Posts tagged blueberry
Blueberry Tarts
They are just the cutest thing!

They are just the cutest thing!

At work we got into the discussion about the role of Pop-Tarts (Kellogg’s food item) in the American food systems. That sounds high brow, I’ve actually talked about the Pop-Tart Index as it relates to natural disaster, but we really were talking if we eat/buy them or not. Not too many opinions are in the middle is the takeaway, FYI.

I mentioned that I make tarts and one person was incredulous-she’s a pro Pop-Tarter. I asked what flavor she’d like to see and well here they are.

FILLING

1 quart blueberries

1 cup sugar

1/2 cup water

1 lemon, zest and juice

CRUST

3 cups flour

1 1/2 cup butter, cold grated

1 1/2 tablespoon sugar

1 1/2 teaspoon salt

1 egg

1 egg yolk

1/4 cup milk

ICING

2 cups confectioner’s sugar

1/2 teaspoon vanilla

2 teaspoon milk

color and sanding sugar

In a pot combine the blueberries, sugar, water, zest and juice. Cook down until thick, stirring regularly. Cool.

In a large bowl combine flour, salt and sugar. Add the grated butter and rub into the flour mixture. Add eggs and milk. Add more milk if necessary. Your dough should barely be moist enough to hold together. Divide in half, wrap in cling film, chill/rest 30 minutes.

Roll between 2 pieces of parchment paper to 16x12 inches. Cut into 16 4x3 inch rectangles. Set in the refrigerator. Roll the other half the same way and size and cut like first sheet. Fill the pocket with fruit filling about 2 teaspoons each. Don’t over fill however try to get the filling to the corners, but leave the perimeter empty of filling. Moisten the perimeter with water and top with a rectangle of dough. Push the edges together with a fork and dock the top of the tart a few times. Repeat until all 16 are made.

Bake 20 minutes at 350 degrees. Cool 10-15 minutes before icing the tops

Mix the icing being sure to add no more milk then necessary to get a thick spreadable consistency. Spread on the still warm tart and immediately sprinkle with sugar before moving to the next tart. The icing gets a skin pretty quickly.

No toast necessary!

No toast necessary!


Raspberry Rose Sables / Blueberry Lavender Sables
Of course I bought little pink and lavender cookie plates once upon a time.  

Of course I bought little pink and lavender cookie plates once upon a time.  

I went to a wedding this weekend. The bride is my New Favorite Friend of 2017, but if you pressured me you might get me to say I like her groom even better. But I'd be a liar. Or maybe it's not a lie. I'll never tell. And the good news is now that they are married I don't ever have to pick. 

So he's part Italian...and you know that means COOKIE TABLE. On the table was an unassuming cookie. It was beige with red bits. I took it home, because taking away a box of cookies is what you do, and ate it before going to bed. Because eating cookies before going to bed is what you do.

It haunted my dreams.

I didn't expect rose nor raspberries. I expected cherry maybe. I looked it up, hoping it was a thing. It's a thing and not a little one. Apparently, it's a New York Times published cookie by Pierre Hermes. I ordered the ingredients from Amazon Sunday morning. While there I ordered lavender oil for cooking too. I thought how about a purplesque cookie with blueberries instead of raspberries. 

Truth be told, unsurprisingly the raspberry rose ones are tastier, but they are both gorgeous. Though my cookies are very much more pink than the ones at the wedding. They taste hauntingly delicious. And let me state for the record, I loathe a sliced cookie, but I did it here because Pierre told me to, and I survived. 

The recipe is cut and pasted below, just incase the link to the NYT ever goes down. 

INGREDIENTS

FOR THE SUGAR:

  • ¼ cup (60 grams) sanding sugar
  • ¼ teaspoon pure rose extract (like Star Kay White)
  •  Red liquid food coloring

FOR THE SABLÉS:

  • ½ cup (10 grams) freeze-dried raspberries
  • 1 ½ cups (204 grams) all-purpose flour
  • 1 stick plus 3 tablespoons (155 grams) unsalted butter, at room temperature
  • ⅓ cup (67 grams) sugar
  • ½ teaspoon pure rose extract (like Star Kay White)
  • ¼ teaspoon fleur de sel

    PREPARATION

    1. To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
    2. To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don’t expect perfection — it’s fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
    3. Working with a mixer, beat the butter at medium speed until it’s soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
    4. Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they’re completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
    5. When you’re ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
    6. Unwrap the logs, trim the ends if they’re ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
    7. Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve — or pack into a container — when the cookies come to room temperature.
    Charlottes Sweet and Otherwise.
    Individual Blueberry Charlotte Royale 
    I know two little girls named Charlotte and they both go by Charlie. They are both little spit-fired darlings who will change the world some day. They came before Her Royal Princess so I do believe the parents were simply smitten with the name. How do you pick a child's name?

    The Daring Baker's Challenge was about making Charlottes. Which are basically about an inner filling and an outer layer. I would say cake and mousse, but they can be savory. My Guacamole Zucchini Charlotte is an example.
    Blanched zucchini and diced tomatoes. 

    Smooth guacamole made with cream cheese, cumin, lime and cayenne. 


    There is a Royale, which has slices of roll cake lining a dome shaped pan, filled and topped with more cake. It is served inverted and sliced.

    The Russe, which has a round Lady Finger wall and cake bottom filled with delicious cream. There is typically a wide ribbon festooned around the cake.

    Then there is the savory Charlotte. It's hard not to think 1952 Jell-o mold with celery and cottage cheese, but they really are an elegant presentation. In this day when it's a nice touch to scrape the pre-made hummus out of the plastic container into a dish or when the fanciest thing on the pot luck spread is the cheese log rolled in nuts, a Charlotte is breathtaking. Oh, I'm delighted to be invited and I'd never say a thing to anyone, I promise. But it doesn't hurt to try a little.

    The Charlotte Royale I made was formed in individual spring form pans. I made a roll cake with blueberry filling and blueberry mousse.

    I didn't get a Russe made by the end of the month, time got away from me.

    Do you potluck regularly? Do you theme the meal or fly loose and fancy free? Are you more the dinner party type?