Summer Party: Making The Most of Berries!
Watch as Better Homes and Gardens shows you how to make the most of berries at your summer party! Fresh-picked berries scream summer, and there's a whole slew of ways to incorporate them into your outdoor party ideas. The bright colors of berries liven up any buffet table, so keep things simple by using pre-made pie crusts to hold berries. Fill them the morning of your summer party, painting melted white chocolate inside the pie crusts to keep them from getting soggy. Spoon in some pastry cream and top with blueberries, strawberries, raspberries, and other berry favorites. Leave a few stems on the berries to promote a just-picked feeling. Make eye-catching dessert displays by placing them on different levels during outdoor entertaining. Arrange different berry tarts on dressed-up dessert trays, like the one shown here that was created by weaving copper strips from the craft store. Plant markers and colored pens announce different desserts in an unexpected yet adorable manner. Your guests will be even more in love with berries thanks to these summer party ideas!
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A Perfect Blueberry Tart
A buttery French pastry shell filled with lemon-kissed cooked blueberries, and topped off with fresh, juicy blueberries. Can you say YUM? Printable recipe is on my website here: Thank you for watching. Please subscribe and click on the bell icon to receive notifications every time I upload a new recipe! #blueberry #blueberries #dessert #make ahead #summer #picnic
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Lemon & blueberry vegan tart
After a refreshing, vibrant treat? Whip up our lemon & blueberry vegan tart (RECIPE BELOW), a wholesome makeover on a classic dessert. It’s perfect for entertaining.
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Lemon & blueberry vegan tart
Serves 8 Prep 15 mins (+ freezing, cooling & 4 hours soaking time) Cooking 25 mins
1½ cups (225g) cashews
1 cup (160g) whole almonds
¼ cup (35g) pistachios
½ cup (40g) shredded coconut
Pinch of salt
12 fresh dates, pitted, chopped
270ml can coconut cream
1 lemon, rind finely grated, juiced
⅓ cup (80ml) maple syrup
Pinch of ground turmeric
Blueberries, to decorate
Thyme sprigs, to decorate
Candied lemon
2 lemons, thinly sliced
½ cup (110g) caster sugar
1 Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
2 Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Line the base with baking paper. Place on a baking tray.
3 Place almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add dates and process until very finely chopped and mixture holds together when pinched. Spoon into prepared tin. Use the back of a metal spoon to push the mixture evenly over base and side of the tin. Place in the freezer to set.
4 Drain the cashews and place in a blender. Add coconut cream, lemon rind, lemon juice and maple syrup. Blend until very smooth and creamy. Add turmeric and blend until smooth. Pour into the tart case in tin. Gently tap on the bench to smooth the surface. Place in freezer for 2 hours or until firm.
5 Meanwhile, to make the candied lemon, line a baking tray with baking paper. Place lemon, sugar and 11/2 cups (375ml) water in a frying pan. Bring to a simmer over medium heat. Cook, turning lemon occasionally, for 20 mins or until rind is translucent. Transfer the lemon to the lined tray. Increase heat to medium-high. Bring syrup in the pan to the boil. Cook for 3-5 mins or until syrup thickens. Set aside to cool completely.
6 Transfer tart to a serving plate. Top with candied lemon, blueberries and thyme. Drizzle with the lemon syrup.
Want more sweet treats? Check out our Baking playlist which includes:
Gluten-free banana & coconut bread:
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Beth's Blueberry Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my mini blueberry tarts. A great summer dessert idea for the 4th of July!
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WATCH MORE SUMMER RECIPES!
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Ultimate Burger
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BLUEBERRY TARTELETTE RECIPE
Makes 6 tarts
INGREDIENTS:
For Pastry:
1 ¾ cups (210 g) flour
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
10 tbsp (150 g) cold salted butter*, diced
6-7 tbsp (70ml-85ml) very cold water
*NOTE: use salted only if you are in the USA. I really like the Land o Lakes Brand for these. Otherwise outside the USA salted butter tends to be too salty and you are better off with unsalted. ☺ Confusing, I know, but just want to make sure I take of all my international friends and make sure you guys don't end up with a salty tart!
For the filling
2 cups (300 g) blueberries
2 tbsp (25 g) sugar
2 tbsp (15 g) flour
2 tbsp (30 ml) lemon juice
6 tbsp (90 ml) blueberry jam
2 tbsp (30 g) butter
Powdered sugar for garnishing
You will need:
4 Inch Tarte tins with removable bottoms Deep
2 Inch Star Cookie Cutter
METHOD:
Place flour, sugar and salt in the bowl of a food processor. Pulse to combine. Then add butter, pulsing until a coarse meal develops. Then slowly add water one tbsp at a time until a dough forms.
Turn dough out into a floured surface. Form into a ball, press into an oval and cut in half (horizontally) then in thirds (vertically) this way you will have 6 pieces of dough.
Roll out to about 6 in circle. Place tartelette tin on top upside down. Draw a circle around the tin with a pairing knife, allowing a 1 border.
Press dough into tin, folding over edges into the tin to create a thicker crust along the side. Trim dough so that it is flush with the top of the tin. Repeat the process for all 6 tins.
Roll out the dough that is left to ¼ inch thick. Cut out 6 stars.
Place tins and stars on a parchment lined rimmed baking sheet. Tins on one side tarts on the other, and pop in the freezer for 15 mins, or refrigerate for 30 mins.
Then place blueberries in a bowl and toss well with lemon juice, sugar and flour.
Remove baking sheet from the freezer and fill each one with 1 tbsp jam, a few spoons of berries (don't fill to the top, stop about ¾ way or it will over flow with juice while baking) then top with 1 pat of butter.
Place in oven for 16 mins. Then remove the stars if they are golden brown, otherwise bake for another minute or so. Then continue baking the tarts for another 20 minutes or until tart crust is golden brown and berries emit their juice and are bubbling.
Allow tarts to cool completely. I think these are best served a room temperature or chilled.
Moments before serving dust a tiny amount of powdered sugar on the centers of the stars.
Serve the tarts with a dollop of homemade whipped cream in the center, and top with a star.
Enjoy!
HOMEMADE WHIPPED CREAM
Serves 6
Ingredients:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
½ tsp (2.5 ml) vanilla extract
METHOD:
Combine ingredients in a bowl and whip with an electric mixer until slightly stiff peaks form. This can be made the day ahead and covered and placed in the fridge.
Just whisk it up with a spoon before serving.
Blueberry Crostata with Tequila
Get this recipe:
One Simple Trick to a Perfect Hand-Shaped Pie Crust!
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.
The blueberries are tossed with lemon zest and a dash of tequila, which lends a marvelous flavor-boost. The all-fruit filling is then hugged by a light crust that has a delightful “short” bite.
But the best part is that you can really look forward to baking this lovely pie without stressing – parchment paper is used to roll out the dough, which makes shaping the crostata a breeze.
So, here’s to the rustic, delectable dessert… and to summer fruits!
LEMON BLUEBERRY GALETTE | EASY FRENCH BLUEBERRY TART
You are going to love this rustic blueberry lemon tart...it starts with a slightly sweet , flaky pastry crust...then lightly sweetened fresh blueberries and lemon are added in. Top with a scoop of Vanilla Icecream and You are going to be love it!!
#lemonblueberrygalette #blueberrygalette #inthekitchenwithkaren #galette #blueberrytart