Lots of blueberries for the freezer, for jam, for desserts, for simply eating. Last night I made a blueberry custard tart for guests. The recipe came from Deborah Madison's Vegetarian Cooking for Everyone and was very simple: just mix 2 cups of berries with 3 Tbs molasses and some lemon zest and put in a layer on a prebaked tart shell; cover with a custard made of 1 egg and 2/3 cup sour cream with 1 teas vanilla and a little nutmeg. Bake at 425 degrees for about 30-35 minutes. There's not much custard or flavoring, so the stars of the tart are the berries, whose taste really shines through here. We all agreed: excellent dessert.
Sounds like a great recipe!
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