My sister and I took a trip up the coast a few weekends ago with the intention to go wine tasting. Then we got to our destination town and found out that instead of having the wine tasting at the vineyards, all the wine tasting rooms were housed in an industrial park. And wine tasting isn’t nearly as much fun if you take away the bucolic settling. So we wandered around a bit and happened upon a beautiful blueberry farm with a “pick your own” sign out by the road. We obliged.
By the end of about 30 minutes we had our bucket about half full of blueberries. We headed back to the stand, and ended up paying only 2 dollars for our blueberries!!
After we got our blueberries home, I made a quick tart crust to highlight them.
1 1/4 cups whole wheat flour
1 cup white flour
3/4 teaspoon salt
2 tablespoons sugar
2/3 cup vegetable shortening
6 tablespoons very cold water
Put all dry ingredients into a food processor and pulse to combine. Add shortening and pulse until the the largest bits are roughly the size of small peas. With the processor running, add the water all at once and turn off the processor once all the water is added. Then pulse twice to combine. Remove the dough from the processor and shape into a ball. Roll the dough thin, until it’s a little larger than your pan all the way around. Press the dough in to the tart pan and cut off any excess.
I baked the tart shell at 400 for about 15 minutes, and then added the blueberries. We cooked this for about 15 minutes more, until the blueberries were dark and about to burst.
Here you can see what they look like pre- and post-cooking
Just top with a dollop of whipped cream or a drizzle of lemony simple syrup for a lovel summer treat!