Among our friends this tart is known as Marie’s Famous Blueberry Tart. The fool proof crust is made quickly in a food processor and then simply pressed into the tart pan with floured fingertips. The blueberry version is our favorite, but it is also excellent with peaches, apricots, figs and raspberries.
Tart Crust: 1 ½ cups all-purpose flour
3 tablespoons granulated sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 egg yolk
1 teaspoon vanilla extract
Filling:
3 pints blueberries, rinsed and sorted
¼ cup sugar
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon or nutmeg
Confectioner’s sugar
½ cup heavy cream, whipped until stiff (optional)
1. Tart Crust: Combine the flour, sugar and salt in bowl of food processor and pulse to blend. With the motor running add the butter a few pieces at a time until the mixture is crumbly. Stir the egg yolk and vanilla together until blended. With the motor running add the egg; process just until dough forms.
2. Turn the dough out onto a lightly floured work surface and with floured hands lightly gather together into a bowl. Place in a 9 -10 inch loose bottomed tart pan and with floured fingers tips press the dough evenly along the bottom and up the sides of the pan.
3. Preheat the oven to 425°F.
4. Filling: Set aside 1½ cups of the berries for later. In a large bowl stir the sugar, flour and cinnamon until blended. Add the remaining berries and toss to blend. Pour into the prepared tart shell spreading evenly. Bake 15 minutes. Reduce the oven to 350°F. Bake 35 to 45 minutes or until the crust is golden and the berries are bubbling.
5. While the tart is hot spread the reserved berries in a single layer on top of the cooked berries. Cool thoroughly before removing the outer rim of the tart pan. Sprinkle with confectioner’s sugar before serving. Serve with a spoonful of beaten heavy cream, if desired.
Dried figs and pecans are a match made in heaven. Add chocolate and you’re in paradise. The dough bakes crisp on the exterior while the inside remains soft with moist chewy dried figs. Recipe adapted fromFig Heaven.
8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
3 ounces unsweetened chocolate, coarsely chopped
1 ¼ cups unbleached all-purpose flour
¾ teaspoons baking powder
½ teaspoon salt
2 large eggs
¾ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
6 ounces moist dried Calimyrna or Black Mission figs, stems trimmed, cut into 1/4-inch pieces, about 1 cup
1 cup coarsely chopped semi sweet chocolate
1 cup coarsely chopped pecans
1. Preheat the oven to 350°F. Lightly butter 2 cookie sheets or line with parchment paper.
2. Combine the butter and chocolate in small saucepan and melt over very low heat or combine in a glass bowl and melt in the microwave, about 1 minute. Stir to blend. Set aside until cooled, about 15 minutes.
3. Sift the flour, baking powder, and salt onto a sheet of wax paper. Set aside.
4. Combine the eggs, brown sugar, granulated sugar, and vanilla in the bowl of an electric mixer. Beat until light and fluffy.
5. Slowly beat in the cooled chocolate and butter mixture until blended. Gradually add the flour and beat slowly just until blended. The batter will be very stiff. Stir the figs, chopped chocolate and pecans into the batter by hand.
6. Using a generously rounded measuring tablespoon drop the batter onto the prepared baking sheets leaving at least 2 inches between. Bake one pan at a time until the cookies are set on the top, 10 to 15 minutes, turning the pan halfway through the baking time. Cool cookies on the cookie sheets on a wire rack before removing.
