In keeping with the I-really-want-summer-to-be-here theme this week, I'm posting this pic. This is a summer dessert that Kris makes that is simple, fresh, and damn good. The secret to this dish is waiting for the Maine blueberries to be at their peak, when they're big, plump, and sweet. She makes everything from scratch; the filling is creamy, the blueberries release their natural sweetness, and the crust crumbles in your mouth. They are best when it's 90 degrees out, the humidity is off the charts, and they come right out of an ice cold cooler. I can almost taste one now...
Friday, February 27, 2009
Friday Night Food Porn
Native Blueberry Tart
In keeping with the I-really-want-summer-to-be-here theme this week, I'm posting this pic. This is a summer dessert that Kris makes that is simple, fresh, and damn good. The secret to this dish is waiting for the Maine blueberries to be at their peak, when they're big, plump, and sweet. She makes everything from scratch; the filling is creamy, the blueberries release their natural sweetness, and the crust crumbles in your mouth. They are best when it's 90 degrees out, the humidity is off the charts, and they come right out of an ice cold cooler. I can almost taste one now...
In keeping with the I-really-want-summer-to-be-here theme this week, I'm posting this pic. This is a summer dessert that Kris makes that is simple, fresh, and damn good. The secret to this dish is waiting for the Maine blueberries to be at their peak, when they're big, plump, and sweet. She makes everything from scratch; the filling is creamy, the blueberries release their natural sweetness, and the crust crumbles in your mouth. They are best when it's 90 degrees out, the humidity is off the charts, and they come right out of an ice cold cooler. I can almost taste one now...
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment