The last time we met, I was in the midst of clearing my freezer of last summer's berries to make room for this year's loot.
With the cranberry situation under control, I could zero in on the rest of those blueberries.
So it's Saturday afternoon and our friends are coming for dinner. Two hours to showtime and I'm still flipping through cookbooks trying to figure out dessert.
Then I remember this Blueberry Amandine Tart from Clotilde Dusoulier's first book, Chocolate & Zucchini.
The rest, as they say, is history.
Notes: I ran my frozen blueberries under hot water and then set them in a colander over a bowl to drain while I prepared the pastry and filling.Labels: Desserts, Pies and tarts
