Salted Pumpkin Chocolate Chip Cookies
A cookie recipe that has been a favorite since I was a little kid. Finally on the blog!
We bought several pounds of blueberries a while back, and they have gone into muffins, dressed up glasses of Prosecco, topped our crepes from last weekend, and now it’s time to finish them off with a blueberry tart.
This recipe is loosely based on one I found from Martha, but honestly I think there may have been a few mistakes entering that recipe, because the crust doesn’t include any water and I used about half of the berries called for on the web site to get a full tart. Here’s what I did instead:
For the crust, you will need:
This is very similar to when we made the pie crust – remember, keep your butter and your water cold. Preheat the oven to 375 while you’re at it. Put your dry ingredients into the food processor and give them a few pulses to mix them up initially.
Then cut your butter into cubes and add to the mix. Pulse until the mixture looks mealy, and then add the water, tablespoons at a time, until a piece of dough that is pinched will hold together and stay together.
After flouring your hands, press the crust into a tart pan with a removable bottom – if you don’t have one or like to use one, I suggest lining a plan with parchment paper. Once baked, this crust is not very flexible.
Put the crust in the freezer for about fifteen minutes, and then bake for about 20 minutes. The edges will be golden. Be careful not to overbake this crust – it’s pretty dense.
While the crust is cooling, it’s time to make the filling. You will need:
In a saucepan, bring the 2 cups of the less-pretty berries and 1/4 cup of water to a boil, and then turn down the heat and simmer until the berries start to break down. While that’s happening, prepare the rest of the ingredients, because the rest of this happens fast! Too fast to take pictures, apparently.
Dissolve the cornstarch in a couple of tablespoons of water – make sure there are no lumps! Then stir it and the rest of the ingredients into the pan, and keep stirring while it’s on the heat. Bring back to a simmer – this will take almost no time – and when the mixture thickens to about the texture of jelly, take it off the heat and spread it into the cooled shell. If you leave it on the heat too long, I think you could probably thin it out with some water.
Since you have that cornstarch in the mix, it will continue to thicken and harden, so top the tart with your reserved cup of the prettiest berries quickly, and then let the tart cool completely.