Thursday, April 12, 2012

First Asparagus (but I'm really talking about the excellent blueberry tart) UPDATED with recipe

My photos are of the first asparagus are very poor (I'm battling a general streak of incompetence right now - or apathy or something).  The blueberry tart outshone everything.  But trust me:  we ate the first asparagus for supper tonight and it was good.

supper tonight:sesame noodles with asparagus, carrots, and cabbage
hot & sour soup
extra-special blueberry tart

Our version of sesame noodles is cold noodles with veggies like cucumber, purple cabbage, shredded carrots, and scallions. Plus a peanut dressing, sesame seeds, and an herb like cilantro or Thai basil. 

Now.  Blueberry Tart. 

My co-worker Tina made this recently for her birthday and very kindly saved a piece especially for me.   I requested the recipe even before I ate a bite, because I am a one-trick pony with my frozen blueberries (these excellent muffins).  That is lame. 

The tart is a standard berry tart, but with fresh ginger, mint, and lime juice added and WOW.  It's a great complement to the blueberries. 

We all loved it.  My husband was sneaking bites off Ben's plate.  I guarded the other half of the tart for supper with my sister tomorrow night (better be prompt, Mel!).

Ok, here's the recipe (I was upstairs and the recipe was downstairs last night).

Blueberry & Ginger Tart
from a page of Taste of Home from Tina (modified by me)

I made this using my shortbread crust recipe and a leftover cup of pie crumbs in my freezer from a pie I can't recall.  My crust has 2 Tbsp. of sugar compared to the 3/4 cup sugar called for here.  We thought the balance of sweetness the way I made it was just right.  Also, I would include a little (maybe 1 tsp.?) lime zest in the filling.

Make a tart crust.  Cut together:
1 3/4 cups flour (I used about half whole wheat pastry flour)
3/4 cup brown sugar
3/4 cup cold butter
pinch of salt

Remove 1 cup.  Set it aside for topping.  To the remainder, add:
1 Tbsp. fresh lime juice

Press this mixture into a 10 or 11" tart pan (removable sides are optional).  Set crust aside.

In a mixing bowl, mix:
3 1/2 cups fresh or frozen blueberries, thawed
2/3 cup sugar
4 tsp. cornstarch
1 Tbsp. fresh lime juice
1 1/2 tsp. minced fresh ginger
2 tsp. minced fresh mint leaves

Transfer blueberry mixture to crust.  Spread around evenly.  Sprinkle reserved crumbs on top, leaving a 1" border around edges.  Bake at 400 F for 40-45 minutes, until blueberry filling is bubbling and crust is browned.  Serve warm or cooled, not hot. 


Beth said...

We want a recipe!
We want a recipe!
(can you hear "us" chanting out here?!) :-)

Lisa said...

Ginger, mint and lime juice! Who would ever think of those with blueberries, never mind all together? But I'm going to remember this!

oukay said...

But where is the recipe??? Please?!

BLD in MT said...

Margo, what do you mean when you say "the first asparagus"? Are you growing it now? Or was it the first time for your kids or something? Perhaps you mentioned it previously and I am just being a space-cadet. I ask mainly because Matt and I have of recent become ravenous for asparagus. It is so darn good. And you gotta love a vegetable the grows back every year.

Anonymous said...

Your posts make me hungry! I love the two pictures in a smile...awesome smile! Very nice.

Deanna Beth said...

Sounds amazing! I am definitely making this. It seems like I'll be picking berries again in no time and I still have some languishing in my freezer.

Margo said...

BLD, sorry to be unclear! I was really distracted by the tart.

I mean that this is the first asparagus we have seen at our farmers' market. We are thinking of putting in a patch, but we haven't yet. I adore asparagus and find it very versatile.

Polly said...

YUM! Our asparagus is growing and beautiful--I planted it last year so we won't harvest until either next spring (a tiny harvest) or, more likely, 2014. I haven't seen any at market yet, but then again I skipped last week....

And I'm a one-trick-blueberry pony, too--usually cobbler. But I prefer blackberry cobbler and this tart looks wonderful. I'm going to see if we have any blueberries in the freezer that need to be used up!

Beth said...

Thanks for the recipe!!

BLD in MT said...

Oh....yeah... I should have probably figure that out. Maybe I was distracted by the tart IS pretty distracting.