Banana Blueberry Smash Cake

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Banana Blueberry Smash Cake
Our daughter Jessica wanted a healthy birthday cake for her daughter Harper’s first birthday “smash cake.” We found this recipe, tried it, and fell in love with the cake’s delicious flavor. Not as sweet as traditional cakes, but there is plenty of natural sweetness from the fruits.

This is a fairly dense cake and takes a long bake time. The original recipe uses one 9-inch pan with a bake time of 50 to 60 minutes. I used 3 6-inch pans for the perfect size layered “smash cake” with a bake time of about 45 minutes.

Use either regular apple juice concentrate which will result in a slightly sweeter cake; or use unsweetened apple juice for less sweetness. Use very ripe bananas for a stronger banana flavor. Peel and mash bananas just before adding to cake batter to prevent turning brown. You can use either fresh or frozen blueberries. I used frozen berries for this cake which are easily chopped while still frozen. Admittedly the Flour Buttercream I used doesn’t fall into the healthy category, but it goes wonderfully with this cake and pipes beautifully into perfect rosettes.

Jessica created the adorable cake-topper bunting, with the decorations and colors all complementing a “shabby chic” theme. Our Granddaughter Harper loved her birthday cake; we had a fun and beautiful day capturing these memories. The beautiful pictures were taken by our Daughter-in-Law Christie. See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Smash Cake
Serves: 8 to 10 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 6” Cake Pan Prep: Greased and Parchment Lined Oven Temp: 350° Storage: Cover and refrigerate

Help: Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 1 cup all purpose flour
  • 1¼ cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt (optional)
  • 2½ teaspoons ground cinnamon
  • 1 cup ground old fashioned oatsTip: it takes about 1¼ cups oats to produce 1 cup of ground oats. Use a small food grinder or food processor to grind the oats.
  • 4 large eggs
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • ¾ cup apple juice concentrate, thawed and room temperature
  • 2 cups mashed ripe bananas (about 5 to 6 medium)
  • ½ cup blueberries, chopped (use fresh or frozen berries, thawed and drained)
Flour Buttercream: (Makes about 6 cups):
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare three 6-inch round pans for a first birthday layered “smash cake” or one 9 inch round layer cake pan if you prefer; lightly grease the pans with shortening and dust with flour. Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is about 2 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Cake Batter:
  1. In a medium mixing bowl, combine all purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon; sift or whisk together to mix. Add the ground oats and whisk to mix. Set aside.
  2. In a large bowl of an electric mixer, add the eggs and beat on low speed about 1 minute or until blended, and then increase the mixer speed to medium-high and beat 2 to 3 minutes or until the eggs become thick and lemon colored.
  3. Reduce mixer speed to medium, slowly pour the melted butter into the eggs in a slow steady stream, and then beat for 1 minute longer. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the apple juice, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and apple juice, ending with the last portion of the flour, and stirring just until blended.
  5. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the mashed bananas and blueberries. Tip: Peel and mash bananas just before adding to cake batter to prevent bananas from turning brown.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon or small offset spatula. Bake 40 to 50 minutes for 6-inch pans or 50 to 60 minutes for a 9-inch pan, or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling before frosting.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Add the vanilla to the cooled mixture and stir until thoroughly combined. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature; in a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
  3. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking about 3 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition, and then continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  5. The frosting should be used immediately, or refrigerate until needed.
  6. Assembly: The cake shown in the photo was layered and filled with a little of the Vanilla Buttercream Frosting, then crumb coated with the same frosting. Then piped in shades of dusty rose pink for the ombre effect.
  7. Place one of the cake layers on a cake plate. Using an offset spatula spread a small amount of the Vanilla Buttercream Frosting on top. Repeat with another layer of cake, and then place the last cake layer on top with the bottom side up to create a flat top.
  8. Crumb coat the cake by covering the sides and top of the cake with a thin layer of buttercream. Refrigerate the cake until the crumb coat is dried to the touch, about 20-30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  9. When the crumb coat is set, cover the sides and top of the cake with the remaining buttercream. Tip: for the ombre effect, I divided the remaining buttercream into 4 portions. Using dusty rose food coloring I tinted one portion the darkest shade for the bottom row, the second portion a paler shade for the next row, the third portion a still paler shade for the next row, and left the fourth portion with no added food coloring for the top of the cake. I used a size 1M decorating tip to pipe the rosettes.

