blueberries | goodmotherdiet

Dessert or Breakfast? You decide. This beautiful tart is my new favorite throw-together fruit dish, made with fresh summer berries, lemon zest and just a bit of sugar, folded into a whole grain crust made with white whole wheat flour. For a tart it’s pretty healthy, so I have actually made it for breakfast when I’ve had guests. Either way, it’s a crowd pleaser and you won’t have any leftovers!

I have made this tart three times now. Twice with store bought crusts and once using the following recipe for white whole wheat crust. The store bought crusts were perfectly fine and made it super quick – five minutes to prepare and right into the oven. However, I really preferred the homemade crust, which was slightly thicker and had more of a rustic feel. It also contained the juices better. The crust was surprisingly easy to make but requires chilling time, which must be taken into account. I have also used coarse sanding sugar, which adds a ‘professional’ look to the tart and a nice, crunchy sweetness to the crust, but regular granulated sugar works fine too if that’s what you have.

So what is up with white whole wheat flour? I love to use whole grain flour whenever possible for cooking but sometimes taste or texture is compromised because whole grains are often heavier and have a stronger taste. I have recently started using an unbleached white whole wheat flour from King Arthur. The flour is milled from 100% organic hard white spring wheat, a lighter-colored and more mild tasting grain than traditional red wheat, which means that baked goods taste better but still have all of the nutrition and fiber of whole grains.

TIPS: This recipe can be personalized to your liking with almost any fruit. Just use four cups of fruit: whole small berries or thinly sliced peaches, apricots, pears, plums, apples or strawberries. Or combine two fruits for an interesting combo. Some fruits are sweeter than others, so adjust the sugar as necessary, and otherwise follow the recipe below.

You can easily make 4 individual mini tarts from this recipe instead of one large one. When you’re finished mixing the dough, divide it into four equal pieces before pressing them into disks and wrapping them in plastic; refrigerate. Roll the dough into rounds about 7 inches in diameter and portion the fruit evenly among the rounds. Pleat the dough around the fruit to make a 1-inch rim. Bake as directed.

Recipe Adapted From Fine Cooking/Summertime Eats 2015, Rustic Fruit Tart

RUSTIC BERRY TART

2 cups fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
1/4 cup granulated sugar
1 tsp lemon zest, finely grated
1 Tbsn flour
1/8 tsp salt
1 egg, beaten
1 Tbsn coarse sanding sugar, or granulated sugar

CRUST (Or your favorite pre-made crust)

1 1/2 cups white whole wheat flour (or all purpose flour)
2 tsp granulated sugar
1/2 tsp salt
5 1/2 oz cold unsalted butter (11 Tbsn), cut into 1/2 inch cubes
1 large egg yolk
3 Tbsn whole milk

If using your own homemade dough, prepare that first. Combine the flour, sugar and salt in a stand mixer or food processor. Add butter and pulse on low until the mixture looks sandy and no large pieces of butter remain. The flour should hold together when you pinch it with your fingers.
In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and pulse until the dough just comes together, about 15 seconds. The dough will be somewhat crumbly and dry.
Dump dough onto a clean counter and work it with the heel of your hand until the dough comes together. Press it into a flat disc, wrap it with plastic and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
Preheat oven to 350. Remove dough from refrigerator and let it sit 10 to 15 minutes, or until it’s pliable enough to work with. Roll it out on a floured surface into a 13 to 14 inch round. Don’t worry about ragged edges. They only make the tart look more rustic.

Transfer the dough circle to a baking sheet that has been lined with parchment.

In a large bow, toss the raspberries, blueberries and blackberries with the sugar. Taste and add up to 2 Tbsn more or sugar, if needed. Add lemon zest, flour and salt and gently combine.

Heap the fruit mixture into the center of the dough circle, leaving a 2 inch border.
Fold the edges of the dough over the fruit, overlapping and pleating as you go.

Brush the dough, with beaten egg (even under the folds) and sprinkle with sugar.

Bake until the dough is golden brown, 40 to 55 minutes. Let cool.

Transfer to a serving platter and serve warm or at room temperature.

Rustic Berry Tart

Servings: 6-8
Time: 90+ minutes
Difficulty: easy
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CRUST (Or your favorite pre-made crust)

1 1/2 cups white whole wheat flour (or all purpose flour)
2 tsp granulated sugar
1/2 tsp salt
5 1/2 oz cold unsalted butter (11 Tbsn), cut into 1/2 inch cubes
1 large egg yolk
3 Tbsn whole milk

If using your own homemade dough, prepare that first. Combine the flour, sugar and salt in a stand mixer or food processor. Add butter and pulse on low until the mixture looks sandy and no large pieces of butter remain. The flour should hold together when you pinch it with your fingers.
In a small bowl, mix the egg yolk and milk. With the mixer on low, add them to the flour mixture and pulse until the dough just comes together, about 15 seconds. The dough will be somewhat crumbly and dry.
Dump dough onto a clean counter and work it with the heel of your hand until the dough comes together. Press it into a flat disc, wrap it with plastic and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
Preheat oven to 350. Remove dough from refrigerator and let it sit 10 to 15 minutes, or until it’s pliable enough to work with. Roll it out on a floured surface into a 13 to 14 inch round. Don’t worry about ragged edges. They only make the tart look more rustic.
Transfer the dough circle to a baking sheet that has been lined with parchment.
In a large bow, toss the raspberries, blueberries and blackberries with the sugar. Taste and add up to 2 Tbsn more or sugar, if needed. Add lemon zest, flour and salt and gently combine.
Heap the fruit mixture into the center of the dough circle, leaving a 2 inch border.
Fold the edges of the dough over the fruit, overlapping and pleating as you go.
Brush the dough, with beaten egg (even under the folds) and sprinkle with sugar.
Bake until the dough is golden brown, 40 to 55 minutes. Let cool.
Transfer to a serving platter and serve warm or at room temperature.

