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Fresh Picked Blueberries and Lemon Tarts

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Fresh Picked Blueberries and Lemon Tarts

Fresh Picked Blueberries and Lemon Tarts

Fresh Picked Blueberries and Lemon Tarts. I hesitate to say that such a classic almost seemed somehow retro when deciding to revisit this sweet treat formerly prepared in most upscale restaurants and bakeries during their singular burst of sweeping popularity in the eighties.

In fact, once learned from the house restaurant baker I can hardly recall hosting a large buffet party when a tray of these were not spread across the dessert table right next to the other select similar tartlets spooned with creme anglaise then topped with a different colored fresh fruits, tart red raspberries, perhaps strawberries or tiny slices of bright green kiwi. Gently brushed over with warm apricot preserves, each fruit presented a shiny glisten after assembling the topped delicate display.


I’m not even sure how they disappeared off of my ‘go to’ list but it might have something to do with having an athlete daughter where every weekend and holiday over the course of years became consumed with game travel and then tailgating.


Still, at the same time after gathering a recent Pick Your Own surplus at the Shady Brook Farm in Yardley, PA, preparing lemon curd tarts topped with the fresh blueberries was a very pleasurable first thought popping into my mind.

Perhaps this also has something to do with my daughter, Alex the athlete, having graduated from college in May so for the first time in the course of many years I won’t be required to game travel twice a weekend, on holidays, or, preparing gargantuan amounts of food for the post match tailgate table.

That being said, I am indeed thinking of this years new team just now as they begin and run the gauntlet  officially beginning pre-season midnight tonight. I am cheering those ever special in my heart for a great season ahead. Go Team.



The process of carefully unwrapping the old tin Tartlet Molds between soft tissue paper felt as if I was unraveling small trinkets of an antique, something uniquely reminiscent, special, viewing each piece slowly and carefully before building the stack on top of the other.

The purple felt outer bag with the golden silk ribboned pull string re-purposed from an old bottle of Crown Royal had contained the treasures together well throughout their extended years of sojourn.


The tart dough took all of about three minutes to prepare. It made me wonder why I had waited so many years. But a quick glance of the powdery flour jar, the sifter, the food processor, the knives, the plate of butter cut into little bits, one measuring cup filled with ice and cold water, a smaller measuring cup for measuring and drizzling in, well, then envisioning the lemon curd prep, equipment, and dishes, it rather made me appreciate the pleasure, but also to understand how little time I have had for such pursuits over the years.


As it is written, there is a time for every purpose under heaven, this moment is the time for renewing use of some special treasures like the old tin tartlet molds perfect for preparing Fresh Picked Blueberries and Lemon Tarts.


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