute the fruit on top, then sprinkle the additional 2 T sugar on top.

Bake at 350 for approximately one hour. (Test by inserting a tooth pick into the cobbler; it should come out clean.)  The top will be golden brown.

Cool for at least 20 minutes on a wire rack. Serve warm with vanilla ice cream or whipped cream.