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A special treat using special fruit

Recipe: Blueberry tarts topped with lemon curd

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Blueberry tart topped with homemade lemon curd -- what a treat! (Photos: Debbie Arrington)


As any California gardener who grows them knows, blueberries are special. When a bush finally starts producing, they're like precious little sapphires. That inspires an equally special presentation.

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Homegrown blueberries deserve special treatment.

Tarts are round showcases for these garden gems. This version, adapted from the classic "Joy of Cooking," shows off the fresh berries like the treasures they are.

Instead of topping with plain custard or whipped cream, I chose a vibrant lemon curd from the Southern cookbook by Ronni Lundy, "Butter Beans to Blackberries." In her book, she serves fresh blueberries topped with lemon curd and cornmeal cookies on the side. That's a simple alternative if tarts seem too complicated -- or it's too hot to turn on the oven.

Blueberry tarts with lemon curd
Makes 6 tarts

Ingredients:

Vienna pastry dough (see recipe) or 6 pre-made tart shells
1 pint blueberries, washed
1/2 cup sugar
2 tablespoons lemon juice
Lemon curd (see recipe)

Instructions:
Preheat oven to 450 degrees F.

Prepare pastry shells and bake for 8 minutes. Remove from oven.

In a large bowl, mix together blueberries, sugar and lemon juice.
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Tarts with blueberries.

Spoon sugared blueberries in a single layer into each tart shell.
Reduce heat to 375 degrees F. Return filled tarts to oven. Loosely top with foil to prevent crusts from burning, if needed. Bake for 12 minutes or until blueberries start to release juice.

Remove from oven and let cool.

Remove tarts from tins, if necessary. Serve with lemon curd.

Vienna pastry
Makes 6 to 8 tart shells

Ingredients:

1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled butter
4 ounce soft cream cheese

Instructions:
In a large bowl, sift together flour and salt. With a pastry blender or two knives, cut in butter and cream cheese. (If needed, add 1 tablespoon water.)
When well blended, wrap dough in foil and chill in freezer for at least 30 minutes or until ready to use.
Preheat over to 450 degrees F.
Using parchment paper or plastic wrap, roll out dough 1/8-inch thick. Transfer dough to tart pans. Prick dough with fork in several places.
Bake tart shells for 8 minutes or until brown. (Watch
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Lemon curd
 carefully!)
Remove from oven.

Recipe adapted from "Joy of Cooking" by Irma Rombauer and Marion Rombauer Becker (Bobbs-Merrill, 1975 edition)

Lemon curd
Makes about 1-1/4 cups

Ingredients:
1/2 cup fresh lemon juice (2 large lemons)
2 tablespoons lemon zest
1/2 cup sugar
1/4 cup butter (1/2 stick)
1 whole egg
2 egg yolks

Instructions:
In the top of a double boiler over boiling water, combine lemon juice, zest, sugar and butter. Stir often as butter melts and sugar dissolves.
Over medium high heat, let lemon mixture cook for 2 minutes, stirring often; little bubbles start to form along the edges.
In a separate bowl, beat together whole egg and egg yolks.
Remove lemon mixture from heat. Add half of lemon mixture to beaten eggs, whisking to blend. Whisk this mixture into the remaining lemon mixture in top of double boiler. Return to heat.
Cook until curd thickens, stirring often; about 5 minutes. Let cool. Refrigerate until ready to use.

Recipe adapted from "Butter Beans to Blackberries: Recipes from the Southern Garden" by Ronni Lundy (North Point Press, 1999).

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RECIPE

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Garden checklist for week of May 31

Remember to water early. No more rain is in the immediate forecast.

* It’s not too late to transplant tomatoes, peppers, eggplant or other summer favorites. Make sure they stay hydrated.

* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.

* Plant basil to go with your tomatoes.

* Transplant summer annuals such as petunias, marigolds and zinnias.

* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.

* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the early hours of the morning, between 2 and 8 a.m.

* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.

* Dig and divide crowded bulbs after the tops have died down.

* Feed summer flowers with a slow-release fertilizer.

* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather.

* Cut back fruit-bearing canes on berries.

* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.

* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.

* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.

* Pinch back chrysanthemums for bushier plants with many more flowers in September.

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Food in My Back Yard (FIMBY) Series

Lessons learned during a year of edible gardening

WINTER

Is edible gardening possible indoors?

Hints for choosing tomato seeds

Starting in seed starting

Why winter is the perfect time to plant fruit trees

When to plant? Consider staggering your transplants

How to squeeze more food into less space

Potatoes from the garden

Plant a fruit tree now -- for later

Win the weed war by tackling them in winter

Tips for planting bare-root trees, shrubs and vegetables

Time to give vegetable seedlings some more space

Ways to win the fight against weeds

FALL

Dec. 16: Add asparagus to your edible garden

Dec. 9: Soggy soil and what to do about it

Dec. 2: Plant artichokes now; enjoy for years to come

Nov. 25: It's late November, and your peach tree needs spraying

Nov. 18: What to do with all those fallen leaves?

Nov. 11: Prepare now for colder weather in the edible garden

Nov. 4: Plant a pea patch for you and your garden

Oct. 27: As citrus season begins, advice for backyard growers

Oct. 20: Change is in the autumn air 

Oct. 13: We don't talk (enough) about beets

Oct. 6: Fava beans do double duty

Sept. 30: Seeds or transplants for cool-season veggies?

Sept. 23: How to prolong the fall tomato harvest 

SUMMER

Sept. 16: Time to shut it down? 

Sept. 9: How to get the most out of your pumpkin patch

Sept. 2: Summer-to-fall transition time for evaluation, planning

Aug. 26: To pick or not to pick those tomatoes?

Aug. 19: Put worms to work for you

Aug. 12: Grow food while saving water

Aug. 5: Enhance your food with edible flowers

July 29: Why won't my tomatoes turn red?

July 22: A squash plant has mosaic virus, and it's not pretty

July 15: Does this plant need water?

July 8: Tear out that sad plant or baby it? Midsummer decisions

July 1: How to grow summer salad greens

June 24:  Weird stuff that's perfectly normal

SPRING

June 17: Help pollinators help your garden

June 10: Battling early-season tomato pests

June 3: Make your own compost

May 27: Where are the bees when you need them?

May 20: How to help tomatoes thrive on hot days

May 13: Your plants can tell you more than any calendar can

May 6: Maintain soil moisture with mulch for garden success

April 29: What's (already) wrong with my tomato plants?

April 22: Should you stock up on fertilizer? (Yes!)

April 15: Grow culinary herbs in containers

April 8: When to plant summer vegetables

April 1: Don't be fooled by these garden myths

March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth