Honey Sweetened Blueberry Pecan Tart

What could you not love about a buttery pecan crust piled high with honey sweetened fresh blueberries? Basically nothing.

This dessert is a riff off of this fresh blackberry pie that we make every summer.  I really love both recipes because the filling is a combination of fresh and cooked fruit, giving it this juicy, not too sweet flavor that I can’t get enough of.   If you happen to get your hands on a whole bunch of really good blueberries, this recipe will not do you wrong. blueberry tartMake sure to chill this tart before you serve it; it’s much better cold.  Top with whipped cream to make it really divine.

HONEY-SWEETENED BLUEBERRY PECAN TART

Ingredients:

For the crust:

  • 1/2 c. toasted pecans, finely chopped
  • 3/4 c. all purpose flour
  • 1/4 tsp. salt
  • 5 tbs. cold butter
  • 3 tbs. honey
  • 1 tbs. water

Combine the flour, salt, and pecans in a mixing bowl.  Work the butter into the flour with a fork.  Add the honey and the water and bring the dough together into a ball using your hands.  Press the dough into the bottom of a 9″ tart pan.  Chill in the freezer for 30 minutes.

Preheat the oven to 350 degrees and bake the crust until golden brown and aromatic, 15-20 minutes.

While the crust is in the oven, cook the filling.

Ingredients for the filling:

  • 5 cups of blueberries, divided
  • 1/2 c. honey
  • 1/2 tsp. lemon zest
  • 1/2 c. water
  • 2 1/2 tbs. instant tapioca (or cornstarch is fine too)
  • 1 tbs. butter

In a medium saucepan, combine 2 c. blueberries with the honey, water, lemon zest, tapioca, and butter.  Mash the blueberries with a potato masher to release some of the juices.  Bring everything to a boil.   Cook until the mixture has visibly thickened, then remove from heat and fold in the remaining three cups of blueberries.

Pour the prepared filling into the cooked pie crust and then chill in the refrigerator for a few hours before serving.

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I Love Tomatoes

Here at Black Dog Farm, the tomatoes are officially in. It took forever because the beginning of the season was so cold and rainy, but the time has finally come when I can walk up to the garden with an empty basket and return with a whole assortment of multi-colored beauties.

Which makes me happy, because this is my favorite breakfast:

over-easy egg, warm tortilla, summer salsa

Nothing quite like the taste of ripe tomatoes and a freshly laid egg.

Summer Salsa

I like to make up a batch of this salsa and keep it in a glass quart jar in the fridge.  I’m not sure how long it lasts because I always eat it within a few days, but I would guess five or six days.

Makes: about a quart

Cooking Time: 10 minutes or so

Ingredients:

  • 6 medium to large heirloom tomatoes of assorted colors (these are my favorite varieties: Ananas Noire, Hillbilly, Copia, TigerellaOld German, Pineapple, Brandywine, and Cherokee Purple)
  • about 1/2 pint. of cherry tomatoes, but really just a big handful.  Sungold and Chocolate Cherry are my favorite cherry types, and their orange and dark red-brown colors are quite pleasing to the eye as well)
  • 1 large shallot, minced
  • 1 jalapeno, seeded and minced
  • 1/4 c. of roughly chopped fresh cilantro
  • juice from 1/3 of a lime
  • a splash of white vinegar
  • 1 tsp. garlic powder
  • sea salt and fresh black pepper to taste

Toss everything together in a big bowl.  Mash it up with a potato masher to get the juices all flowing together.  Taste it. If it tastes bland, add lime juice and salt. 


P.S. To get really crazy, add a cubed up avocado, a can of rinsed black beans, and a splash of olive oil to make a really nice entree salad. Serve it on a bed of baby greens with blue corn tortilla chips and it will blow your mind!