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Blueberry-Raspberry Tart

DESSERTS

blueberry-tart
YIELD

Makes one 9-inch tart

INGREDIENTS

This is a recipe that came from my mom. I am not sure where she got it, but I remember she would make it when we had guests for dinner. You don’t feel like you are eating a big piece of cake, but rather fruit so there is very little guilt.

Prep time: 20 minutes | Bake time: 50 minutes

1½ cups flour
¼ cups sugar
6 ounces butter
2 tablespoons lemon juice
¼ cup flour
¾ cup sugar
¼ teaspoon cinnamon
5 cups blueberries
½ cup raspberries

PREPARATION & METHOD For the Pastry

Preheat oven to 350 degrees Fahrenheit.

Mix the first three ingredients with pastry blender. When mixture is coarse, sprinkle with lemon juice.

Mold until it forms dough. Press into a 9” springform pan.

PREPARATION & METHOD For the Topping

Mix the remaining flour, sugar, cinnamon and 4 ½ cups of blueberries together in a separate bowl. Spread evenly over top of the pastry bottom.

Bake until bubbly, approximately 50 min.

Remove from oven and sprinkle with ½ cup blueberries and ½ cup raspberries each. Sprinkle with powdered sugar when cool, and serve with a dollop of fresh whipped cream.

MORE INFO

Bonjour Ya’ll

Taking her passion for food to the next level, Heidi Vukov is releasing a new cookbook titled Bonjour Y’All with Huffington Post blogger, Sara Sobota. The new cookbook is full of French-southern fusion recipes that are simple enough for the home cook to put together and tasty enough to be served at Croissants. Bonjour Y’All includes items from the restaurant, including local seafood, artisanal breads, southern cocktails, and decadent desserts.

“I am beyond thrilled to launch this book and continue to spread my love of southern cooking to kitchens across America,” said Vukov. “While growing up I spent hours in my grandmother’s kitchen in Germany, where European bakeries inspired my love for cooking. I also learned the importance of sharing a meal with family and friends. With my new cookbook I hope to bring many families together at the dinner table every night.”

Bonjour Y’All is available on Amazon, Barnes and Noble, and Books a Million as well as in stores across the country as well as local and regional retailers in April 2015. A portion of all book proceeds will be donated to The David L. Brittain Legacy Fund for the International Culinary Institute of Myrtle Beach.

About Croissants Bistro & Bakery: Celebrating its 20th anniversary in Mar. 2015, Croissants Bistro & Bakery began in 1995 as a life-long dream of owner, Heidi Vukov, who was awarded the 2011 South Carolina Restaurateur of the Year. Croissants Bistro & Bakery is a Certified S.C. Grown, “Fresh on the Menu” Restaurant, offering only the freshest local ingredients from area farmers and fishermen. Croissants Bistro & Bakery is also a Wine Spectator Award Winning Restaurant and a 2014 Trip Advisor Certificate of Excellence award winner. For more information about Croissants Bistro & Bakery, visit www.croissants.net.


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