Nectarine Blueberry Cobbler
- 6 large ripe nectarines, cut into 8 wedges
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons cornstarch
- Butter, for greasing pan
- 1 cup all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 2 ounces (4 tablespoons) unsalted butter, cold and cut into small pieces
- 1/2 cup buttermilk
- 1/4 cup candied ginger, finely chopped
- 2 tablespoons turbinado sugar
- Preheat oven to 375 degrees F.
- Toss nectarines and blueberries with the granulated sugar, ginger, salt, vanilla extract, lemon juice, maple syrup, and cornstarch. Place the fruit in a 2-quart buttered baking dish or eight 4-ounce ramekins. Bake in the middle of the oven for 10 minutes. Remove and allow to cool slightly.
- Make the biscuits while the nectarines are baking. Begin by stirring together in a bowl, flour, sugar, baking powder, baking soda, salt, and cardamom. With your fingers pinch in the butter until the mixture resembles small peas. Quickly stir in the buttermilk to form soft dough. Knead into a ball. Roll the dough out on a well-floured surface to 1/2-inch thickness. Using a 1-inch biscuit cutter, cut out 16 biscuits. Re-roll the trimmings and cut an additional 8 biscuits.
- Sprinkle the candied ginger over the cooled nectarines. Arrange the biscuits on top of the fruit, fitting snuggly next to each other. Brush with buttermilk and sprinkle the turbinado sugar.
- Reduce oven temperature to 350 degrees F and bake the cobbler20 to 25 minutes or until the biscuits are golden brown. Serve withice cream or soft whipped cream.
Open-Faced Fresh Blueberry Pie
Rose Levy Beranbaum
- Basic Flaky Pie Crust for a 9-inch pie
- 1 tablespoon egg white, lightly beaten
- 4 cups blueberries, rinsed and dried
- 1/2 liquid cup and two tablespoons water, divided
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 2 teaspoon freshly squeezed lemon juice
- Pinch of salt
- 1 1/2 cups whipped cream (optional)
DirectionsMake the crust:
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
Note: The low amount of sugar in this pie maintains the tart freshness of the berries. Taste the berries before you begin. If they are very tart, increase the sugar by a few tablespoons.
Fresh Blueberry Tart
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons granulated sugar
- 2 egg yolks
- 1 cup flour
- 1 egg white
- 8 ounces/225 g high quality cream cheese, softened
- 1/4 cup/55 g sugar
- 1/4 cup/60 ml creme fraiche or sour cream
- 1/2 teaspoon vanilla extract
- 4 cups fresh blueberries
- 1/4 cup/60 ml water
- 1/4 cup/55 g sugar, more if needed
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- Heat the oven to 400 degrees F.
- For the pastry: Cream together the butter and sugar. Beat in the egg yolks. Quickly add the flour and mix just to incorporate. Wrap the dough in plastic and chill one hour. Roll out and line a 9-inch/23 cm-tart shell or ring. Wrap again and chill. Line the shell with foil, then pour in the beans right to the rim. Bake 20 minutes. Remove the beans and foil and return to the oven until lightly golden and completely cooked. Pull from the oven and paint the base with a little whisked egg white to seal the base.
- For the filling: Cream the cheese with the sugar, then beat in the creme fraiche and vanilla. Spread the mixture in the base of the cooked shell once it has cooled.
- Put 1 cup of the blueberries in a saucepan with 1/4 cup/60 ml water, the sugar, and the cornstarch. Bring to a boil and simmer until juicy and thick. Pour over the remaining berries in a bowl and toss to coat. Spread over the cream base and let set. Serve.