  10. Banana Blueberry Smash Cake
  11. Harper's Smash Cake Day

Cake Recipe Adapted From: homemadebabyfoodrecipes.com

 

Summer Berry Tart

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Summer Berry Tart
Celebrate the fresh berries of summer with this beautiful and easy to make Summer Berry Tart. First prebake a sweet cookie crust, then fill with a chilled vanilla filling and top with fresh strawberries, raspberries, and blueberries. Last, a jam glaze is spread over the berries to seal in the moisture and freshness, along with providing a decorative shine to make your tart glow.
Recipe type: Dessert | Custard Tart | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Tart with Removable Bottom Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 4 tablespoons half-and-half cream or whipping (heavy) cream
Vanilla Filling:
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups milk (preferably whole milk)
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
Fruit Topping:
  • 2 cups fresh strawberries, halved
  • 1 cup fresh raspberries
  • ½ cup fresh blueberries
  • ⅓ cup seedless raspberry or strawberry jam
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another 1 to 2 tablespoons of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12 inch circle and fit into one 10 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a golden brown. Remove from oven and cool completely on a wire cooling rack.
Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
Vanilla Filling:
  1. In a medium heavy saucepan over medium heat, combine sugar, cornstarch, and milk. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
  2. In a medium bowl, beat the egg and egg yolks with a wire whisk 1 to 2 minutes until a light color.
  3. Temper the eggs: very slowly, in a thin stream, pour about 1 cup of the hot milk mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly with a wooden spoon. Remove from heat, stir in vanilla. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool, then refrigerate for 3 to 4 hours until chilled and thickened.
Fruit Topping:
  1. Pour chilled filling into cooled tart shell. Arrange strawberries, raspberries, and blueberries on top of filling in a circular pattern.
  2. In a small saucepan, stir and heat the jam over low heat until it liquefies. Remove from heat. Use a pastry brush and brush the warm jam over the top of the fruit.
  3. Refrigerate tart until ready to serve. Refrigerate leftovers.
Source: Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998
The Essential Baking Cookbook, Bay Books, Australia, 2000

Red White and Blueberry Cream Pie

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Red White and Blueberry Cream Pie
Smooth, refreshing, and perfect for a summer bar-be-que dessert. Once the graham cracker crust is baked and cooled, it's filled with luscious and plump fresh blueberries. The filling is a simple combination of cream cheese, sweetened condensed milk,fresh squeezed lemon juice, and vanilla extract. The real secret to this recipe is the lemon juice. I normally add the entire ½ cup lemon juice, but start with ⅓ cup and add more until the desired citrusy flavor you like. Refrigerate, decorate the top with more blueberries and strawberries, and you have a delicious and patriotic themed dessert.
Recipe type: Dessert | Cream Cheese Pie | Fruit Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 1 cup fresh blueberries, rinsed and drained
  • 8 ounces cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ to ½ cup freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup sliced fresh strawberries
  • ½ cup fresh blueberries, rinsed and drained
Instructions
Graham Cracker Crust:
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  3. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  4. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Place blueberries in the cooled crust in a single layer. Set aside.
  2. In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, ⅓ cup lemon juice, and vanilla. Beat until mixture is smooth and fluffy. Tip: add up to 3 tablespoons additional lemon juice as desired (1/2 cup total) for a more citrusy flavor. Pour mixture over the blueberries in the crust.
  3. Cover and refrigerate 3 hours or until filling is set.
Topping:
  1. Decorate the top of the pie with blueberries and sliced strawberries. Tip: I often omit the strawberries and use just blueberries, or substiture any fresh fruits you may have.
  2. Cover pie and refrigerate until ready to serve.

Lemon Blueberry Cheese Tart

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Lemon Blueberry Cheese Tart
Fresh summer blueberries sit atop a luscious lemon cream cheese filling, making this a colorful and wonderful dessert. The pastry is made with ground almonds and brown sugar, and then partially baked before adding the cream cheese filling. The tart is chilled, and then covered with fresh blueberries that have been glazed with red currant jelly.
Recipe type: Dessert | Cream Tart | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removeable Bottom Pastry: Brown Sugar Almond Pastry Prep: Baked Starting Oven Temp: 375° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Brown Sugar Almond Pastry:
  • ½ cup slivered almonds, toasted, and finely ground
  • ¼ cup firmly packed light brown sugar
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ½ inch pieces
  • 2 tablespoons cold water
Lemon Cheese Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 2 tablespoons freshly squeezed lemon juice
Topping:
  • 1½ to 2 cups fresh blueberries
  • ½ cup red currant jelly
Instructions
Brown Sugar Almond Pastry:
  1. In a large mixing bowl, combine ground almonds, brown sugar, flour, and salt. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs. Or, process in a food processor. Add 2 tablespoons cold water. Stir until dough comes together.
  2. Press pastry evenly into one 9 or 9½ inch tart pan with a removable bottom, patting pastry evenly over bottom and up the sides, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  3. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  4. Bake: Place the pastry lined tart pan on a baking sheet, and bake 15 to 20 minutes or until very light golden brown. Remove from oven. Reduce oven temperature to 350 degrees F.
Lemon Cheese Filling:
  1. While pastry is baking, prepare filling.
  2. In a large mixing bowl, beat the cream cheese with an electric hand mixer or wooden spoon until smooth. Add sugar, egg, lemon zest, and lemon juice. Beat until mixture is smooth. Pour mixture into the still hot pastry.
  3. Bake: Return pan to oven and bake 20 minutes or until the center is almost set but still slightly wobbly. Remove from oven and place on a wire cooling rack to cool. Cover and refrigerate several hours or overnight.
Topping:
  1. Rinse and dry blueberries, place in a medium-sized bowl. Set aside.
  2. Place the jelly in a microwave-safe bowl, heat using 50% power and stir frequently just until the jelly is warmed and melted. Pour warm jelly over blueberries; stir until well mixed.
  3. Spoon the blueberry topping evenly over the chilled tart. Refrigerate until ready to serve. Refrigerate leftovers.
  4. To serve, remove the sides of the tart pan, place the tart on a serving plate.

