We're Open for Blueberry Picking this Weekend

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.

Photos by La Tartine Gourmande

Photos by La Tartine Gourmande


  • 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.
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