The Bean Counter at the Kitchen Counter: July 2013

Blueberry and Lemon and Mint, oh my!

This month's challenge ingredients from the

Lady Behind the Curtain's Dessert Challenge

are blueberries and lemons ... one of my favorite flavor combinations! To kick it up a notch, I grabbed a handful of fragrant, citrus mint from our patio.

My husband is an excellent gardener - one of those who can put a twig of anything in a bit of dirt and it will grow profusely. I, on the other hand, can pet a plant silly and it will turn up it's leafy nose and wither in front of my eyes.

However this summer he has met his match ... a mother deer and her fawn who have taken up residence in our back yard and decided his horticultural offerings fulfill their dietary needs. Hence, no tomatoes this year but thankfully the basil and the mint have survived. So far.

Back to the challenge ... mint can sometimes be overwhelming so I used it sparingly. The citrus mint turned out to be a nice addition to the crust and complimented the blueberry and lemon flavors in my Blueberry Citrus Tart, prepared in a free-form, rustic style.

Blueberry Citrus Tart

For the crust:

1 1/4 cup all purpose flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

grated zest of one lemon

1 teaspoon finely chopped citrus mint leaves

8 tablespoons cold butter, diced

5-6 tablespoons ice water

And the filling:

1 pint fresh blueberries

1 tablespoon fresh lemon juice

1/2 cup sugar

2 tablespoons cornstarch

1/2 teaspoon grated lemon zest

pinch of salt

1 egg, beaten and mixed with water

Whisk together flour, sugar, salt, lemon zest and chopped mint. Place in a food processor; add diced butter and pulse 8-10 times until flour resembles a bowl of peas. Add ice water one tablespoon at a time and pulse after each addition until dough begins to form. Turn dough onto a flour-dusted surface and knead gently. Form into a disk, wrap in plastic, and refrigerate at least an hour or overnight.

Unwrap dough and place on a sheet of parchment paper sprinkled lightly with flour. Roll out into a 12-inch circle, or in this case, I opted for a rectangular shape. Slide parchment with dough onto a baking sheet and refrigerate an additional 20 minutes. While dough is chilling again, place another baking sheet on the center oven rack and preheat to 400 degrees.

Place blueberries in a medium bowl, sprinkle with lemon juice. Add sugar, cornstarch, zest and salt. Stir until fruit is coated well. Pour blueberries on the center of the dough, leaving about a 2-inch border.

Fold edges in over fruit filling and brush with egg wash. Bake 30-35 minutes until crust is golden brown and fruit is bubbling. Place baking sheet on a wire rack to cool for about 10 minutes. Remove parchment and tart from the baking sheet and continue to cool on the wire rack.

And the son is pacing, plate and fork in hand, waiting for the first bite.