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Kirk's Traveling Kitchen News and Blog

Cool Start to the Summer in Saugatuck


As the result of an especially cold spring, for the first time in years there won't be fresh Michigan blueberries for the 4th of July weekend here in Saugatuck, Michigan. Although my suppliers are promising the first berries of the season by July 5. I guess we'll have to wait an extra day to make my favorite blueberry tart.

Fresh Blueberry Tart (or Tartlets)

Graham Cracker Tart Shells

Quantity Produced: Makes 12/ 3oz. Tartlets or 2/ 12” Tarts

Butter, softened 1 Cup
Dark Brown Sugar ¼ Cup
Sugar ¼ Cup
Honey ¼ Cup
Flour 2 Cups
Whole Wheat Flour ½ Cup
Salt 1 Teaspoon
Cinnamon ½ Teaspoon

Preparation Procedure-

In a standing mixer, cream butter & sugar and add honey. Add dry ingredients. Form dough into a disk and chill for 1 hour. Form into tartlets, prick with fork and chill additional 20 minutes. If pre-baking shells, bake for 18-20 minutes at 325˚. Let cool and fill with desired ingredients.

Cream Cheese Pastry Cream & Blueberry Topping (Blueberry Tartlets)

Quantity Produced: Makes 2 Cups or enough for 8-10 Tartlets.

Blueberry Topping
Fresh Blueberries 2 ½ Cups
Sugar 1 Tablespoon

Milk 1 Cup
Sugar 5 Tablespoons
Egg Yolks 4
Cornstarch 2 ½ Tablespoons
Cream Cheese, Cubed ¾ Cup
Vanilla Extract 1 Teaspoon
Heavy Cream, Whipped ½ Cup

Preparation Procedure-
To make to blueberry topping combine 1 cup of blueberries in a saucepan, add 1 tablespoon of sugar and cook over low heat until the berries burst. Strain into a medium bowl, discard solids, and toss remaining blueberries with blueberry syrup. Reserve at room temperature.

Combine ¾ cup milk and 3 tablespoons sugar in medium saucepan. Bring to a simmer. In a large bowl whisk together yolks, cornstarch and remaining 2 tablespoons sugar. Whisk ¼ cup milk into egg mixture. Remove milk from heat and temper egg mixture. Return to stove and bring to a boil. Cook until it thickens, then add cream cheese and vanilla and whisk until it’s smooth. Strain through sieve, cover and chill. When completely chilled mix until smooth and add whipped cream. Use as base for blueberry tartlets or anywhere pastry cream would be used.