On to the plate

Experimenting with flavours, colours and style of food served at our place

I love blueberries!

2 Comments

Oooh la la

Oooh la la

It’s no secret that I love blueberries. Sadly they’re expensive to buy and I moan about the price. The first time I saw them for sale this spring they were $15.99 for a 125gm punnet. I couldn’t believe my eyes. But who spends that much? I suspected the blueberries would slowly rot on the shelves while others shunned them for the price.

While we’ve been holidaying on the Sunshine Coast I bought blueberries. The first fresh berries for this summer. They were going for A$5 at the time. I hadn’t even noticed that one of the growers was in fact a New Zealand grower, and it happened to be the punnet I’d scrutinised (for freshness/damage) and bought. So at the time NZ blueberries that had made their way to Australia were on the market for less than you pay for them in NZ.

Preparing the fruit and mascarpone filling

Preparing the fruit and mascarpone filling

When we got back Mr Fussy pointed out that you could buy two punnets for $4.  The limit was 6 punnets. I wasted no time, 6 made it to the trolley (the same price remains this week at Countdown, but I’ve been told they’re $1.85 a punnet at Pak ‘n Save).

I used one of the new tart rings I bought while in Paris. I was suitably happy with the outcome.

I used one of the new tart rings I bought while in Paris. I was suitably happy with the outcome.

Not wanting to waste precious fruit I searched out a new recipe that would be worthy. There’s nothing wrong with the previous Lemon Blueberry Tart I made, in fact I really wanted to make it again I enjoyed it so much, but I went for something new, hoping it would live up to enjoyment I remembered eating the other tart.

On goes the mascarpone filling and we're destined for the oven.

On goes the mascarpone filling and we’re destined for the oven.

I made this recipe. And of course I made some small changes, as I do.

I used my favourite Pastry. According to my handwriting, this pastry has been tucked away in the freezer since April 2014. I can confirm it baked up just as good as it always does, it was light and crips.

Left over mascarpone filling went into little ramekin pots.

Left over mascarpone filling went into little ramekin pots.

The changes I made:

  • Added the zest of a lemon to the prepared blueberry filling
  • Used 150gm Mascarpone cheese
  • Added to the cheese filling the juice of one half lemon
An escapee blueberry. I'll have it!

An escapee blueberry. I’ll have it!

All in all the tart was pleasant. Just enough Lemon to know it was there, but not as punchy as I like. I was mindful that adding too much juice may cause the mascarpone filling to become too thin and therefore may not bake up the same. But it did fall short of what I remembered of the Lemon Blueberry Tart. So this week when we buy more blueberries, I might just whip up that recipe.

And enough left over for dessert Monday night.

And enough left over for dessert Monday night.

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2 thoughts on “I love blueberries!

  1. Great photos so mouthwatering 😊

    • Thank you 🙂 I’m a bit lazy with photographing, preferring to take quick photos from my phone. But then I’ve still go plenty to learn about using my Canon 60D. Thanks for the feedback 🙂

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