Rhubarb Tart with Fresh Blueberries

Trying to figure out what to serve that would be red, white, and blue for our 4th of July breakfast, I decided to make our favorite rhubarb tart and top it with fresh blueberries. Smarty-britches retorted that the crust wasn't really white...so, our breakfast was red, beige, and blue. Fine!

1 batch of sweet Pâte Brisée
4 C sliced rhubarb
1/2 C organic granulated sugar
1 t pure vanilla extract
2 T flour
2 T softened butter

In a large mixing bowl, toss together the rhubarb, vanilla, sugar, flour, and butter. Preheat the oven to 425.

Roll the chilled Pâte Brisée out between 2 sheets of parchment paper and lay it on your baking stone (or sheet). Spoon the mixture into the center of your crust, leaving about 2" on all sides.

Gently fold the crust up to create a free-form tart. Sprinkle with granulated sugar and bake for 45-50 minutes - until the crust is firm and lightly golden. Let cool slightly. Serve warm, sprinkled with fresh blueberries.

I also poured some sparkling blueberry juice and floated more fresh berries on top. Festive enough.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog