Sunday, September 8, 2013

A, B, C's & 1, 2, 3's

I have been away from my blog for a while.  I have missed testing recipes, photographing, writing, and just blogging in general.  I'm not sure what I have been waiting for but, decided that 
the best way to get - back on the horse (so-to-speak) was to just start.

 (Vann making blueberry muffins at school)
(sorry image is blurry - came from my instagram file)

     This post is going to be in honor of my grandson Vann.  I am homeschooling (preschool) this year and we are at the beginning of the alphabet.  I probably should have made the title -
Foods that Start with the Letter A and the Letter B

Making an Apple/Blueberry Tart
(this was is an easy recipe - people will think it took you hours to make)

 Ingredients:
1 box frozen puff pastry, thawed (available at grocery store)
4 apples, peeled, cored, cut into 1/4 inch slices
1 cup fresh (or frozen) blueberries
2 tablespoons fresh lemon juice
1/4 cup packed brown sugar
2 tablespoons sugar
2 tablespoons flour
3/4 teaspoon ground cinnamon
1 tablespoon butter
powdered sugar

1. Preheat oven to 400 degrees.
2. Roll out puff pastry to a 14 inch circle on a lightly floured surface.
    *there are 2 puff pastry doughs in the box.  I used both - placing one on top of the other;
      then rolling them together and cutting the 14 inch circle
3. Place the dough on a large cookie sheet and chill while preparing the filling.
4. Put fruit in a large bowl and toss in 2 tablespoons of fresh lemon juice.  
5. Add sugars, flour, and cinnamon, mixing well.
6. Bring out the pastry - Evenly arrange the fruit mixture in the center of the pastry, leaving a 2 inch
    border.  Than
7. Fold the edges of the pastry up and over the apple mixture in overlapping folds to form sides of the
    pie.  (there should be a 4 or 5 inch opening in the middle.  
   (Brush folds with a little water and pinch to seal)
8. Cut the butter into bits over the fruit, sprinkle tart with a little granulated sugar.
9. Bake 40 minutes (If the pastry gets too brown, lightly cover tart with a piece of foil.  
10. Cool 10 minutes, slide onto serving plate.  Sift over the tart with a bit of powdered sugar. 
11. Serve (serves 6 - 8)
 
 
The finished product



 Hope You Enjoy this Simple Recipe
Thanks for Reading

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