A couple weekends ago, I went to the western coast of Michigan to visit my parents. They moved to a house on the dunes that overlooks magnificent Lake Michigan last summer.
The weekend was full of great meals, cocktails, relaxing in the sunshine and spectacular sunsets.
With my mom watching the sun go down.
We even managed to fit a trip to Holland’s Farmer into this really strenuous schedule.
My great friend, Lauren, joined me for the trip to the market. Lauren lives in Grand Rapids with her husband and their cute rescue pup, Toby.
It was so nice to catch up with Lauren and check out all the great produce available ay Holland’s Farmer’s Market. Holland is a really neat little town. There are unique shops and great restaurants but the Farmer’s Market is unreal.
There are always so many vendors, so many product options, and tons of people. And, this particular Saturday was no exception.
I was so excited to find great looking white and red onions and some amazing goat cheese. These things are rarely at my town’s Farmer’s Market. There were also beautiful peaches, cherries and tons of blueberries.
Michigan is the #1 producer of blueberries in the nation, producing over 100 million pounds of blueberries each year.
The state, particularly the south western side of the state, is a great place for blueberries to flourish thanks to the naturally sandy soil.
Blueberries come on strong from late June to October and residents of Pure Michigan can’t get enough. My mom said she has been purchasing blueberries in five pound containers each week at the Farmer’s Market.
So, I did the same.
A few days ago I froze my five pound box of Michigan blueberries to have for smoothies and treats throughout the next few months, but saved a couple handfuls for this tart that also features the strawberry jam I canned in June with our backyard strawberries.
Topped with the super fresh berry combo, the tart is similar to a cheesecake, but lighter and with a slight tang thanks to the zested orange.
(PS- I coughed up twenty bucks for a new zester recently. It seemed expensive, but Oh em gee. It’s phenomenal.)
I fully understand if you now are thinking that I am insane because of my love for my new zester.
But, the only thing that is insane is how good this dessert is.
- 1 1/4 Cups Flour
- 1/2 tsp. ground nutmeg
- Pinch of Salt
- 1 Stick Softened Butter
- 1/4 Cup Sugar
- 1 Large Egg, separated
- Tart Filling
- 6 TBS Softened Butter
- 1/2 Cup Sugar
- 1 TBS Flour
- 2 Eggs
- 3/4 Cup Sour Cream
- 1 1/2 tsp. Vanilla Extract
- Zest of half an Orange
- 2 Cups Blueberries, washed and dried
- 1/2 cup of Strawberry Jam
- Preheat Oven to 375.
- Sift together flour, nutmeg, and salt into a small bowl.
- Beat butter and sugar with stand mixer until smooth. Add the egg yolk and beat until blended.
- Add flour mixture slowly on low speed beating just until dough forms.
- On a lightly floured surface, press dough into a flat disk.
- Press into a nine inch tart pan. ( A pie pan would work as well.)
- Place crust in the refrigerator for thirty minutes until firm.
- Bake crust for 15 minutes until slightly golden brown and set aside.
- Beat the butter and sugar at medium speed until light and fluffy.
- Beat in the flour.
- Add the eggs, one at a time. Beat well after each egg.
- Beat in the sour cream, vanilla and orange zest.
- Pour into the baked crust.
- Bake tart for twenty minutes. The filling will puff up slightly.
- Cool Completely.
- Place Blueberries on top and brush jam over the berries.
