During the fall and winter, we crave those warm, comforting desserts like apple and pumpkin pies, cookies and hot chocolate, or elaborate holiday desserts utilizing rich chocolates or caramel. However, as the months turn warmer and we start spending more time outside we want things that are comforting, yet light. Cool, but refreshing. Sweet, but tart. We want to feel like we ate something deliciously good for our body without feeling as if we have to go and run 8 miles to burn it off.
Thus, fruit desserts are the perfect way to go: pairing them with a light cream and tart-dough base make some of the best desserts for the spring and summer months! The options are endless but for a healthy and yummy option blueberries are some of the best fruits out there for you: stuffed full of antioxidants, vitamins and minerals: they are an excellent choice for a dessert. You can just use plain blueberries, of course, but pairing them with lemons carries them one step further and elevates your treat to a whole new level. The tartness of the lemon complements and enhances the special flavor of the blueberry and makes it a wonderful combination.
Here is an easy blueberry recipe that utilizes lemons and blueberries and is simple to put together, yet elegant to serve at any event.
~ Use a pre-made pie or tart pastry cooked according to package instructions OR make your own with the following recipe
~ 1 ½ cups all-purpose flour
~ ½ cup confectioner’s sugar
~ ¼ teaspoon salt
~ 9 tablespoons very cold butter, cut into small pieces
~ 1 large egg
~ Pulse the flour, sugar, and salt together in a food processor. Add the butter pieces and pulse until the butter is roughly cut in (it should look like a mixture of coarse cornmeal and peas).
~ Add the yolk of the egg and process in pulses – about 10 seconds each – until the dough forms clumps. Turn dough onto work surface and knead lightly to bring everything together. Chill the dough, wrapped in plastic, for about 2 hours.
~ Butter a 9-inch fluted tart pan with a removable bottom. Roll out the dough and fit it to the tart pan. Poke the crust with a fork and freeze for 30 minutes.
~ Preheat oven to 375 degrees F and butter a piece of foil and place the butter foil side down on crust. Bake for 20-25 minutes. Remove foil and bake for 10 minutes longer until golden brown. Let cool and use in any recipe calling for a tart crust.
~ 1 jar lemon curd (about 1 cup)
~ 1.5 cups heavy cream, whipped and sweetened
~ 4-5 cups fresh blueberries
~ Mint leaves (optional)
~ Spread the whipped cream on the bottom of the cooled tart crust.
~ Carefully spread the lemon curd over the whipped cream
~ Spread the blueberries over the lemon curd and garnish with mint leaves for an added touch.
~ Refrigerate for at least an hour and serve within 4 – 6 hours of making.
Serves 8 – 12