Blueberry Honey Lemon Tart

Berry season, guys. It’s my happy place. I typically fail at sharing evidence of the berry production on my property because I am too busy shoveling berries into my face. Often times, our berries don’t even make it into something fancy. They’re usually consumed before I make it into the house.

The struggle is real.

Blueberry Bush

These lovely blueberries were bestowed upon us by the Handyman’s coworker and fellow garden enthusiast. Who has so many berries they can give them away in droves??? I need to level up my life.

Bluebs

But I’ll just start with this tart.

I love a recipe so simple that the majority of the ingredients are in the name, don’t you? Bonus points when you don’t even have to go to the store to pick up any ingredients.

Tart Ingredients

I’m a pretty non-fussy baker… Which means I just press out a crust and call it good. I have little desire to expend energy making a perfectly pleated crust. Luckily, that is totally acceptable now, as long as you market it properly. Just add a trendy word or six to the title when you take it to dinner parties for everyone to fawn over. Example: Rustic Organic Blueberry Lemon tart with Local Honey and Artisan Whole Wheat Crust. The longer and more descriptive the name, the more  pretentious  delicious it will taste.

Let me know how that goes for you. Anyway, with no further adieu…

Blueberry Honey Lemon Tart

Blueberry Honey Lemon Tart

Crust (yields 2, freeze one for future, effortless tart making)

  • 2 1/2 cups Whole Wheat Flour
  • 16 TBS (2 sticks) cold unsalted butter, cut into small cubes
  • 1/4 tsp salt
  • 1/4 cup ice water; more as needed

Filling

  • 3 (heaping) cups blueberries
  • 2 lemon, zest and juice
  • 1/4 cup honey
  • 1 TBS corn starch
  • Dash of salt

Instructions

Crust

  1. Combine the flour and salt in food processor and pulse 2 or 3 times to combine
  2. Add the butter and pulse until the mixture resembles coarse meal
  3. Add the 1/4 cup ice water and pulse 3 or 4 times.The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing after each addition.
  4. Turn the dough out onto a work surface and shape into two even disks
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 3 days
  6. When ready to use, roll out a disk of dough to approximately 1/8 inch thick to fit a standard 10 1/4-inch round tart pan (also works well in a cheesecake form, or pie pan… seriously, you don’t need to go buy a tart pan)
  7. Press the dough into the pan and refrigerate at least 10 minutes

Filling

  1. Preheat oven to 400°F
  2. In large bowl, whisk together lemon juice, zest, honey, salt and corn starch
  3. Toss blueberries in honey mixture
  4. Poor filling into prepared crust
  5. Bake for 30 minutes, or until crust lightly browned and filling bubbly
  6. Let cool and insert in face

Strawberry Rhubarb Wine Icecream

Let me start by saying, you need this icecream in your life. Need. It is everything delicious and lovely and spring, and is a little evil. But sometimes, that’s ok. This is one of those times.

Strawberry Rhubarb Icecream

Rhubarb, strawberries, honey, wine, heavy cream… this is all I need in life.

Rhubarb & his accomplices

The beautiful rhubarb in my garden was the inspiration for this endeavor. It really is one of my favorite perennials. Although I also have strawberries in the garden, we never seem to have enough to make something out of. Actually, we never have enough for them to even make it inside the house, despite having six very healthy, productive plants. How do you say ‘no’ to a ripe, sun-warmed berry? They’re consumed just as soon as they’re picked. So, to insure that next spring we would produce enough organic strawberries to make it in the house, we planted over 60 baby strawberries in the front yard as attractive edible groundcover in the flower beds. The manual labor eliminated any guilt from this indulgence.

Strawberry plants

I used to think that making icecream from scratch was excessive; that it was one of those things that is ok to just buy…but then the Handy Man surprised me with an icecream attachment for my Kitchenaid and I learned that I had been so misguided. Homemade icecream is just divine and superior in every way to that stuff at the grocery store labeled “icecream.” This is one of the few items that really isn’t cheaper to make than buy, but the price is comparable, and the quality superior. I like that it also gives you the ability to control the ingredients by using organic dairy, seasonal, local, organic fruit and less sugar.

On that note, this icecream has much less sugar than typical icecream recipes. If you like it sweeter, by all means add more honey, but we really like it this way! It allows all of the flavors to come out, particularly the tartness of the rhubarb, as well as the subtleties of the red wine. These are some pretty adult-flavors, but they also pleased the pallet of our youngest dinner guest at three years old.

And speaking of adult flavors – let’s talk about wine! Wine selection is important because the reduction imparts a surprising amount of flavor, so be sure to pick something you like! I selected a blend that is a little bit fruity, but not sweet, with a Pino Noir-like finish. Merlot would work nicely as well. But the type of wine is much less important than simply selecting something you like. Just try not to eat it all at this state, when it starts to smell really delicious…

Rhubarb-Wine reduction

I wait to churn the icecream until just before it’s time to serve dessert. Mostly because I love to serve it straight out of the icecream machine, while it has that thick, creamy, soft-serve consistency. It’s also a fun party-trick and only takes 10 minutes. Our very wonderful friends baked a strawberry rhubarb pie to pair with the icecream… it was heaven. HEAVEN, I tell you.

Strawberry Rhubarb Wine Icecream

Ingredients

2 cups heavy cream

1 ¼ cup half-and-half

½ cup sugar

½ cup raw, local honey

3 egg yolks

2 cups chopped fresh rhubarb (4-5 stalks)

3 cups chopped fresh strawberries (1 pound)

¾ cup red wine (reserve the rest of the bottle for drinking)

1 heaping tsp cinnamon

1 tsp vanilla extract

Directions

  1. To make the custard base, combine ½ cup sugar and egg yolks in a large bowl. Whisk until pale yellow and set aside. Combine heavy cream and half-and-half in a saucepan over medium heat. Heat until scalding (180°F), or until tiny bubbles start to form around the edge. Do not boil. Slowly add ½ cup of the hot dairy mixture to the egg yolk mixture, whisking constantly, to temper the eggs. Gradually add the rest of the dairy mixture, stirring continuously. Pour dairy and yolk mixture back into saucepan and cook over medium-low heat until mixture reaches 160°F, stirring constantly. Pour mixture back into the large bowl, and place bowl in an ice-filled bowl until custard cools completely, stirring occasionally (about 20-30 minutes).
  2. While that cools, combine ½ cup honey, rhubarb and wine in a saucepan over medium-high heat; bring to a soft boil. Reduce heat to a simmer and let wine reduce for 10 minutes, or until rhubarb is tender and the liquid has a more syrup-like consistency. Remove from heat and let cool for 10 minutes.
  3. In food processor, combine strawberries, wine-rhubarb reduction, cinnamon and vanilla; process until smooth. Fold rhubarb mixture into custard base and refrigerate until cold (at least 2 hours, or overnight).
  4. Freeze icecream according to your icecream-maker’s directions. Eat immediately for soft-serve consistency, or freeze for 2 hours, if firm consistency is desired.
  5. ENJOY!