"Serious Wine for Non-Serious People"

The Vineyard's "Living with Wine" Menu Idea....  Autumn Blush

Blueberry Brown Butter Tart

This is a great combination of something light to be enjoyed with the wine for dessert. The slight higher acid levels of the blueberries, combined with the sugar, creates a perfect union of the fruit forwardness.

The lemon zest brings the kick. Cheers~

Ingredients

Preparation and Design

3 eggs
1 cup sugar
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup flour
1/2 stick unsalted butter
1 short 10 inch crust pie shell
2 cup blueberries

Topping:
2 cups water
1 cups sugar
2 blueberries
1/2 cup confectioner’s sugar
 

Mix together the eggs, sugar, lemon zest, and vanilla extract until combined.  Softly start to swirl the flour in. Mix well

and set aside.  In a saucepan in medium heat, melt the

butter until it is liquid and slightly turning brown. Stirring

while doing it, pour the hot butter in a steady motion into

the egg/sugar mixture, combining all together well.

Let the mixture cool to room temperature. 

Preheat an oven to 350°F.  Cover the bottom of the pie

shell evenly with 2 cups blueberries.  Pour the brown butter mixture over the blueberries, filling the shell two-thirds full.

Bake until the filling is firm to the touch, 45 to 50

minutes. Let the tart cool completely. 

For the topping, bring the water and 1 cup sugar to boil in a saucepan over medium heat.  Boil for 30 seconds.  Quickly,

toss the blueberries in this mixtures and immediately after a

few stirrings, drain through a colander into a bowl. Lay

the berries onto the cooled tart covering the entire top.

Ready to serve or could be chill for refrigerator.