I absolutely love the combination of blueberries and nutmeg. Growing up, my Mom made a delectable Blueberry Buckle - basically a blueberry cake with a nutmeg streusel topping, ideally served with fresh whipped cream. One taste of this blueberry nutmeg combo transports me to long summer days on Long Island, picking blueberries off my Mom's backyard bushes, enveloped in warm humid air.
Here's a recipe for a blueberry tart, a bit simpler to prepare with purchased puff pastry. As long as it's warm with blueberries, nutmeg and whipped cream, I'm in heaven.
Purchased puff pastry is found in the freezer section of your grocery store and will contain two sheets. Simply return the second sheet to the freezer and save for your next tart. Experimenting with different fruits, spices and nuts would be a great way to utilize the additional sheet.
Homemade whipped cream is also an easy and sophisticated touch. Just combine 1/2 pint whipping cream, 1 tsp. vanilla and 1 Tbsp. of powdered sugar. Beat with electric mixture until soft peaks form. If you don't have the time Redi-Whip is the preferable substitution.
1 sheet frozen puff pastry (thawed for 15-20 minutes)
2 cups blueberries, rinsed
1/3 cup sugar
2 Tbsp. brown sugar
1/2 tsp. nutmeg
2 Tbsp. butter
Whipped Cream (bought or homemade)
Heat oven to 400 degrees F.
Place puff pastry sheet on an ungreased baking sheet.
Combine blueberries, sugar and nutmeg in bowl.
Spoon blueberry mixture on top of puff pastry leaving a 1" border around all the edges.
Spread small dollops of butter over the blueberry mixture.
Fold edges of puff pastry over the fruit. Sprinkle pastry and fruit with brown sugar.
Bake until the puff pastry is lightly brown and fruit is bubbling - approximately 30 minutes.
Cut in squares and serve warm with whipped cream.