Grandma's Kitchen Table

Tuesdays with Dorie: Baking with Dorie - Alsatian-Style Blueberry Tart

      The 55th recipe I made with the Tuesdays with Dorie: Baking with Dorie group is Alsatian-Style Blueberry Tart and can be found in the Baking with Dorie cookbook on page 289. 

       Ingredients: tart shell (page 348), almond flour, sugar, cinnamon, blueberries, egg, cream, vanilla, salt, and confectioners’ sugar.

       Blueberry season is so wonderful, we enjoy them sweet, savory, baked into recipes, eaten out of hand, as a topping for yogurt or ice cream…just so many ways to enjoy blueberries. With this recipe, we have yet another, so easy and quick to make.

        I made a small 6” tart (you are all probably well aware that I’m in love with my 6” tart pan and use it whenever possible as it is the perfect size for just two people to have over the course of a few days). Making a full size recipe of the dough, I divide it into thirds, use one for the 6” tart and freeze the other two for future tarts. This makes it incredibly easy to just pull a tart dough from the freezer and make a tart in very short time. While not the biggest fan of custard-based tarts, this one was nicely flavored and the custard did not take over the flavor of the blueberries, which was a good thing. We enjoyed it, not sure it is a repeat as we don’t usually choose a custard tart if we are looking for a tart dessert. If you are, this is a good one.

       If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here.  At the website you will find the postings for the current recipe, the list of recipes chosen each month, and some baking chit chat that is definitely helpful as well as fun.  We don’t publish Dorie's recipes here, but you can buy the book and have them ALL at your fingertips. 

Whole30: Fingerling Potatoes with Parsley Pesto and Grilled Peaches

      The 48th recipe I’ve made for this group is Fingerling Potatoes with Parsley Pesto and can be found in the Whole 30 Friends & Family cookbook on page 74.

       Ingredients: fingerling potatoes, salt, olive oil, ghee, black pepper, almonds, garlic, parsley, and nutritional yeast. 

       The potato is always a frequent guest as Mark thinks a potato should be available in some form for the major meal of the day. I’m always on the lookout for new ways to serve it’s little humble self and this potato recipe interested me as the potatoes were parboiled before roasting, making them crispy on the outside and creamy on the inside. I also like when they use the little bitty potatoes as it all seems more manageable rather than the regular big size potatoes.  The addition of the pesto is delicious, very fresh tasting with a bit of tang to give the potatoes a bit of jazz.  Definitely repeat-worthy. 

       The 49th recipe I’ve made for this group is Grilled Peaches and can be found in Whole 30 Friends & Family cookbook on page 117.

       Ingredients: ghee, cinnamon, and peaches.

       Each summer we look forward to grilling fruit, especially peaches. The heat softens them perfectly and the additional of a little spice (here it was cinnamon but we also like cardamom, nutmeg, sumac, pepper, vanilla, various spices and herbs, so many options) makes them fun and unique. The combination of ingredients in this recipe is very nice, these are definitely on repeat.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.