FRC: Paula Dean made a bluenerry tart last week that looked pretty good.

cynupstateny

Well-known member
Even though I don't usually take untried recipes to a dinner party, I plan on making it tomorrow. Instead of using a canned pie filling, I'm making my own . My question; the pie filling is chilling- when I fill the tart shell could I add some uncooked berries to it or do you think it would make it too liquidy? I'm now using fresh berries, since I recently picked and froze about 15 pounds.

 
Well...

I don't think raw berries would make it liquidy unless they had been frozen. However, I'd be a little nervous about trying that out for the first time when it HAS to be right.

I haven't forgotten about your lebanese bean dish, but for somewhat obvious reasons my usual source is thinking of more pressing issues at the moment and I don't want to ask about food till the danger to family has passed...

 
Cyn, look at this recipe on Epi...Open-Faced Fresh Blueberry Pie...also the

No-Bake Fresh Fruit Pie on the site. I've made a version of this several times and it is really delicious. However, the filling is quite stiff before the fresh berries are folded in. I remember some reviewers had problems with the pies being runny. Perhaps you could garnish it with the fresh berries?

http://www.epicurious.com/recipes/recipe_views/views/101866

 
I've never ever seen anyone fail to wolf down a fresh berry tart because it was liquidy...

The worst that could happen is they'll ask for a spoon, or lick their plates in public, but I like Curious' idea of using the raw berries as a garnish at serving time.

 
Here's a nice version of an open blueberry pie with a shortbread crust. T & &

Blueberry Pie (A Canadian Living Recipe)

Base

1 1/4 cups All purpose flour
3 tbsp. Icing sugar
Pinch Salt
2/3 cup cold sweet butter

Optional: Add zest of 1 lemon and 2 T of poppy seeds to the crust.

In a bowl, stir together flour, sugar and salt. Cube butter, using pastry blender, cut into flour mixture until crumbly. Using hands press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10 inch flan pan with removable bottom.
Using fork, prick crust at 1 inch intervals. Bake in 350°F oven for about 20 minutes or until light sandy colour. Let cool on rack.

Filling

2/3 cup Granulated sugar
3 tbsps. Cornstarch
Pinch salt
5 cups Blueberries
1/2 tsp. Finely grated lemon rind
2 tbsps. Lemon juice
1 tbsp. Sweet butter

In saucepan, stir together sugar, cornstarch and salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and lemon rind. Bring to simmer over medium heat; reduce heat and simmer gently, stirring often for about 10 minutes or until mixture is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cool slightly.

Gently stir in remaining berries into saucepan. Spoon mixture into prepared crust; smooth top. Refrigerate for about 30 minutes or until set. (Pie can be made ahead and refrigerated for up to 8 hours.)

Topping

1 cup Plain low-fat yogurt
1/2 cup Whipping cream

Spoon yogurt into paper towel-lined sieve set over a bowl. Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup. Whip cream, stir one-quarter into yogurt. Fold in remaining cream. Spoon over berries. Makes 8 servings.

 
I really don't want to change the recipe at this point. I have all the ingredients and

have already made the berry pie filling. I don't have any fresh berries (as I said- 15 lbs. in the freezer) and they're going for $4.95 a pint at the market! It would make me sick to eat them at that ptice. Guess I'll go with the recipe and hope for the best

Thanks for your input!

 
The tart was delicious and the shortbread crust sensational. If I make it again

I would add no sugar to the cream, or, I'd use fresh fruit to top it.

 
Back
Top