Brilliant & Beautiful Blueberry Tart
The recipe for this blog post was a bit of an accident. The other day I had a huge craving for a berry tart of some kind. I had the ingredients to make my own crust, but no fresh berries. I did, however, have in my freezer a bag of frozen blueberries and in my tiny refrigerator sat a jar of raspberry jam. Sounds like a good combination to me! I thought, as I fearlessly began making a super simple crust from Food & Wine. While the crust chilled in the refrigerator, I got a little creative with my berry ingredients.
I started by combining the frozen blueberries, 1/4 cup of the raspberry jam and the juice of 1/2 a lemon in a large bowl. Hello tart-deliciousness! But I was not satisfied with the flavor. I searched through my cupboards and there it was, right in front of me. A red wine vinaigrette infused with fig that was recently given to us by Laura and Braden from Paris-based Hidden Kitchen during their visit to Tokyo. I’d never thought of using red wine vinegar in a recipe like this, but the gentle fruity flavor of the fig along with the richness of the red wine added the perfect touch.
The perfectly flaky, buttery crust and the gooey berry filling of this tart was a ray of sunshine in the midst of an otherwise dreary week.