Blueberry Crème Fraiche Tart with Poppy Seed Crust

Created by Dede Wilson, for her cookbook "Unforgettable Desserts".
This is an elegant tart featuring a sweet tart crust with the addition of poppy seed. Try it with fillings of your own, such as lemon cream or pastry cream.

Prep Time: 85 minutes

Cook Time: 15 - 20 minutes
Makes: 8 to 10 servings

1/2cup unsalted and cut into pieces (at room temperature)
5Tbsp. sugar
1 egg yolk, large
 1-1/4cup cake flour, sifted
2  cups Driscoll's Blueberries
1/4 cup sugar
2Tbsp.water

1cup crème fraiche

1/4cup sugar
1, large -large
3cups Driscoll's Blueberries
1/4 cup sugar
1Tbsp.sugar
1Tbsp. Cornstarch
1/3 cup water
1tsp.lemon juice, fresh squeezed

Instructions

Coat a 10-inch loose-bottomed fluted tart pan with nonstick spray; set aside.

Beat butter in mixer’s bowl until creamy with flat paddle on medium-high speed, about 1 minute. Add sugar gradually and continue to beat, about 2 minutes at medium-high speed, until lightened and creamy.

Beat in the egg yolk until well combined.

Add flour and pulse the mixer on and off until it begins to combine, and then run mixer on low-medium speed just until dough begins to form.

Scrape out onto plastic wrap and use wrap to help press into a ball shape. Wrap the dough thoroughly. Refrigerate for at least 2 hours or overnight.

Roll out on lightly floured surface to a 13-inch round and fit into pan, pressing into corners and trimming top. Refrigerate for at least 2 hours or freeze for 15 minutes while oven preheats. At this point, you can double wrap the tart shell very well in plastic wrap and then aluminum foil and refrigerate up to 2 days before baking, or freeze up to 1 week.

Position rack in middle of oven. Preheat oven to 350 degrees F. Check about halfway through baking; if crust is puffing up, gently press back down with back of a fork. For a partially baked tart shell, bake directly on oven rack for about 8 to 12 minutes or just until it feels dry to the touch and is beginning to color around edges. For a fully baked tart shell, bake directly on oven rack for about 15 to 20 minutes or just until it is very light golden brown. Cool completely on rack.

Check about halfway through baking; if crust is puffing up, gently press back down with back of a fork. Cool completely on rack.

Combine all ingredients in a small saucepan and bring to a boil over medium-high heat, stirring often. As soon as the mixture looks juicy, use a potato masher to crush the berries. Continue to boil, stirring often, for about 6 to 8 minutes or until berries have broken down and mixture has thickened slightly. Cool completely, stirring occasionally to release heat.

Scrape crème fraiche into small saucepan, whisk to loosen gently and heat over low heat until warm, whisking occasionally. Keep warm and set aside.

Whisk egg and sugar together in a medium bowl. Slowly whisk in crème fraiche until custard is smooth.

Spread blueberry filling evenly over bottom of pan, and then slowly pour custard over fruit. Some of the fruit might come up through the custard creating a marbled effect; that is fine.

Bake for about 15 to 20 minutes or just until custard is set. It should lightly jiggle in the center when you gently shake the pan, but will be firmer around the edges. Cool pan completely on rack, then refrigerate until firm, at least 6 hours or overnight.

Place blueberries in a heat-proof bowl. Stir sugar and cornstarch together in a small saucepan. Whisk in water and lemon juice and bring to a boil over medium heat. Whisk often and boil until mixture is clear, about 30 seconds to 1 minute. Immediately scrape mixture over blueberries and toss gently to coat.

Quickly and gently scoop berries out of bowl and arrange in an even layer over chilled tart.

Refrigerate up to 4 hours. Allow to sit at room temperature for about 15 minutes before serving.

Healthy Blueberry Bran Muffin

This recipe comes from the Driscoll Berry Web Site - sign up for discount coupons on their site.

The trio of flaxseed, whole what flour and blueberries give these muffins a mighty nutritional punch.

In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.

Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 12 servings

1 cup wheat flour

3/4cups flour

2/3 packed brown sugar

1/3 cup flaxseed meal

1/3 cup raw wheat or oat bran

1 1/2tsp. baking powder

1/2tsp. baking soda

1/4tsp.salt

1 cup lowfat vanilla yogurt

2 Tbsp. canola or vegetable oil

1/4 cup orange juice or water

2 large eggs

1pkg. (6 oz) Driscoll’s Blueberries



Preheat oven to 400°F.

Line 12 muffin cups with papers or coat with cooking spray.

Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.

Stir together yogurt, oil, eggs and juice or water in a small bowl.

Add to dry mixture; stir to nearly blend wet and dry ingredients.

Fold in blueberries just until batter is completely moistened.

Divide batter between prepared muffin cups.

Bake 18 minutes or until golden brown and pick inserted in center comes out clean.

Remove muffins from pan and cool on wire rack.

Ellie's Healthy Blueberry Coffeecake

* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour or regular whole-wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup packed brown sugar
* 2 tablespoons butter, at room temperature
* 2 tablespoons canola oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup plain nonfat yogurt
* 1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Per Serving

(serving size, 1 piece)

Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg

Good source of: Thiamin