Fourth of July Blueberry Pie

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Fourth of July Blueberry Pie
The blueberries turn a deep midnight purple-blue when baked, a perfect compliment to the cutout pastry stars for this Fourth of July Blueberry pie.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Classic Pie Pastry for one 9 inch double-crust pie
Filling:
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups fresh blueberries, rinsed and dried
Topping:
  • 1 to 2 teaspoons whole milk or half and half cream
  • 1 to 2 teaspoons granulated sugar
Instructions
Pastry:
  1. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to a ½ inch overhang all around. Fold the edge of the dough under and press down gently around the rim to seal the edge. Leave the border plain for a rustic look or crimp as desired. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Roll out the remaining dough to a ⅛ inch thickness. Using a 2½ inch star cookie cutter, cut out about 25 stars. Tip: Dip the edges of the cookie cutter in flour before each cut to prevent the dough from sticking to the cutter. Place the stars on a flat plate or cookie sheet, cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Filling:
  1. In a medium mixing bowl, combine sugar, cornstarch, cinnamon, nutmeg, and lemon juice; stir to combine. Add the blueberries and toss to coat them with the sugar mixture. Let the filling sit for 5 to 10 minutes to let the berry juice develop and the cornstarch dissolve. Spoon the blueberry mixture into the chilled pie shell, mounding the berries slightly in the center.
  2. Arrange the cutout pastry stars over the berries in a circular pattern, slightly overlapping the star tips.
  3. Cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes to chill. Chilling the pie before baking helps to maintain a flaky crust and relaxes the pastry to help prevent it from shrinking while it bakes.
  4. While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
Topping:
  1. Remove pie from refrigerator. Using a pastry brush, lightly brush the pie rim and stars with milk or half and half cream. Sprinkle with sugar. Tip: if you don’t have a pastry brush, dip your finger in the milk and gently spread the milk over the top of the pastry.
  2. Bake: Line a rimmed baking sheet lined with foil or parchment paper. Place pie on the baking sheet and transfer to the oven.
  3. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 40 to 50 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove pie from oven. Cool completely on a wire cooling rack before cutting and serving. Tip: let the pie cool at least 4 hours to allow the juices to thicken. Otherwise the berry juices will be very liquid and will flow out of the crust when it is cut.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Source: Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998
Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005

