Blueberry tart a la California

As you've probably guessed by now-I love living in California. There is fresh produce, organic meats, and artisan breads, cheeses, and other dairy products everywhere. I can make a phone call and get fresh goat's milk, eggs harvested this morning, or 100% grass-fed beef, free range chickens, or anything else I could possibly desire!!!

We have a weekly year-round farmers' market here in Tehachapi, and in the summer there are 2 more farmers' markets open for business. It's an eater's paradise.

Yesterday and today the weather is very warm and I'm beginning to be excited about the upcoming berry season. The fresh strawberries are already showing up from Oxnard and Ventura. Soon we'll have blueberries, raspberries, and blackberries fresh from the farms. Last year Chloe and I spent a lot of time at Murray Family Farm, picking our own berries. My favorite recipe for the blueberries was a tart that I made over and over again.

Here it is!

Blueberry Tart

6 cups fresh blueberries
3/4 sugar (use less if the berries are very ripe and sweet)
pinch of salt
1/2 cup flour or cornstarch
zest and juice of 1 lemon

1 frozen pie pastry-thawed to room temp

Place the pie pastry in a 10"x1" tart pan. Press into place and put the pastry in the fridge to keep it safe.
In a bowl mix the sugar, salt, flour, and lemon zest.  Take 2 cups of the blueberries and lemon juice, and pulse then in a blender. mix the pureed berries into the dry ingredient. Add 2 cups of whole blue berries. Fill the tart shell with the blueberry mix. Top with the remaining whole berries and bake at 350F for 50-60 minutes. 325F for 40-45 if you are using a convection oven.