Wednesday, September 5, 2012

Blackberries for Lew

Saturday was a beautiful summer day so we decided to head outside to pick some blackberries! The title of this post is somewhat misleading as Lewis didn't actually get to eat any of the berries...more for us!

They were so delicious: sweet and juicy, very unlike blackberries from the store. Lewis was in the Ergo on my back for the first time and seemed to enjoy it.

It is still amazing to me that fruit like this grows so abundantly here in Washington. Such a blessing to have access to such yummy food. 
I cooked up our bounty on Sunday along with some fresh rhubarb and plums. Thank you Karin for inspiring me to bake! I whipped up these delicious tarts Sunday afternoon, they were amazing. 
Rhubarb blackberry

Rhubarb plum

Blackberry Rhubarb tart
preheat oven to 400


  • 1.5 cups rhubarb
  • 1.5 cups blackberries
  • 7 Tbs brown sugar
  • 1 Tbs meyer lemon juice
  • zest of lemon ( I used meyer but any kind will work)
  • 1/2 vanilla bean, split and seeded
  • Pastry puff dough / pie dough - I didn't have the time or desire to make my own so I used pepperidge farm puff pastry sheets
Cut your rhubarb length wise down each stalk and then into 1/2 inch cubes. Combine rhubarb, blackberries, sugar, and vanilla bean + seeds in a heavy bottomed pot. Cover and heat on low for 15 minutes until the rhubarb has released some of its juices. 
Prepare crust by either unfolding (puff pastry sheet) or rolling out and setting in a lightly greased pie dish
Uncover mixture, add lemon juice + zest, and increase heat to medium and cook for 15 more minutes until the mixture has thickened. 
Discard vanilla bean pod and pour into the prepared pie crust. Bake at 400 for 30 -35 minutes or until the crust becomes golden brown on top 

Variation: Rhubarb plum tart
  • 1.5 cups Rhubarb
  • 1.5 cups plums
  • 7 Tbs brown sugar
  • 1/2 vanilla bean, split and seeded
  • Pastry puff dough
Follow directions from above!
These would be delicious served with vanilla ice cream, whipped cream or whipped coconut milk!
To whip coconut milk: place a can of full fat coconut milk in the fridge overnight. Drain liquid from the top and whip all the yummy leftovers just like you would cream! It has such a great flavor. Here is an awesome tutorial if you need pictures!

1 comment:

  1. Oh Yummmmmmmy!! Where did you go for the blackberries? I didn't realize they were finally in season. Mmmmmmmmmmmmmmm.