You’re Gonna Make It

Brown Butter Blueberry Tart

The heat wave seems to be back, so time to start avoiding the kitchen again.  However before the second round of craziness began I was able to clean out the rest of the blueberries I purchased from the market last week.  I had reserved these with the intention of making a tart, and that’s exactly what happened for once.  A long time ago I had made a brown butter tart, but it didn’t work out as well as I planned.  This time I decided to add way less sugar and left out the vanilla to insure that the nuttiness of the brown butter shined through.  Perfection!

 

Brown Butter Blueberry Tarts

Ingredients

2 cups fresh blueberries

1/4 cup sugar

2 large eggs

1/4 cup all purpose flour

1/2 cup unsalted butter, diced

Instructions

  1. Prehat oven to 375
  2. Heat the butter in a small saucepan over medium heat. Once melted stir constant to insure the butter browns but doesn't burn. Set aside once the butter has turned a peanut butter shade.
  3. Meanwhile whip the sugar and eggs until light yellow, add the flour before slowing adding the browned butter. Mix everything together and then pour into a prepared 9in pie crust.
  4. Bake for 35minutes, the crust should be brown and the filling should be golden and bubbling around the edges. Serve warm!
http://dancingveggies.com/2012/07/youre-gonna-make-it.html

For this recipe I used a standard butter crust that I had great success with in the past, although I was tempted to try a brown butter crust.

In garden news, I was finally able to harvest my first yellow squash!  I also have two little black beauty eggplants growing, along with three Japanese eggplants, and more tomatoes/peppers than I care to count.  I’m starting to research canning methods and right now I’m looking at the slow cooker method.  If anyone has any suggestions, tips, or words of caution please leave them for me!  This is totally new to me so I’m slightly nervous.

4 thoughts on “You’re Gonna Make It

    1. not the song I had stuck in my head when I wrote the post, but still works!!! Love me some MTM 🙂 Thanks for the links, going to try the first batch either this weekend or next so I’ll let you know what happens

      1. Hi Amanda, I love your blog .. I am going to make this with Rachael as soon as she gets back from France this weekend. We love to cook together and looks delish.
        I too would recommend the hot water bath canning method , we did lots of that back when we lived in Oregon and had great results with Tomatoes , Applesauce and Peaches. I think canning is a truly lost art, and the big pot is great to have around for those times you need a really really big one ! We use ours for Lobster, I realize you may not indulge in that particular crustacean but we have also done huge chili batches and such as well. Give a hug to Joe !

        1. Thank you!!! Let me know how the tart turns out. I hope to start canning in the next few weeks, my tomatoes have been insane this season. I’ll make sure to post pictures of any successes

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