It’s not really blueberry season yet, but sometimes you just can’t wait. I used to hate blueberries before I started eating better, and now they are my favorite. I love the really tart ones. They’re the best. I like to eat them like M&M’s, and just shove a big handful in my face…mmmm M&M’s. The peanut ones are my favorite. And I’m super OCD so I like to divide them up and eat them by color. #virgo. I do the same thing with Starburst. I wonder why they even color M&M’s anyway. They all taste the same. Would I be just as happy with all brown M&M’s? Of course I would. Oh wait, we were talking about blueberries. Nature’s M&M. With those, I like to pick out all the tart ones first and then shove them in my face. Once those are gone I just graze on the remaining sweet ones with slight indifference because I don’t enjoy them as much.
These Blueberry Lemon Tartlets are such an amazing springtime treat. They are so light and fresh, but so flavorful. Plus lemons and blueberries just go together. It’s like a peas and carrots, peanut butter and chocolate kind of thing. Have you ever had Lemon Blueberry muffins? This recipe is like that but in tart form. Now I want muffins…damn it. I just really like food.
So it’s March already! That’s so crazy. I feel like this year is flying by so fast. I’m depressed about winter being over. I live in Southern California so technically we don’t get winter. Our winter’s are anything below 70 degrees. We have summer temps here pretty much all year long, which you think would be awesome, and while I’m thankful I’ve never had to shovel sow in my life, I do like some colder weather now and then. When the temps do get cool, I get so excited. It means jackets, and scarves, and boots. I look super cute in winter clothes too. Summer clothes suck. No one needs to be subjected to my arm cellulite or my freakishly large runner’s calves.
So I still suck at snowboarding. I’m heading to Mammoth next weekend with some friends to shred. And by shred I mean take an all-day snowboarding lesson because I’m still pretty much the worst at it. Haha. I’ll get there. It’s just so hard learning new stuff when you’re an adult. I miss being a kid where you just absorbed ish like you were a sponge. I got all my gear though and this will be my 5th time going this season. Which isn’t bad considering I think started January 31st, so like a month ago, since Feb. was a shorty month.
I’m also proud to report that I’m still sticking strong to my New Year’s ressi’s! They were to drink more water and stop being gross. I’ve amped up my water game from 0 oz.to between 92 oz. and 115 oz. a day. I still have to pee all the time. I get so irritated by it. Like I’ll be in the middle of something important and have to stop just to go pee, which is super annoying. And I have 4 pimples right now, so it’s not even like my skin looks good. I think my wrinkles look less wrinkly, but that could be wishful thinking. I’m doing something active everyday, whether that’s a nice walk, a fun run on the beach, Orangetheory, Turbo-Kick Boxing, or hiking. I’m also eating better and cooking at home a lot. I’m definitely feeling the benefits of that. How ya like me now New Year’s Resolutions? Take that. Hold on I have to pee again.
This Blueberry Lemon Tartlet recipe can definitely be made in a single larger tart plan instead of 4 mini ones. Probably something between 9-11 inches would work fine. So don’t panic and freak out if you don’t have these super cute mini tartlet pans. But you should still get some because they are so cute. Cute baking-ware is the best.
Are you guys watching The Walking Dead this season? How crazy was the season opener! Now that’s what I call some serious television. I think I was like yelling at the TV and clutching a throw pillow for dear life. So intense. I’ve also been watching the People vs. OJ Simpson and it’s super good. I was so young when that whole thing happened, and while I definitely remember it, I was too young to understand all the intricacies of the trial and all the evidence they had against him. I just remember watching the white Bronco chase, the glove, Kato’s blond hair, and our teacher playing the verdict on TV in class. Now as an adult I’m fascinated by it. I do wish David Schwimmer would stop saying, “Juice” so much…we get it Ross…(rolling my eyes).
I’m also happy to announce that I’m starting a new business venture! How exciting is that?! I can’t say too much about it yet, but it’s such a great idea and it’s going to make your life so much easier. We just had our first meeting about it to discuss our business road-map and all I can say it wow. It’s going to be awesome. I’m going to be announcing more about it in the upcoming months so be sure to follow me on social media to get all the details and be the first to hear about it! Trust me. You want this. Just like you want these tarts. Mmmm hmmm.
- 2 heaping cups (8½ ounces/240 g) raw pecan pieces
- 1/4 cup (40 g) coconut flour
- ¼ cup (60 ml) pure maple syrup, dark
- 2 tablespoons melted coconut oil
- 2 tablespoons smooth almond butter
- ⅛ teaspoon fine-grain sea salt
- ½ cup (68 g) maple sugar
- ¼ cup (20 g) grated Meyer lemon zest
- ¾ cup (180 ml) fresh-squeezed Meyer lemon juice (about 4 lemons)
- 2 tablespoons raw honey
- 4 large eggs
- ⅛ teaspoon fine-grain sea salt
- 12 tablespoons (6 ounces/170 g) unsalted cold butter, cubed
- 2 cups (12 ounces/340 g) blueberries
- To make the crust, place the ingredients into the bowl of a high-powered food processor. Process until crumbly and combined, about 30 seconds, scraping down the sides of the processor as needed.
- Press the crust evenly into four 4¾-inch (12-cm) mini tart pans or desired pan(s), starting with the sides and working down to the middle. Place in the refrigerator to set while preparing the Lemon Curd.
- To make the Lemon Curd, combine the maple sugar and lemon zest in a medium-sized bowl. Mix together with a spoon until combined; set aside.
- In a large heatproof mixing bowl, combine the lemon juice, honey, eggs, and the sugar-zest mixture. Place the bowl over a saucepan half filled with water set over medium heat. As the water starts to simmer, stir constantly using a whisk, until the mixture thickens to a pudding texture and reaches 160°F (71°C), about 10 minutes. Remove from the heat and press the curd through a fine-mesh sieve into a blender pitcher. Add the salt, then blend on low, adding the butter a few cubes at a time. Continue to blend after all the butter has been added; the mixture will become light and creamy.
- Transfer to prepared tart crust and let set in the refrigerator for about 20 minutes to cool and set. If not using right away, transfer to a bowl and cover with plastic wrap, pressing directly on the surface. The curd will stay fresh for about 1 week.
- Once the curd has set, garnish each tart with about ½ cup (85 g) of blueberries and serve.
- Subs: Unsalted butter in place of almond butter in the Simple Crust.
- The Simple Crust can be enjoyed raw or baked. If planning to bake the crust: Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Bake for 10 to 13 minutes or until lightly browned and feels dry to the touch. Then follow steps 3 through 6.