Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.
For The Creamy Filling
Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.
Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.
Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.
I’m currently taking two University classes in the evening and working during the day so, needless to say, cooking, blogging, laundry, cleaning, shopping, or eating anything that doesn’t come from a Drive-Thru are not very high on my priority list at the moment.
And although I love to get fresh veggies from friends and family members, I just don’t have the time right now to do anything with them. However, a friend gave me a bunch of garden tomatoes the other day so I made a point of setting aside an hour to can them. It’s easy, fast, and then I can enjoy the sweet summery taste of fresh tomatoes all winter long while I’m cramming for exams.
Wash any dirt off of the tomatoes and remove the stems.
Cut an X into the bottom of each tomato with a sharp knife. Bring a pot of water to a low boil over high heat. Drop 3 or 4 tomatoes at a time into the boiling water and blanch them for 45 seconds to 1 minute.
Remove the tomatoes from the boiling water and immediately put them into an ice bath. The skins should begin to easily peel off.
Gently peel the skins off the tomatoes. Cut out the stem end and any bruised or damaged sections. Cut the tomatoes into quarters if they are large.
Add 1 teaspoon of lemon juice to the bottom of clean, sterilized canning jars. Fill the jars with tomatoes and push down to fit to 1/2″ from the rim. Don’t worry if the tomatoes get squished a bit. Run a knife around the sides of each jar, all the way to the bottom, to remove any air pockets.
Step 6 Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5 minutes. Remove the jars and cool on wire racks. Use these tomatoes with pasta, in sauces, soups, or anytime you would normally use store-bought canned tomatoes.
Now that you’re a pro at canning, try these canning recipes!