Fresh Fruit Tart

Can you believe I've been holding out on you like this? I made these tarts two weeks ago and I'm just now getting around to sharing the recipe with you! I'm so sorry and hope that someday you'll forgive me. These turned out gorgeous and delicious, a perfect way to use up the fresh fruit that has been on sale here lately.



Fresh Berry Tart

Tart crust, enough for one 10" tart pan (I used this recipe, see notes below)
1 pkg. (4 serving size) instant sugar-free vanilla pudding mix
1 1/2 cups milk
1 cup heavy whipping cream
2 tsp. vanilla
3 Tb. granulated sugar
2 - 3 cups fresh fruit, washed and sliced (such as strawberries, raspberries, blueberries, and blackberries)
1 pkg. raspberry flavored Danish Dessert mix
1 1/2 cups cold water
1/4 cup fresh lemon juice
1/4 cup semi-sweet chocolate chips

1. Cook tart crust in 10" fluted tart pan with removable bottom according to recipe directions. Cool completely.
2. Prepare Danish Dessert according to package directions, substituting 1/4 cup lemon juice and 1 1/2 cups cold water in place of the water. Cool completely and set aside.
3. In bowl of stand mixer, whip cream, vanilla, and sugar until stiff peaks form.
4. In medium bowl, mix pudding mix and milk. Fold in half of the whipped cream. Spread pudding/cream mixture into bottom of tart shell. Spread a very thin layer of Danish Dessert over the top of the pudding mixture. Arrange berries on top of Danish Dessert, and top with another thin layer of Danish Dessert.
5. Melt chocolate chips in small bowl in microwave for 30 seconds, stir until completely melted, returning to microwave for 30 more seconds if needed. Put in a small ziploc bag, cut off a very small piece on the corner. Drizzle melted chocolate over the top of the tart. Serve immediately or refrigerate up to 24 hours. Garnish with remaining whipped cream.

Note: I used Dorie Greenspan's "Great Unshrinkable Sweet Tart Shell" recipe...but I did it the lazy man's way, meaning I didn't freeze it in between steps. It shrunk a little, but still turned out delicious in less than half the time.


I also made some mini tarts with the same method, minus the Danish Dessert, and they were delicious as well.

Blueberry Crumb Muffins

These are probably the best muffins I've ever had, and I'm not just saying that. They were totally worth the extra effort to make them from scratch instead of using a mix. This recipe is adapted from Dorie Greenspan, and I hope you enjoy it as much as we did!


Blueberry Crumb Muffins

Crumb Topping:
5 tbsp cold unsalted butter
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup flour
1/4 tsp salt
1/2 cup oatmeal

Muffins
2 cups frozen blueberries, NOT thawed
1 Tb. flour
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2/3 cup sugar
zest of 1 lemon
6 Tb. butter, room temperature
2 large eggs
1 tsp vanilla
1/2 cup milk
juice of 1/2 lemon

1. Preheat oven to 350 dcgrees. Line 20 - 24 muffin cups with papers.
2. Put all ingredients for crumb topping except oatmeal in food processor and mix until small crumbs form. (Don't overmix or the crumbs will all clump together and you'll get a big blob of butter on top of each muffin--not appetizing). Mix in oatmeal with fingers or a spoon. Place in freezer while you prepare the muffin batter.
3. Mix lemon juice and milk and set aside. Mix 1 Tb. flour with blueberries, just to coat the outside of the blueberries; set aside.
4. In the bowl of an electric mixer, mix sugar and lemon zest with the paddle attachment until well combined. Add butter and cream for about 3 minutes, until mixture is light yellow and creamy. Add eggs and vanilla and beat for 2 minutes.
5. Add one cup of flour and mix on low speed until flour is mixed in. Add milk/lemon juice mixture and blend well. Add remaining 1 cup flour and salt, cinnamon, baking powder, and baking soda. Mix on low until just combined. Do not overmix or the muffins will not rise properly.
6. Fold blueberries into batter. Mixture will be very thick.
7. Divide batter between muffin cups, filling only about 1/2 full (I got 22 muffins out of my batch). Top batter with crumb topping, evenly divided amongst muffins. Press down lightly on crumbs so they will stick to the muffin batter.
8. Bake for 20 - 25 minutes or until tops spring back when touched and tops are golden brown. Move to a wire rack and cool at least 5 minutes before serving (or you'll burn your tongue on a hot blueberry...not that I would know or anything).

Stuffed French Toast

Lest you all think that all I ever make it desserts, here is a breakfast recipe! Ok, so it's sweet and delicious and could probably work as a dessert, but it's technically a breakfast food (work with me here). This recipe is perfect for adapting, the possibilities are endless!

Stuffed French Toast

12 slices french bread (sliced 1/4 - 1/2 inch thick)
1/2 cup nutella
2 bananas, thinly sliced
2 eggs
1 cup milk
1/4 cup powdered sugar
1 tsp. cinnamon
whipped cream and berries for topping

1. In large bowl beat eggs, milk, powdered sugar, and cinnamon.
2. Spread nutella thinly on one side of each slice of bread. Top half of the bread slices with bananas, and top with another bread slice to form a "sandwich."
3. Heat large skillet over medium heat. Spray with cooking spray. Dip each sandwich into egg mixture and cook in skillet for 4-5 minutes on each side, until crisp and brown.
4. Top with berries and cream. Enjoy!

*Feel free to experiment with the fillings--raspberry cream cheese and raspberry jam are great together, as are honey nut cream cheese and bananas, thinly sliced strawberry and plain cream cheese, peanut butter and bananas or maple syrup, etc. They're also great topped with strawberry cheesecake ice cream...not that I had that for breakfast today or anything...

Blueberry Cream Cheese Tart

Here is the recipe for one of the pies I made for National Pie Day last week. I've made it a couple of times with a few tweaks, and this time it turned even more delicious than last time. I hope you enjoy it as much as we do!

Blueberry Cream Cheese Tart

Crust
1/2 cup powdered sugar
1 cup flour
2/3 cup butter, softened

Cream Cheese Filling
6 oz. low-fat cream cheese, room temperature
1 cup powdered sugar
1 cup heavy cream
1/4 cup granulated sugar
1 tsp. vanilla

Blueberry Topping
3 1/2 cups blueberries
3/4 cup sugar
1 large egg
2 Tb. cornstarch
2 Tb. water
1 lemon, zested and juiced

1. Preheat oven to 350 degrees.
2. Mix flour, powdered sugar, and butter with fork, two knives, or a pastry cutter until fine crumbs form. Press into 10 inch tart pan with removable bottom. Be sure to press it firmly up the sides of the pan and evenly along the bottom.
3. Bake crust for 10 - 12 minutes or until barely browned. Cool completely.
4. To prepare the cream cheese filling, beat whipping cream with granulated sugar and vanilla until stiff peaks form. In separate bowl beat cream cheese and powdered sugar until smooth and creamy. Fold whipped cream into cream cheese mixture. Spoon over cooled crust and spread evenly. Refrigerate for at least 1 hour before topping with the blueberry topping.
5. To prepare blueberry topping, place blueberries in large saucepan over medium heat. Cook for 5 minutes or until mostly thawed. Sprinkle with sugar.
6. Dissolve cornstarch in lemon juice and water. Add beaten egg. Pour over blueberries.
7. Cook blueberry mixture for 10 - 15 minutes or until bubbly and thick. Cool completely and spread evenly over cream cheese mixture.
8. Serve immediately or refrigerate up to 2 days.