Let me just say that I had no intention of baking at all today.
But then… I saw blueberries at the local ShopRite. And not only they did look sweet and succulent, but THEY WERE ON SALE! I mean, how often do blueberries go on sale in the winter? You tell me, I’ve never really bought blueberries before.
So, since the ice cream canister was already in use today (I made graham cracker and speckled chocolate ice cream today too!), and I’ve already made blueberry muffins, I decided to make my foray into the world of tart making.
I’ve never made a fruit tart. Did you know that?
So I’d say that this came out pretty darn well.
That’s surprising considering I used a toaster oven too.
Then again, I guess this isn’t your traditional fruit tart. Instead of that creamy, custard-y filling, I used…
You guessed it. Pumpkin! (The only canned pumpkin they had on sale was 28oz. Considering how my pumpkin cheesecake only needs like half that amount, I looked for a recipe that would incorporate both).
Amazingly, one existed! Apparently pumpkin and blueberries go quite well together! This is one of Oprah’s recipes. What I love about it is how…
- Easy, as in the pastry crust. No food processor, no fancy smansy machine, just a good ol’ grater. Let me tell you, the guy who created this recipe is a genius for thinking that one up (grating the butter!)
- Unsweet. Literally, 3 tablespoons of sugar for the whole thing (excluding the light dusting of confectioner’s sugar). That sugar goes into the crust so technically you can even omit that. This is all naturally sweetened through honey (or maple syrup) and the blueberries themselves. That makes this a guilt-free, God praising, hallelujah dessert!
- Fatfree!! Generally, you’d have cream, cornstarch, eggs, etc… This? Just the butter and egg in the pastry shell!
- Photogenic. Seriously, nothing I bake ever comes out good looking, especially on my first try. These were born to be studs.
So if you’re still unsure of what to make for Thanksgiving dinner and want to end off that epic meal with a guilt-free conscious, I’d suggest seriously taking this “pie” into consideration!
Blueberry & Pumpkin Pie
Adapted from Michael Nischan, as seen on Oprah
Serves 10 or three 4 by 4 square tart pans
- 10 1/2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour , plus more for dusting
- 3 tablespoons raw sugar
- 1/4 teaspoon salt
- 1 large egg , beaten
- 2 cups preserved pumpkin or pumpkin pie filling
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin spice
- 2 1/2 cups fresh blueberries
- 1/4 cup genuine maple syrup
- 1/4 teaspoon vanilla extract
- Confectioner’s sugar for dusting
To make pastry: Place butter in freezer for 15 minutes. In a large bowl, whisk flour, sugar and salt to combine. Using the large holes of a grater, grate butter into flour mixture; combine until they form a coarse meal. Drizzle with egg, and stir with a fork until dough forms. Shape dough into a ball, then divide into four equal pieces. Place each portion of dough on a lightly floured work surface and flatten with the palm of your hand to blend; gather dough up and repeat. Gather all dough together into a ball and press into a disc; wrap and refrigerate until firm enough to roll, about 30 minutes. If using small tart pans, you’ll want to portion out the dough into amount you’ll need for each shell to provide for easier rolling.
On a lightly floured work surface, with a floured rolling pin, roll dough into a 13-inch circle. Drape dough over rolling pin and ease into an 11-inch tart pan with removable bottom. Gently press dough against sides of pan and trim excess by running rolling pin over rim; refrigerate 20 minutes.
Preheat oven to 475°F. Line tart shell with foil and fill with dried beans or pie weights. If you don’t have dried beans or pie weights, poke a few holes on the bottom of the dough and cover with foil and bake. While this won’t ensure the pastry from rising, it will help reduce the bubbles. Bake until edge begins to brown, about 15 minutes. Remove foil and beans. Bake until bottom of shell is golden brown, 3 to 5 minutes; let cool on rack 15 minutes.
To make filling: Reduce oven temperature to 350°F. Mix the vanilla with the pumpkin along with the nutmeg, pumpkin spice, and group cinnamon. Spoon pumpkin mixture into tart shell and spread evenly. Top with blueberries in a single layer. Bake 6 to 7 minutes; let cool.
When cool drizzle maple syrup all over the blueberries to give them a glossy coating. Honey is also fine. The original recipe recommends that you heat up this mixture, but I liked it at room temperature. Right before serving, sprinkle the top with a generous coating of confectioner’s sugar. Use a sieve!