Recipes for the Fourth of Fuly
Blue Berry Tart
Lisa Laskin’s Blueberry Tart is originally from Food & Wine Magazine.
1 1/4 cup whole almonds ( 1 1/2 ounces)
1/3 cup granulated sugar
2 tablespoons all-purpose flour
Unbaked tart shell (recipe below)
1 1/2 pints blueberries (4 cups)
1 tablespoon confectioners’ sugar
sweetened sour cream or vanilla ice cream, for serving.
Preheat the oven to 425 degrees. in a food processor combine the almonds, 2 tablespoons
of the granulated sugar and the flour. Process until the almonds are finely
ground. Sprinkle the mixture evenly into the tart shell. Spread the blueberries over
the almond mixture. Sprinkle the berries with the remaining 1 tablespoon, plus 1
teaspoon granulated sugar.
Place the tart on the bottom rack of the oven and reduce the temperature to 400
degrees. Bake for about 45 minutes, until the crust is golden brown. Transfer to a rack
to cool completely.
Before serving, lightly sift the confectioners’ sugar over the tart. Serve in wedges,
accompanied with sweetened sour cream or vanilla ice cream.
The recipe for tart shell dough can be mixed using two procedures – the “creaming
method” or the “pie dough method.” Both have the same ingredients. Below is the
creaming method, and the tart shell dough will be “short” like a cookie dough, crumbly
and tender, and it will not cut clean. This type of mixing is good for tarts that would
have the filling baked right in it like fresh fruit or custard type tarts. The pie dough
method cuts the butter into the dry ingredients and the cream is added last to
bring the mixture together.
By Steve James, Certified Master Baker. Managing Partner, Popovers on the Square in Portsmouth.
Use half of this recipe for one 9-inch tart shell.
Yield: Two 9-inch tarts
2 cups all-purpose flour
1 tablespoon granulated sugar
pinch of pure salt
(not iodized or free pouring)
12 tablespoons cold unsalted butter
(1 1/2 sticks or 6 ounces)
1/2 cup heavy cream
Cream the butter and sugar together,then add the cream and lastly, the dry
ingredients being careful not to over-mix.
Place mixture onto a table and gently press the dough until it comes together.
Wrap the dough in plastic wrap and refrigerate several hours or overnight to rest and chill thoroughly.
Preheat the oven to 350 degrees.
On a floured table, roll out the well-chilled dough to about a 12-inch circle approximately 1/4 inch thick. Fold the dough in quarters and place into tart shell pan and unfold carefully to settle into the pan.
Gently press dough into the sides of the pan. Trim off the excess dough and place
tart shells in the refrigerator to chill or freeze until needed.
I like to use leftover tart shell dough for cookies. Add a small amount of chopped
walnuts to the leftover dough and mix slightly.
Portion the cookies and place on a parchment-lined sheet pan, bake at 350 degrees.
Roll into powdered sugar and set aside to cool. great with tea or coffee.
Fabulous Fourth Salmon & Potato Salad
In New England salmon, peas and new potatoes make up the traditional Fourth of
July meal. While making this dish with frozen peas is one option, the flavor and
texture of just-shelled fresh peas can’t be beat.
Serves 8 to 10
2 pounds red Bliss or red new potatoes
2 pounds salmon steaks, poached and flaked
1 cup shelled green peas
1/2 cup sliced radishes
4 hard-boiled eggs, quartered
Lettuce leaves, red-leaf or Bibb
Cook the potatoes until fork tender. When cool enough to handle, peel if desired,
then cut into 1/4-inch-thick slices. Place the potato slices in a large bowl and set
In a small bowl, whisk the lemon juice, dill, shallot, salt and pepper.
Gradually whisk in the oil until an emulsion forms.
Sprinkle 2 tablespoons of the dressing over the warm potatoes and toss gently. Add frozen peas or briefly cooked fresh peas. Add the flaked salmon, peas, and radishes to the potatoes and toss again.
Garnish with the hard-boiled eggs. Note: Add a bouquet garni and about 3/4 cup wine to the poaching water for the salmon for additional flavor.
1/4 cup fresh lemon juice
1/4 cup chopped fresh dill
1 shallot, thinly sliced
1/2 cup extra-virgin olive oil
salt and freshly ground pepper to taste
By Barbara Lauterbach
Barbara made 14 pans of these for the annual Center Harbor firefighter’s spaghetti
dinner in thanks for thawing her home’s pipes one Christmas Eve.
4 unsweetened squares (4 ounces)
1/2 pound butter
2 cups granulated sugar
1 cup flour
1/2 teaspoon salt
1 cup pecans or walnuts, chopped
1 teaspoon vanilla extract
Melt together unsweetened chocolate and butter. Beat eggs, then beat in sugar until
frothy. Combine with the chocolate and remaining brownie ingredients. Mix well and
pour into a buttered 9″ x 12″ pan. Bake at 325 degrees for 35 minutes. Cool on rack.
Make frosting by beating 2 tablespoons of butter with 1 1/4 cup of confectioner’s
sugar sifted. Add 2 tablespoons of light cream and mix. Spread over brownies. Make
icing by melting 2 squares of semi-sweet chocolate and 1 tablespoon of butter in
small pan. With a whisk or fork and drizzle over brownies in a swirl or grid pattern.