Spring is definitely in the air, so bring on those fresh spring flavors. One that comes to my mind is lemon — zesty and full of some spring ‘zing’. My first thought is to pair lemon with some wild blueberries. I realize we are a long way from blueberry harvest time but the good news is that WILD blueberries are as good frozen as they are fresh. None of the nutritional values or antioxidant goodness is lost by freezing.
Canada is the world’s largest producer of ‘low-bush’ blueberries, which is another name for the wild blueberries native to eastern North America. They grow best on treeless land or on land that has been burned over. Growers do not plant them but instead manage wild stands that spread naturally by means of underground runners. The berries are often not uniform in appearance since managed fields can have several distinct runner systems.
The wild blueberries have a sweeter, tangier more intense flavor than their cultivated cousins. Harvest time comes in late August to early September, generally only lasting a few weeks.
This simple little dessert lets us get into the summer blueberry ‘season’ a little earlier and still has all the flavor.
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- 1 1/2 cups butter,
- 2/3 cup powdered sugar
- 2 2/3 cups flour
- 100 grams ( 1 cup) pecans, finely chopped
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 680 grams frozen or fresh WILD blueberries
- 1 cup fat-free sour cream
- 1 egg, lightly beaten
- 3/4 cup sugar
- 1/4 cup flour
- 1 tsp lemon juice
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 2/3 cup flour
- 1/2 cup granulated sugar
- 1/3 cup butter,
- 250 ml lemon CURD (adds a bit more tang)
Ingredients
Pastry
Filling
Streusal
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- In a large bowl, combine butter & powdered sugar; cream well then stir in vanilla. In a small bowl, combine dry ingredients, gradually add to creamed mixture; blend well. Line the muffin pan size of your choice with paper cups. Divide dough into balls, placing one into each cup. With your fingers, press dough evenly up sides & on bottom of paper cups. Refrigerate until filling & streusal are made.
- In a small dish, combine streusal ingredients until mixture forms coarse crumbs.
- Preheat oven to 350 F. Gently rinse & dry blueberries. In a small bowl, combine all other filling ingredients & whisk together until smooth. FOLD in blueberries. Divide filling evenly between pastry shells. Top with streusal & a spoon full of lemon curd. Bake about 25 minutes, (filling will rise slightly when set). Remove from oven. If you prefer, add a bit more lemon curd. Once tarts are cool, remove from pan. The paper cups will come off easily, leaving a pretty little corrugated design.