Summer Bucket List And Blueberry Cream Tart with Shortbread Crust

Blueberry Cream Tart / My Friend's Bakery

Did you have a great summer? Did you do everything on your summer bucket list? No? Me either, but I did get manage to get a few things accomplished.

Blueberry Cream Tart / My Friend's Bakery

I went to a few concerts, both indoors and outdoors.  I spent some time reconnecting with old friends.  I went to the beach and I explored parts of my city that I had never seen before.

Blueberry Cream Tart / My Friend's Bakery

I spent hours floating around in the pool during the day and in the evening I watched movies outside on my patio. I learned to make some new cocktails that I enjoyed while doing both.

Blueberry Cream Tart / My Friend's Bakery

I rested and relaxed. And I ate blueberry tarts. Happy end of summer to me!

Blueberry Cream Tart

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 12 servings

For another fresh summer taste, add 1 tablespoon of lemon zest to the creamy filling.

Ingredients

    For The Shortbread Crust
  • 3/4 cup cold butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • For The Creamy Filling
  • 2 8oz packages (2 cups) cream cheese
  • 1/2 cup granulated sugar
  • 5 tablespoons whipping (heavy) cream, at least 35%
  • 1 teaspoon vanilla extract
  • Additional Ingredients
  • Fresh blueberries
  • Blueberry syrup - home made or store bought

Directions

For The Shortbread Crust

Preheat the oven to 350 F.

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.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/blueberry-cream-tart-with-shortbread-crust/

Enjoy some other berry-licious recipes!

Whole Wheat Jumbleberry Fruit Cobbler / My Friend's BakeryClassic Blueberry Pie / My Friend's BakeryBlackberry Bottom Creme Brulee / My Friend's Bakery

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The Facebook Game And Apple And Cheddar Cheese Pie

Apple And Cheddar Cheese Pie / My Friend's Bakery

We all play the Facebook game. You know the game where you’re “friends” with every single person from high school, even those that you barely remember, and it doesn’t matter because you have no intention of ever actually seeing them in your present life anyway, but you’re nosey and curious to see how their lives turned out.

But what about those friends that you remember fondly?  What about those friends whom you miss dearly? What about those friends that know all the secrets from your youth?  Do you play the Facebook game with them too? With the promise to get together soon repeated over and over, but you never follow up with it?

Apple And Cheddar Cheese Pie / My Friend's Bakery

It’s a conundrum.  You’re not the same person that you were. You have life experiences that have changed your character and your perspective. You’re fatter, perhaps balder, and more wrinkly. Perhaps your adolescent dreams got squashed somewhere along the way and it’s too humiliating to admit that you’ve slid backwards from time to time. That sometimes life has kicked you down only to pick you back up? Besides all of that, will we still have things in common? Will we have anything to say to each other now that we’re older and wiser, and we’re sitting across a table from each other?

Apple And Cheddar Cheese Pie / My Friend's Bakery

I had such a meeting last week. I stopped playing the Facebook game and got together with my best friend from my youth after 28 years! 28 freakin’ years! I don’t remember the exact circumstances that halted our friendship for so long but, seeing her again, hugging her again, reminiscing with her felt like coming home, like a comfortable pair of slippers after a long day or like a piece of Mom’s apple pie. It felt like the last 28 years never happened and we were back in her bedroom talking about boys, our future, and the ever popular debate over aerosol vs non-aerosol hairspray. We cried and we laughed and we shared stories of our lives.

Apple And Cheddar Cheese Pie / My Friend's Bakery

Yes, we’ve both been kicked around a little bit by life and yes, we’re fatter and more wrinkly, but it doesn’t matter. It only matters that even after all this time we still feel that wonderful connection that joined us at the hip so many moons ago. It only matters that in the here and now, we share the same youthful heart and everlasting bond that can only be described as a forever friendship.

We have promised to get together often, and I know that we will.  After all, she knows things about me from my rebellious years that no one else knows because she was there, so I need to keep tabs on her. (wink)

Apple And Cheddar Cheese Pie / My Friend's Bakery

So if you’re hesitant to take that step and reach out to someone from your past. Don’t be. Chances are that they’ve  been thinking about you over the years too.

Apple And Cheddar Pie

Prep Time: 1 hour

Cook Time: 1 hour, 15 minutes

Yield: 9" pie

Old or sharp cheddar cheese adds another dimension of flavor to an otherwise traditional apple pie.

