A huge thank you to Larissa and Mary Rose for their kindness and hospitality when I visited their family property, located deep on the Mabou Road in Cape Breton, a few days ago. I was thrilled to be given the opportunity to photograph their plum trees and take a bucket of these juicy little nuggets home.
As you will note on the post directly below, I was gifted a generous haul of hand-picked Nova Scotia wild blueberries. I've made muffins and I've eaten them in a bowl with milk and sugar like when I was a kid but there's just something about the combination of blueberry and lemon that seems oh so right.
Crisp, buttery, sea salt-flecked shortbread crust topped with blueberry compote smothered in a lemony mousse-like filling, baked to a slight wobble in the center.
Ummmm, that's not even a yes, that's a resounding HELL YES.
Wild Blueberry Lemon Tart
Shortbread Crust (from Joy The Baker's Classic Lemon Bars)
1/2 butter, soft
1/2 C sugar
1 C flour
pinch salt (I used sea salt)
- preheat oven 350º - line a 9-inch tart tin with aluminum foil - in a stand mixer, beat butter and sugar until light and fluffy - add flour and salt - mix until well incorporated and crumbly - dump into tart tin and press evenly over bottom of tin and up along sides - bake 20-22 minutes or until golden all over - cool on rack - reduce oven temperature to 325º
Wild Blueberry Compote (adapted from Bon Appetit)
1.5 C wild blueberries
1/4 C sugar
2 Tbsp lemon juice
1 tsp vanilla
1 tsp butter
- combine wild blueberries, sugar, lemon juice and vanilla in a pan - bring to a boil and simmer 8-10 minutes until syrupy - remove from heat and stir in butter until completely mixed in - pour compote into prepared shortbread crust
Lemon Filling (original recipe here)
1/2 C flour
1/2 tsp salt
1 C sugar
125g butter, melted
1/2 C lemon juice
300mL heavy cream
zest of 3 lemons
- whisk eggs in stand mixer until well combined - add flour and salt and mix until smooth - add sugar and whisk until well combined - add melted butter and whisk until well combined - add lemon juice and cream and whisk until well combined - last, mix in lemon zest until well combined
- pour lemon mixture over blueberry compote in crust - carefully place on baking sheet and place in oven - bake 30 minutes or until almost set with a slight wobble (read a little jiggly) in the centre - cool completely in the tin on a rack - carefully remove foil and slide tart onto serving tray - cut into slices and serve
10 Cups of Nova Scotia Wild Blueberries were given to me as a gift, picked behind the church in Strathlorne. I've already baked muffins and eaten a few bowlfuls with milk and sugar as I did when I was a child.
Oh summer. Please don't leave.