Looking for something light and summery – and FAST to make for dinner? How about a warm scallop salad with perfectly seared sea scallops over a bed of mixed greens, avocado and, I’m in Maine – so blueberries. Top all of this with a spicy, sweet mango vinaigrette for a lovely summery taste sensation. Best of all, you can whip this up in 20 minutes or less, depending on how fast you are at putting things together – five minutes or so to make the salad, another five to make the mango vinaigrette and then the scallops only take 3 minutes to cook. Done and delicious!

Scallops are a great choice for seafood lovers. They are not only delicious but low in calories and high in protein. They are excellent sources of Vitamin B12 and omega3 fats. Sea scallops are also a good environmental choice. According to Seafood Watch, wild-caught scallops are a “Best Choice” or “Good Alternative,” depending on where and how they’re harvested. Worldwide, farmed scallops are a “Best Choice” because farming methods have little impact on the surrounding environment, however, some countries have questionable farming methods, so I would check before buying.

I happened upon this mango vinaigrette when I noticed I had some leftover sliced mango that needed to be used up and thought it would make a tasty salad dressing. I grew up with homemade dressing (Thanks Mom!) so I usually make my own. You will rarely see me pulling a bottle of store-bought dressing from the fridge. ~~Truly spoiled.~~ I just don’t like that bottled taste they all have. Making it fresh is so worth the extra few minutes, however, if you have a dressing you love, go for it. With a fruity dressing, I like to pair something savory or spicy like jalapeno or, in this case, red Fresno chili pepper, which also adds a nice color to the vinaigrette. This otherwise simple dressing also has oil and lemon juice with a sprinkle of salt and pepper. It was great paired with the greens and warm scallops. It would also be tasty on grilled shrimp or fish. Sometimes simpler is better as you can taste each and every flavor.

TIPS: If blueberries are not available where you are, substitute another fruit, like ripe peaches, or sliced red or yellow bell pepper. You can use fresh or frozen (defrosted) mango slices or chunks. If you are using a fresh mango, click HERE for a short video on how to cut a mango from cooking pro Martha Stewart, herself. It’s easy and brilliant. If you are still struggling to remove the large mango seed, you should check it out.

WARM SCALLOP SALAD

1 large bunch of mixed greens, bib lettuce or baby spinach
3/4 cup fresh blueberries OR 1 red or yellow bell pepper, sliced
1 avocado, sliced
2-3 spring onions or large scallions, sliced
1 1/4 pounds+ dry sea scallops, (4-6 per person)
2 teaspoons unsalted butter
2 teaspoons olive oil
salt and pepper

Place mixed greens in a large salad bowl along with the blueberries, scallions and avocado.

Rinse and dry scallops with a papertowel, sprinkle with salt and pepper and set aside.

Add the butter and oil to a wide saute pan on high heat until almost smoking. Add the scallops in a single layer round side down, making sure they are not touching each other and sear for 1 1/2 minutes on each side. The scallops should be golden brown on both sides but still soft in the center. Don’t overcook or they will get tough and chewy. Cook in batches if necessary.

Remove to a serving plate.

Place a large spoonful of salad mixture on a serving plate and top with 4-6 warm scallops.

Top with mango vinaigrette

MANGO VINAIGRETTE

1/2 ripe mango, roughly chopped or mango chunks (frozen, thawed okay)
1 red Fresno chili pepper, roughly chopped or 1/4 tsp red pepper flakes
1/3 cup fresh lemon juice
3 Tbsn olive oil
salt and pepper to taste

Place mango and chili pepper in a food processor or blender and pulse until it’s finely minced.

Add lemon juice and olive oil and process until smooth. Add a bit more oil if necessary. Taste and add salt and pepper to taste

Pour into a serving bowl.

Warm Scallop Salad with Mango Vinaigrette

Servings: 4
Time: 20 minutes
Difficulty: easy
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Place mixed greens in a large salad bowl along with the blueberries, scallions and avocado.
Rinse and dry scallops with a papertowel, sprinkle with salt and pepper and set aside.
Add the butter and oil to a wide saute pan on high heat until almost smoking. Add the scallops in a single layer round side down, making sure they are not touching each other and sear for 1 1/2 minutes on each side. The scallops should be golden brown on both sides but still soft in the center. Don’t overcook or they will get tough and chewy.
Remove to a serving plate.
Place a large spoonful of salad mixture on a serving plate and top with 4-6 warm scallops.
Top with mango vinaigrette

MANGO VINAIGRETTE

1/2 ripe mango, chopped or mango chunks (frozen, thawed okay)
1 red Fresno chili pepper or 1/4 tsp red pepper flakes
1/3 cup fresh lemon juice
3 Tbsn olive oil
salt and pepper to taste

Place mango and chili pepper in a food processor or blender and pulse until it’s finely minced.
Add lemon juice and olive oil and process until smooth.
Taste and add salt and pepper to taste
Pour into a serving bowl.