Blueberry Buckwheat Tartlets with Greek Yogurt Cream

The arrival of blueberries at the market (and the farm) signals the start of summer for me. I know they aren't the first fruit to show up to the party, but something about their patriotic hue screams picnics and bbqs, and hot, lazy nights. Where I live, blueberries are plentiful and cheap so I turn to them often for fun, summer treats like these tartlets. 



I baked these little beauties last week on a 90+ degree day when, in a fit of heat induced crazy, I decided to crank up the oven and turn on the stovetop at the same time. What can I say, the blueberries in the fridge were calling and I had to answer despite my assertion that I would not turn the oven on during the heatwave...oops.

I like the combination of fresh and barely-sweetened, cooked fruit here, but if you aren't feeling up to the task of cooking three different components just use fresh berries, any kind you like or maybe some sliced stone fruit. For something a bit sweeter I imagine a dollop of jam would make a fine topping too. I guess what I am saying is that when you have sweet summer fruit at your disposal, you pretty much can't go wrong.



And can we talk about this Greek yogurt cream for a second? It is cool and smooth and just slightly tart which makes it a perfect foil for any fruit you have laying around and nearly impossible to resist eating straight from the fridge. I am already imagining making these little tarts again later this summer, topped with some bourbon spiked peaches.

Blueberry Buckwheat Tartlets with Greek Yogurt Cream

For the Buckwheat Tart Shells
adapted from Desserts for Breakfast
yield, 6 tartlets or 1, 9'' tart

5 1/2 ounces all purpose flour
3 1/2 ounces buckwheat flour
2 ounces sugar
pinch salt
1 egg yolk
4 ounces cold butter
2-3 ounces iced water

1. In a large bowl, stir together the flours, sugar and salt. Using a pastry cutter or two knives, cut in the butter until it is the size of small peas.
2. Add in the egg yolk and stir gently until it is evenly distributed, then slowly stream in the water until the dough will hold together when you press it with your fingers. Turn the dough out onto a piece of plastic wrap and press it into a disk. Refrigerate for one hour. (While the dough is chilling you can prepare the pastry cream, recipe below)
3. To bake the tart shells: Preheat oven to 425ºF and lightly butter 6 removable-bottom tartlet pans.
4. Remove the dough from the fridge and cut it into 6 pieces. Press the dough evenly into the prepared pans and prick the bottoms with a fork. If the dough has softened, refrigerate or freeze it for a few minutes or until it is firm again. Line each tartlet pan with parchment paper or aluminum foil and fill with pie weights or dried beans.
5. Bake the tart shells for 13-15 minutes or until the edges begin to brown. Remove the pie weights or beans and return to the oven to bake for 3-5 minutes more, or until the crust is completely golden brown. Let the shells cool completely before filling and serving.

Greek Yogurt Pastry Cream

8 ounces whole milk
3 egg yolks
1 3/4 ounces sugar
3/4 ounce cornstarch
1/2 vanilla bean, scraped or 1t vanilla extract
1 ounce cold butter
6 ounces plain greek yogurt (non-fat, low-fat or full-fat will all work)

1. Bring the milk to a simmer in a small saucepan with the scraped vanilla bean and pod
2. In another saucepan, whisk together the egg yolks, sugar, and cornstarch until well blended. While whisking, slowly stream in about 1/4c of the hot milk to temper the egg mixture. Continue whisking and pour in the remainder of the hot milk. Remove the vanilla bean pod and reserve for another use.
3. Put the pan over medium heat and whisk vigorously, making sure to get into the bottom and sides of the pan. Bring the mixture to a low simmer and cook until thick, about 1-2 minutes. If you are using vanilla extract, now's the time to whisk it in.
4. Add in the butter and whisk the cream until smooth, transfer to a bowl and press a layer of plastic wrap directly on the surface. Refrigerate until cold and set.
5. After the cream has thoroughly chilled, whisk in the greek yogurt until smooth and evenly combined. Store tightly covered in the refrigerator until ready to use.

Blueberry Filling

12 ounces blueberries, divided
2T honey
2T Gran Marnier (optional)
Zest and juice of 1/2 orange

1. Combine 1/2 of the blueberries, honey, Gran Marnier (if desired) and orange juice and zest in a medium skillet. Warm the berries on medium low heat until they begin to burst and release their juices. 2. Turn the heat up to medium and gently simmer the berries until they are thick and syrupy, about 3-5 minutes. Stir in the remaining fresh blueberries, reserving a few to garnish the tops of the tarts. Refrigerate the mixture until cold.

