The rain has let up and it's turning out to be a pleasantly cool afternoon for picking blueberries. We're open today/Saturday until 4pm and tomorrow/Sunday from 8am until 1pm. Below we included an inspiring What's Ripe Recipe celebrating this month's bounty. Enjoy!
Blueberry Tarragon-Flavored Tartlets with Almond Oil Sweet Crust
This recipe, courtesy of La Tartine Gourmane, is extremely simple, making for tarts easily packed in a picnic basket. Start by making an almond sweet crust and add a little almond flour, organic cane sugar and a bit of tarragon to boost the flavor of the fruit.
- Almond Oil Sweet Crust, recipe below; with or without gluten, as you prefer
- 2 cups blueberries
- 2 tsp tarragon, chopped
- Almond flour (2 Tbsp per tartlet)
- 4 Tbsp fine cane sugar
Sweet Almond Oil Sweet Crust:
(For a 9.5″ large tart — for 6 people — or 4 tartlets)
- 1 cup all-purpose flour (for a Gluten Free variant, use here all-purpose Gluten Free flour with 1 tsp xanthan gum)
- 1/3 cup quinoa flour (*If you cannot find or do not want to use quinoa flour, simply replace with all-purpose flour.)
- 1/4 cup almond flour
- 1/3 cup organic fine cane sugar
- 1/8 tsp salt
- 1/3 cup almond oil (or olive oil, for a variant)
- 1/3 cup cold water (perhaps an extra Tbsp)
- Roll your dough and place in individual molds. Make holes at bottom with a fork. Place in the fridge for 30 min.
- Preheat your oven at 350 F.
- In a bowl, mix the washed blueberries with the sugar and tarragon.
- Precook the crust for 10 min (with rice placed on parchment paper).
- Remove the paper and then sprinkle each tart with 2 Tbsp almond flour.
- Top with the blueberries.
- Cook the tartlets for 20 min. Remove and let cool.