Today is my son Buster's birthday and a large version of these fresh blueberry tarts is what he requests every year since my mother made it for him one summer. He surprised all of us by eating it almost single handedly. Of course this was at the upstate New York farm in deep July when the berries were huge and sweet and from a local farm.
My mother was French and would have loved the local-slow food wave. I can still see her in the front seat of our old Buick holding a piece of Wonder Bread I ,at five years old, had begged her to buy. She squished it into a tiny gummy ball and said" Do you see ? Do you really want THIS in your body?" She was way ahead. I wanted frozen dinners, she would be making me drink the water she had cooked dandelion greens in. " For your blood, Naneu". Actually I find myself craving that flavor today-minerally, with salt and lemon she had added- I always imagined I could feel the slightly heavy liquid going into my blood stream as it went down.
Anyway, the tart. It comes from The Fannie Farmer Cookbook and I can barely read it anymore-my mother was not a neat cook- you could always tell one of her favorite recipes from how much the recipe was smeared with bits of ingredients.
Open Blueberry Pie
Pastry dough for 9 in pie
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon butter
4 cups fresh blueberries
Preheat oven to 425F. Line a nine inch pie pan with the pastry dough.
, prick the dough all over and bake for 15 to 20 minutes, till lightly browned. Mix the sugar,cornstarch,salt and 1 cup water in a saucepan. Cook over low heat,stirring constanly, until thickened(this will take longer than you think but don't stop till its pulling away from the pan or you'll never get elegant slices out of it.) Add the butter, stir till melted, and let cool. Fold in the blueberries and pile into the baked shell.
Mama would add a ring of whipped cream around the edges. Simple and so good. I 'm even willing to buy some blueberries out of season. I've got to have a piece right now!!