Our neighbors to the west of us had us over to proudly show off their newly planted blueberry bushes this past week. Last year at this time, our neighbors on the other side, went to their cabin — "up north," as folks say here in Wisconsin — in late July. But not before they called us over to their huge veggie garden and pointed out the location of all their blueberry bushes — which were heavy with unripe fruit. While they were away, we feasted on their low-bush blueberries over vanilla ice cream, in pancakes, in lemony muffins and in my favorite treat: blueberry tart. And now we've got twice the opportunity to enjoy local blueberries.
I've been following this blueberry recipe since Judy Culp gave me the directions when we were both teaching at the DeWitt Road Elementary School in Webster, NY. Not a summer goes by without this dessert appearing on my table. And every time I make it, I see the faces of all the folks — children and grown-ups alike — who populated that school.
That was another life, another world, another me. But a slice of Judy's tart can always take me back — if only for as long as it takes me to devour it.
JUDY CULP'S BLUEBERRY TART
1 cup water
1 cup sugar
3 Tablespoons cornstarch
pinch of salt
Mix first four ingredients together. Heat until it begins to thicken.
Add one cup fresh blueberries (picked over and washed).
Cook until they begin to pop and mixture is thick.
Stir in the rest of a quart of blueberries plus a dab of butter.
Pour into a pie shell that you've already baked and let the filling cool and solidify before serving.
We have been enjoying blueberries here too. Blueberry Yum Yum is our prefered recipe. I didn't make up the name of the recipe. The lady that gave me the recipe did. It is yummy too.
Posted by: Lisa at Greeenbow | Monday, July 13, 2009 at 07:03 AM