Baking for Brunch

With the fresh blueberries on top

Whenever I go to a nice restaurant that has some sort of brunch buffet spread, I’m immediately drawn to the impressive array of desserts lining the tables. While it would be considered “inappropriate” to have dessert at breakfast (though I’ve certainly been know to indulge in some leftover pie at 7am), sweets can play a very prominent role in brunch.

When brunch is on the earlier side, it can be nice to opt for a dessert that isn’t as loaded with sugar as some of the mousses and cakes you find at places like POV. With summer in full swing and an abundance of fresh fruits, now is your opportunity to whip up a quick and easy fruit tart–that satisfies that sweet tooth without giving you too many cavities.

I’ll admit that I actually made this blueberry tart late last night to follow Dan’s Asian-inspired steak dinner–but it has a great flavor profile to complement any brunch menu. And yes, I had some again this morning to go with my eggs.

This recipe is so simple–and can be adapted for any fruit that you happen to have picked up at the farmers’ market. I had two cartons of blueberries in the refrigerator, so that was the natural choice. This tart is nice because it combines the soft, almost melted consistency of baked blueberries with a topping of fresh ones.

Fresh Blueberry Tart (adapted from Joy of Baking)

  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoon white sugar
  • 1/2 cupĀ  unsalted butter
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
Add the sugar, flour and salt to your food processor and blend until combined. You can do this step by hand, but you’ll want to use your food processor for the next step–so might as well just get it warmed up. Add in the butter and blend until you get a coarse meal type of consistency. Meanwhile, whip the egg and vanilla together in a bowl, and then pour mixture into your dry ingredients. Process for approx. 30 seconds–just until the dough holds together when you pinch it. Use your hands to place your dough into your baking dish, pinching it together as you go. Add ice water if needed to hold together. Note: I just used a rectangular baking dish instead of a tart dish. Use whatever you have around! Stick in refrigerator to cool while you prepare the filling.
  • 1 1/2 cups fresh blueberries
  • 1/3 cup white sugar
  • 1 tablespoon flour
Mix the ingredients together for the filling. If you have used a tart dish, you’ll want to use 2 1/2 cups of blueberries and will need to adjust the other ingredients accordingly. Pour mixture into dish. I left an edge of dough around my blueberries for a crust since I laid my dough flat in the baking dish. As you can see, my tart resembled a pizza more than a quiche. Feel free to do whatever inspires you!

Before popping the tart into the oven

Bake at 450 for 15 minutes and then at 350 for another 10-15 minutes until the crust is golden brown.

With the fresh blueberries on top

Add a layer of fresh blueberries, pressing the fruit into the warm blueberry “jam.” Let cool, serve with ice cream or whipped cream, and enjoy!

Melts in your mouth

About Rachel

Life is an adventure. Live it.
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