Umami Mart Barware
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Summer seems to be coming to an end. In my imaginary backyard, we have a blueberry tree (do they grow on trees, or on the ground?) and it is harvest season right now. What do you do when you have a bunch of blueberries? Make a pie or tart. I just found the easiest recipe and tried it twice in my own interpretation, and it's definitely a fool-proof recipe. There's no cold butter, nor any mix-it-quickly-before-the-butter-melts kind of complicated processes whatsoever.

For crust:

1 Stick of butter (original recipe said 7 tbsp of butter, but why not use one more tbsp to make it one whole stick?)
1 Cup of flour
1/3 Cup of sugar

1. Melt butter, take off the heat, and add sugar and flour.

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2. Mix together

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3. Dump into tart pan.

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4. With your fingers, spread them evenly, then poke with fork.

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5. Bake in 375˚F for 18 minutes or so, until golden.

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Meanwhile, the blueberries:

6. Mix 3 pint of blueberry, 1/2 cup of sugar, 2 tbsp corn starch, and juice of one lemon.

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7. Cook until thick. Don't overcook. It's done when there are still visible blueberries left.

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8. Dump the filling into the crust. Cool in the fridge.

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This crust is almost cookie-like, and it stays very crisp even after a day. Alternately, you can cook two pints of berries with same amount of other ingredients, and place one pint of fresh blueberry on top. Due to my fruit allergy, I cooked all three pints.

I don't like fruit pies or tarts, but it was a big hit at work. It's funny how I leave this in the work kitchen with a "help yourself" note, and mysteriously everyone knows it's me and I get thank you e-mails. They eat everything I make, so maybe I will sneak in some laxative and create Bathroom Hell at work. Hehe.
Column: ReCPY
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1 comment

  • Brilliant. I think even a baker-hater like myself could master this.

    Also, way to stay within the R theme, Yama. Well done.

    kayoko on

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