I recently received a new preserve from Norm’s Farms, that combines the fresh flavors of blueberries and elderberries. It’s their Blueberry Elderberry Preserves, and it’s amazing. Have you ever gone to the farmer’s market, where farmers are selling their fresh, homemade preserves? This is what Norm’s Farms products remind me of… fresh, delicious, and made with care.
When I saw the jar of blueberry elderberry preserves, my mind immediately went to tart. I am not sure why, but I generally go with my instincts, when it comes to food 🙂 I also happened to have some fresh pears on hand, so I went to work, developing a recipe!
Pear, Blueberry and Elderberry Tart
(Makes 4 mini pear, blueberry and elderberry tarts)
- 1.5 cups unbleached flour
- 1/2 cup cold butter
- 1/2 cup cream cheese
- 2 ripe pears
- 2 tbsp blueberry elderberry preserves
- a sprinkle of sugar
In a medium bowl, cut butter and cream cheese into flour, using your (clean) hands, until the mixture resembles course crumbles. You can also do this in a food processor, if you wish. Wrap the mix in plastic, and place in the refrigerator for one hour.
Meanwhile, peel and core two ripe pears. Slice into thin strips, and mix together with blueberry elderberry preserves and a sprinkle of sugar. Set aside.
Preheat oven to 350 degrees. Lightly grease 4 mini tart pans, and separate dough into four balls. Roll out each ball on a lightly floured surface, until the diameter is about 5″. Transfer to a mini tart pan, and lightly press into the pan. Repeat with 3 remaining pans.
Arrange pear and preserve mixture equally among the tarts.
Bake in preheated oven for 25 – 30 minutes, or until the dough is cooked through.
Allow the tart to sit for 15 – 30 minutes. The preserves will thicken up, and the tart will cool. I recommend serving this along side a little ice cream!
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