Blueberry Whipped Cream Torte

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Blueberry Whipped Cream Torte
Light and full of fresh summer fruit, this torte is a colorful red, white and blueberry dream. This torte has a sweet tart pastry base baked in a springform pan. After baking make a fluffy whipped cream and blueberry filling, and then cover with more blueberries and red currant jelly. Before serving remove the torte from the pan and garnish the sides with toasted almonds
Recipe type: Dessert | Refrigerator Pie | Cream Pie | Fruit Pie
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • 3 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 3 tablespoons half-and-half cream or whipping (heavy) cream
Filling and Topping:
  • 2 cups fresh blueberries
  • 3 tablespoons orange-flavored liqueur, such as Triple Sec
  • ¼ cup water
  • 2 envelopes unflavored gelatin
  • 2 cups whipping (heavy) cream
  • ¾ cup confectioners' (powdered) sugar
  • ¾ cup red currant jelly
Garnish:
  • ½ cup toasted sliced almonds
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to an 9½ inch circle and fit into one 9 or 9½ inch springform pan with a removable bottom. Lightly prick the bottom with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart pastry until firm, at least 30 minutes.
  5. While tart pastry is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove pan with chilled tart pastry from refrigerator. Leaving the springform pan on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack.
Filling and Topping:
  1. Wash and dry blueberries. Place in a medium bowl and sprinkle with liqueur; cover and let stand 30 minutes.
  2. Place water in a small microwaveable bowl. Pour gelatin over the water, do not stir, and let the mixture stand for 5 minutes. Then heat in a microwave oven, on medium power, for 45 to 60 seconds or until the gelatin is dissolved and the liquid is clear. Remove from oven and set aside to cool slightly.
  3. In a medium mixing bowl, beat the whipping cream and powdered sugar with an electric hand mixer until cream is thick and stiff. Using a balloon type whisk or large rubber spatula, gently fold in cooled but still warm gelatin, and about three-fourths of the blueberry mixture (including the orange liqueur.)
  4. Pour the whipped cream mixture over the pastry shell in the springform pan and smooth the surface with the back of a large spoon. Cover with the remaining blueberries.
  5. Place the jelly in a microwave-safe bowl, heat using 50% power and stir frequently just until the jelly is warmed and melted. Pour warm jelly over blueberries.
  6. Cover with plastic wrap and refrigerate several hours or overnight until firm.
Garnish:
  1. When ready to serve, run a sharp knife around the inside of the pan to loosen the torte. Un-clip the side of the springform pan, and gently lift off the outer ring. Place the torte on a serving plate. Press toasted almonds around the sides.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Blueberry Cream Tart

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Blueberry Cream Tart
Recipe type: Dessert | Refrigerator Tart | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removable Bottom Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • 3 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 1 to 3 tablespoons half-and-half cream or whipping (heavy) cream
Cream Filling:
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 cups milk (preferably whole milk)
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup whipping (heavy) cream
  • ¼ cup confectioners' (powdered) sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
Topping:
  • 1 cup fresh blueberries, rinsed and dried
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to an 11 inch circle and fit into one 9 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack. Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
Cream Filling:
  1. In a medium heavy saucepan over medium heat, combine sugar, cornstarch, and milk. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
  2. In a medium bowl, beat the egg and egg yolks with a wire whisk 1 to 2 minutes until a light color.
  3. Temper the eggs: very slowly, in a thin stream, pour about 1 cup of the hot milk mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly with a wooden spoon. Remove from heat, stir in vanilla. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool, then refrigerate for 3 to 4 hours until chilled and thickened.
  5. In a medium bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, lemon zest, and lemon juice, continue beating until cream is thick and stiff.
Topping:
  1. Fold the whipped cream into the chilled filling. Pour filling into cooled tart shell. Arrange blueberries on top of filling. Refrigerate until ready to serve. Refrigerate leftovers.
Source: “Blueberry Cream Tarts” recipe, Victoria Magazine
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998,

Blueberry Clafouti

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Blueberry Clafouti
Clafouti, (pronounced Kla-FOO-tee) is a classic French dessert also known as clafoutis. Traditional clafouti is made with dark, sweet cherries; however blueberries are a delicious alternative to bake this easy to make summer treat. The fruit is placed in the bottom of a greased baking pan or cast iron skillet and then a thin batter is poured over the fruit. As it bakes the batter puffs up around the fruit then sinks in the middle as it cools.

Clafouti appears to be a cake, but is really like a fruit-filled custard. It is usually served warm with confectioners’ sugar sprinkled on top before serving. I personally prefer clafouti chilled and served with a dollop of sweetened whipped cream. Serve clafouti either directly from the pan, or transfer to a serving plate.
Recipe type: Dessert | Cake | Blueberry
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Cake or One 10" Cast Iron Skillet Pan Prep: Lightly Greased Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Filling:
  • ¾ cup all purpose flour
  • ⅔ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 3 large eggs
  • 1¼ cups milk (preferably whole milk), room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups blueberries, rinsed, and dried
Topping:
  • 1 or 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan or one 10 inch cast iron skillet; Lightly grease bottom and sides of the pan.
Filling:
  1. In a medium mixing bowl, combine flour, sugar, and cinnamon; whisk together to mix. Set aside.
  2. In a small bowl, lightly beat the eggs with a wire whisk until foamy. Beat in the milk and vanilla until combined. Gradually whisk the egg mixture into the flour mixture, whisking until batter is smooth and free of lumps.
  3. Place blueberries in the bottom of the baking pan. Pour the batter over the blueberries.
  4. Bake: Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire cooling rack for 10 to 15 minutes before serving.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the clafouti with confectioners’ sugar.
  2. Cut into pie-shaped wedges and serve warm directly from the baking pan or remove from pan and place on a serving plate. A delicious option is to refrigerate the clafouti first and serve chilled.
  3. Refrigerate leftovers
Source: The King Arthur Flour Baker’s Companion, Countryman Press, Vermont, 2003