To Assemble

Divide the Greek Yogurt Pastry Cream between the tart shells, top with a heaping spoonful of the Blueberry Filling and top with additional fresh blueberries and a zip of orange zest of desired (not pictured).  Serve immediately for crisp tart shells. The assembled tarts can also be refrigerated for an hour or so before you serve them, but as they sit in the refrigerator the shells will soften.

The extra blueberry mixture can be enjoyed on the top of yogurt, ice cream, oatmeal, toast or on its own.

Rhubarb Lime Granita

Granitas are a favorite in my arsenal of summer treats because they are such a cinch to put together; take some fruit, add water and sweetener, spice it up if you feel like it, then throw it in the freezer. Done. This one does require you to turn on the stovetop, but only for a few minutes. I hope you don't mind. You will be rewarded with a frozen treat that is bright and tart and the prettiest share of pink and is absolutely delicious with a splash of prosecco on top or maybe with some tequila and a sprinkle of salt? I've heard rhubarbaritas are mighty fine.  

Rhubarb Lime Granita

12 ounces water
1 pound rhubarb stalks, chopped into 1/2'' pieces
3.75 ounces sugar
1 vanilla bean, seeds scraped
zest and juice of one lime
pinch salt

1. Add the water, rhubarb, sugar and vanilla bean seeds and pod to a medium saucepan. Cook over medium heat until the rhubarb is very soft and begins to fall apart.
2. Strain the mixture through a medium sieve into an 8x8 or 9x9 baking dish, pressing gently to extract as much juice as possible. Remove the vanilla bean and save for another use, save the rhubarb solids too. They are great over yogurt. Stir in the lime zest and juice and the salt. Taste the mixture and if you find it to be too tart, add in a bit more sugar and stir to dissolve. Cover the dish with plastic.
3. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture, cover and place back in the freezer. Scrape the granita every 30min or so until it is frozen and crystals have formed. To serve: Spoon the granita into small dishes and top with a squeeze of lime and a splash of tequila, champagne, cava or prosecco if you are feeling festive.

Blueberry Crumb Pie

The East Coast is in for 3 days of 90+ degree weather which means I sure as heck won't be turning the oven on for a few days. I'm glad I baked this pie for the Pie Party yesterday, mostly because blueberry pie always tastes best when you eat it for breakfast the next day, don't you think? I'm also planning on lots green smoothies for breakfast and popsicles for lunch and dinner washed down cold brewed iced coffee to beat the heat. I probably should have filled up the ice trays last night, whoops. 

This pie features my favorite all-butter pie crust, filled with a generously spiced pile of fresh Jersey blueberries and topped with a crispy, nutty crumble. Feel free to substitute your favorite crust if you have one you are attached to. I think having a favorite pie crust is a kitchen milestone to be celebrated, just like summertime and pies.

Blueberry Almond Crumb Pie

For the Crust
makes 2 crusts (you'll only need one crust to make the pie)

This crust comes to you from the talented Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" (among others) and she is not messing around, her recipes are killer. For her crust, Brandi uses a technique called fraissage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

12 ounces pastry flour
1/2 teaspoon salt
8 ounces cold, unsalted butter
4-6 ounces ice water
1 teaspoon apple cider vinegar

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of nickels. Mix the water and vinegar together.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape the sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I have warm hands, so I always chill my dough overnight before I use it.

For the Filling

24 ounces blueberries
2-4 ounces sugar, depending on the sweetness of your berries
1 ounce cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
zest and juice from one small lemon
pinch salt

Pour all of the ingredients into a large bowl and stir gently to combine

For the Crumb


3 ounces all purpose flour
3 ounces brown sugar
4 ounces soft butter
pinch salt
2 ounces sliced almonds

Mix together the flour, sugar, butter and salt until it resembles large crumbs. Gently mix in the almonds being careful not to break them up.

To Assemble and Bake

Preheat oven to 375º and adjust a rack to the lower third of the oven.

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9'' pie pan and crimp the edges. Place in the fridge while you prepare the rest of the pie.
2. Pour the filling mixture into the prepared crust, then top with the prepared crumb topping.
3. Place the pie on a baking sheet and slide into the oven. Bake for 45-55 minutes or until the filling is bubbling and the topping is deep golden brown. Cool completely before serving.