Fresh plump blueberries are in season and that means its time to use them.
My contribution to your blueberry-mania would be this blueberry pie with custard and caramel sauce.
Believe me, its a tasty treat!
Blueberry tart with caramel sauce
The mix of the sweet blueberries, the tart cream and the sweet caramel is heavenly.
Serves 6
1 1/3 cups plain flour
2 tablespoons sugar
1 stick butter, in pieces
1 egg
1 tablespoon cold water
2 cups mascarpone
1/2 cup powdered sugar
1 tablespoon grated lemon zest
2 cups blueberries
Sauce:
1 cup light brown sugar
1 stick butter
1/4 cup cream
1 teaspoon vanilla extract
1 pinch of salt
Start with the crust.
Preheat the oven to 350ºF.
Place flour, sugar and butter in a food processor and blend until mixture looks like breadcrumbs.
Add the egg and cold water and blend until it all comes together.
Wrap in plastic and and refrigerate for 1 hour.
Press the cold dough into a greased (round or square) 9-inch pie tin.
Trim the edges with a knife.
Prick the base with a fork.
Bake until golden.
Cool on a wire rack.
Mix together mascarpone, powdered sugar and lemon zest and fill in the pie crust.
Sprinkle with blueberries.
Combine brown sugar, butter, cream, vanilla and salt in a small saucepan over medium heat.
Cook, stirring, until thickened.
Pour over pie and serve.
Photo by Frances Janisch