Posts tagged ‘blueberry’

January 28, 2011

Blueberry and Blackberry Tart

 

Blackberry and Blueberry Tart

Last weekend, we celebrated my mother’s 55th birthday. She absolutely refused to have a party but was okay with coming over for lunch. Now, I’m HUGE on birthdays…HUGE, and I can’t let a birthday go by without dessert, so I knew I had to make something special for my mother.

Being that she’s a bit of a health nut, I wanted to make something with fruit (and blueberries and blackberries just so happened to be on sale at my local grocery store). This tart was absolutely to-die-for. The picture…okay, I’ll admit, not the best. It kind of looks like a giant pool of blue and black berries but seriously, having tasted it, I’m willing to dive right into it. The tart was devoured and my mom loved it…and she’s not an easy customer to please.

The tart itself is not too sweet and is super easy to make…which makes it all the more appealing for me. I definitely recommend this if you’re in search of a quick dessert.

 

Blueberry and Blackberry Tart

Ingredients

Shell:
1 1/4 cups flour
3 tablespoons icing sugar
Pinch of salt
2/3 cup cold butter, cubed

Filling:
2/3 cup sugar
3 tablespoons cornstarch
Pinch of salt
1/3 cup cold water
4 cups blueberries, divided
1 cup blackberries
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon butter

Directions

Preheat oven to 350 degrees F.
In the bowl of a mixer, combine flour, sugar, and salt with the paddle attachment. Cut in butter until crumbly.
Press dough together with fingers until it holds together. Press dough into 10-inch tart pan with removable bottom.
Prick all over with fork. Bake in bottom third of oven until light golden, about 20 minutes.
Let cool on rack.

For the filling:
In a saucepan, stir together sugar, cornstarch and salt.
Whisk in water, 2 cups blueberries, lemon zest, and cinnamon.
Bring to simmer over medium heat. Reduce heat and simmer gently, stirring often, until glossy and thickened (about 10 minutes).
Remove from heat and stir in lemon juice and butter. Let cool slightly.
Gently stir remaining berries into cooked berry mixture. Spoon into prepared crust and smooth top. Refrigerate for about 30 minutes, or until set.

Source: Adapted from One Cake Two Cake

January 26, 2011

Cranberry and Blueberry Mini-Muffins

 

Cranberry and Bluebery Mini-Muffins

I have to start off by saying, these are my absolute favorite  go-to muffins.

I don’t think I’ve ever run into a person that has not enjoyed these…and I’ve been making these for years so I have a pretty large sample size. They’re soft and delicious and practically melt in your mouth…and the crumb topping…there aren’t even words for it.

I usually make these with just blueberries and full-size, but it being winter and having made these for a baby shower, I made mini-muffins and included cranberries and you know what? They tasted just as good with cranberries…and the fact that they were mini just meant that I could eat twice as many of them.

Cranberry and Blueberry Mini-Muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup fresh blueberries
1/2 cup fresh cranberries

For the crumb topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
Divide batter evenly into two mixing bowls.
Fold in blueberries into one bowl and cranberries into the other bowl.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Source: Adapted from: AllRecipes

January 7, 2011

Cranberry-Blueberry Pie

 

Cranberry and Blueberry Pie

Alright, I know. The holidays are over. That doesn’t mean though that a girl can’t enjoy some pie right?

I have a strong conviction that a week without dessert would be completely incomplete. We work hard. Not just Francis and I;  but we, people in general. We wake up early and stay at work late. We take short lunch breaks and we often take work home with us. We live with stress strapped to our backs…financial stress, family stress, work stress. We deserve dessert. At least once a week. Doctor’s  orders (okay, I’m not a doctor yet, but give me a few months).

I found this pie in the November issue of Bon Appetit Magazine. I know it’s supposed to be a ‘Thanksgiving pie’ but eating cranberries and blueberries in January doesn’t make them any less delicious. The flavors of cinnamon and nutmeg mixed with the fruit will warm up any cold winter day.  The crust is my go-to pie crust; a Williams Sonoma recipe that I have been using for years and has never failed me.

Again, I feel like I must apologize for my picture quality. Not my best work, but what can I say? When there’s a pie to be eaten, food photography doesn’t become my highest priority.

Happy Friday! Bon Appetit!

Cranberry and Blueberry Pie

Ingredients

For the crust
2 1/2 cups unbleached all-purpose flour
2 Tbsp sugar
1/2 tsp salt
16 Tbsp butter – cold (2 sticks), cut into 1/4 inch cubes
Approximately 6 Tbsp very cold water
Heavy whipping cream (for brushing)
Grated nutmeg (for sprinkling)

For the filling

16 oz frozen blueberries (do not thaw)
12oz (3 cups) fresh or frozen cranberries (do not thaw)
1 1/4 cups sugar
3 Tbsp cornstarch
2 cinnamon sticks
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon peel

Directions

For the filling

Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). Remove cinnamon sticks.
This can be made three days ahead and chilled.
For the crust:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt.
Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
Add the water and mix with a fork just until the dough pulls together.To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl.
Add the butter and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
Add the water 1 Tbsp at a time and mix on low speed just until the dough pulls together. 

Transfer the dough to a work surface, pat into a ball and cut the dough in half.
Pat each half into a round, flat disk. Working with one disk at a time, lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin.
Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
Line a 9 inch glass pie dish with the first flat disk.Press any scraps trimmed from the first round into the bottom of the second disk.Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

Assembly

Position rack in the center of the oven and preheat oven to 400 degrees F.
Place the filling in the pie dish, spreading it with a rubber spatula.
Roll out second dough disk to 13×10-inch rectangle. Cut dough lengthwise into 3/4-inch-wide strips (11 to 12 strips).
Arrange half of dough strips across top of filling, spacing evenly apart.
Form lattice by arranging remaining dough strips at right angle to first dough strips and weaving strips, if desired. Trim off excess dough from strips.
Brush edges of bottom crust lightly with whipping cream. Press dough strip ends to adhere to bottom crust edges.
Fold edges of bottom crust up over strips, pinching to seal.
Crimp edges decoratively. Brush edges and lattice lightly with cream.
Sprinkle lattice strips lightly with nutmeg. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour 10 minutes. Cool pie on rack.

Source: Pie: Bon Appetit Nov 2010 – Cranberry Blueberry Pie
Pie Crust: Basic Pie Dough – Williams Sonoma