Seasonal Fruit Desserts: From Orchard, Farm, and Market<\/a>![\"\"](\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=growntocook-20&l=as2&o=1&a=B006QS0OTM\")
\n<\/em><\/span><\/p>\nServes 8<\/span><\/p>\nDough:<\/span><\/p>\nTart dough<\/span><\/p>\n115 g (\u00bd cup) unsalted butter, at room temperature<\/span><\/p>\n60 g (1\/3 cup) sugar<\/span><\/p>\n1\/4 tsp salt<\/span><\/p>\n3 eggs, at room temperature<\/span><\/p>\n\u00bd tsp vanilla extract<\/span><\/p>\n120 g (1 cup) unbleached flour<\/span><\/p>\nFilling:<\/span><\/p>\n300 g (2 cups) wild blueberries<\/span><\/p>\n1 \u00bd tbsp all-purpose flour<\/span><\/p>\n3 tbsp unrefined sugar<\/span><\/p>\n1\/8 tsp salt<\/span><\/p>\n1 tsp grated lemon zest<\/span><\/p>\n180 ml\u00a0 <\/span>(\u00be cup) sour cream<\/span><\/p>\n1 small egg or 1 large egg yolk<\/span><\/p>\n\u00bd tsp vanilla extract<\/span><\/p>\n2 pinches of freshly grated nutmeg<\/span><\/p>\n\u00a0<\/span><\/p>\nPreheat\u00a0oven to 175 degrees Celsius (350 F). Butter a 22 or a 24 cm (9 to 10 inches) round spring form. (You could also use a 20 to 22 cm square pan). <\/span><\/p>\nBeat the butter with sugar and salt until light and fluffy. This is of course easier with an electric mixer, but a wooden spoon and a bit of muscle will do nicely. Add the eggs, one at a time, beating well after each addition. Add vanilla, then flour and mix just to combine. Using a spatula, smooth the batter into the springform, pushing it up against the edges to make a slight rim. If the batter is very soft, refrigerate for 10 minutes to make it easier to handle, then finish shaping the sides.<\/span><\/p>\nIn a medium bowl, toss the blueberries with the flour, sugar, salt and lemon zest. In another bowl or a jar, mix sour cream with the egg, vanilla and nutmeg. Scatter the fruit over the batten, then carefully pour over the custard. Bake until the custard is set, about 30 minutes. Remove and let cool briefly to serve slightly warm. Though it\u2019s perfectly good the next day, too.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"Do you remember how everything was better when we were young? The summers endless and the sun brighter? I also clearly remember that wild blueberries were plentiful every summer. I remember how I went to the woods to pick them…<\/p>\n
Read more →<\/a><\/p>\n","protected":false},"author":1,"featured_media":2476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_s2mail":"yes","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,11,27,31],"tags":[],"class_list":["post-2467","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-fruits","category-summer","category-tarts"],"jetpack_shortlink":"https:\/\/wp.me\/p1UM10-DN","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2013\/08\/sized__MG_8559.jpg?fit=900%2C600&ssl=1","_links":{"self":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/2467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2467"}],"version-history":[{"count":9,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/2467\/revisions"}],"predecessor-version":[{"id":3305,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/posts\/2467\/revisions\/3305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=\/wp\/v2\/media\/2476"}],"wp:attachment":[{"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.growntocook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Blueberry](\"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2013\/08\/sized__MG_8561bw.jpg?resize=600%2C400&ssl=1\")
<\/p>\n![\"Blueberry](\"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2013\/08\/sized__MG_8570.jpg?resize=600%2C400&ssl=1\")
Therefore, sadly, there were never enough berries to make our favourite kuchen<\/a>\u00a0but we made the most of what what we could and made blueberry ice cream<\/a>\u00a0and then blueberry filled dumplings and lastly this cake. It requires less blueberries but is still very much a berry tart. It is also conveniently easy to make. Even though it\u2019s custard-filled, there is no chilling, rolling out and prebaking\u00a0because the dough is actually a batter. You just use a spatula to smooth it into the baking form, making a low rim, throw in the berries, pour over the custard and in the oven it goes. The custard is made with sour cream with gives it a slight tang and spiced with nutmeg and lemon zest. The blueberries look like little purple bubbles in the cream custard \u2013 pretty! Also important.![\"Blueberry](\"https:\/\/i0.wp.com\/www.growntocook.com\/wordpress\/wp-content\/uploads\/2013\/08\/sized__MG_8559.jpg?resize=600%2C400&ssl=1\")
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