Ingredients

    For The Cheddar Cheese Butter Pastry
  • 1 cup butter, cold
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon white vinegar
  • 1 tablespoon egg *see note
  • 5 to 7 tablespoons ice water
  • 3/4 cup old or sharp cheddar cheese, shredded
  • For The Apple Pie
  • 8 apples, assorted varieties ( I used Gala, Spartan, Jazz, and Braeburn)
  • 1/4 cup lemon juice
  • 1-1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup all-purpose flour
  • 3 tablespoons corn starch
  • 3 tablespoons cold butter, cut into small cubes
  • 3 tablespoons whipping (heavy) cream
  • coarse sanding sugar (optional)
  • additional shredded cheese, for sprinkling on top

Directions

*NOTE:

Whisk a small egg until well blended. Set aside. You will use only 1 tablespoon of the egg and the rest you can discard or use for breakfast.

For The Cheddar Cheese Butter Pastry

Cut the cold butter into small cubes. Divide the cubes into two parts, about two thirds to one third. Wrap each portion with plastic wrap. Refrigerate the large portion and place the smaller portion into the freezer for at least 30 minutes.

Place the flour, baking powder, and salt in a resealable bag, shake the bag to combine and place the bag into the freezer for at least 30 minutes.

Food Processor Method

Place the contents of the flour bag into a food processor fitted with the metal blade. Add the butter cubes from the refrigerator and pulse until it resembles coarse meal. Add the frozen butter cubes and pulse until the frozen butter is the size of small peas.

Add the vinegar and egg and pulse 3 - 5 times.

Add the water, one tablespoon at a time, pulsing between each addition. Test the dough after tablespoon #5. The dough will begin to hold together when pinched between your fingers. If it doesn't hold together when pinched, add another tablespoon of water and pulse again. Note that the dough will look like coarse sand and will not stick together without pinching so you may think that you need more water, but you don't. Test the dough before each addition of water. Too much water will result in a tough dough.

Transfer the dough to a clean work surface. Add the cheddar cheese and working quickly, shape the dough into two equal sized discs, wrap each with plastic wrap and refrigerate for 30 minutes.

Hand Method

Pour the flour mixture into a large bowl. Cut in the refrigerated butter with a pastry blender or two knives until the mixture resembles coarse meal. Add the frozen butter cubes and cut in until the frozen butter is the size of small peas.

Sprinkle the vinegar and egg over the flour. Gradually add the ice water one tablespoon at a time, mixing quickly after each addition until it sticks together. Add the cheddar cheese and shape the dough into two equal sizes discs, wrap each with plastic wrap and refrigerate for 30 minutes.

For The Apple Pie

Preheat the oven to 400 F.

Fill a large bowl with water and lemon juice and set aside.

Peel and core each apple and slice into 1/4" thick slices. To prevent browning, put the slices into the water/lemon bath until all the apples are done and the pie is ready to be assembled.

Remove one disc of dough from the refrigerator and on a lightly floured surface roll the dough into a circle that is about 1" larger than your pie plate. Transfer the dough to the pie plate.

In a bowl, whisk together the sugar, cinnamon, flour, and cornstarch. Add the apples and gently stir to coat.

Begin by assembling the apples in layers and continue until all the apples are used. If there is any sugar mixture and juices left in the bowl, simply pour it over the top of the apples. Dot the surface of the fruit with butter cubes.

Remove the remaining disc of dough from the refrigerator and on a lightly floured surface roll the dough into a circle that is large enough to fit over the mound of fruit with an additional inch all the way around. Use a pastry brush to add some of the whipping cream along the edge of the bottom crust layer to act as a "glue". Transfer the dough for the top crust to the pie.

Use your hands to press the edges together lightly. Roll up any of the overhanging dough to form the crust along the edge of the pie. Use your fingers to pinch the dough into a simple crimped edge crust pattern.

Cut a small hole in the top center of the upper crust for ventilation. Use a pastry brush to brush the top and edges of the pie with whipping cream. Sprinkle with additional cheese and coarse sugar if desired.

Bake for 1 hour to 1 hour 15 minutes or until golden on top. Remove from the oven and cool on a wire rack.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/apple-and-cheddar-cheese-pie/

Some other comforting recipes to try:

Sunday Pot Roast With Creamy Garlic Mashed Potatoes / My Friend's BakeryPotato And Cheddar Cheese Perogies / My Friend's BakeryApple Hand Pies / My Friend's Bakery