Recently a small package, neatly wrapped in brown paper arrived at my home. It was post-marked from Victoria, British Columbia. A bright red “fragile” sticker was prominently displayed on the front. I knew immediately that my “prize” had arrived. And indeed upon tearing open the box I found, nestled snuggly inside, cushioned with bright turquoise tissue paper, 3 beribboned jars of “Cardamom Blueberry Butter”. Two of favorite flavors melded into one knockout treat!
The lovely trio of jars was homemade using fresh Canadian Blueberries by another blogger-friend, Kristy Lynn, who has a great blog at: email@example.com. I have been following and enjoying Kristy’s blog for a while now and recently she did a “giveaway” of three jars of her homemade blueberry butter & I was the lucky winner. British Columbia to Tennessee….a long trip for some little glass jars.
Lucky I was indeed! The first thing I did was grab a spoon, open a jar & eat it straight from the jar. Mmmmm. It was so delicious & unlike any fruit butter I’ve ever had. Beautiful color & texture, a definite fresh blueberry taste with just a hint of the cardamom. I love thinking about how far these berries-turned-into-butter traveled….where they came from, Kristy making the butter and canning them in her kitchen far, far away. Here I was in Nashville enjoying the flavor of British Columbia right in my own kitchen. Two degrees of delicious separation.
Next…a few days later, my toast test….slices of buttered toast with a smear of Kristy’s blueberry butter. Oh yes…the perfect venue. Kerrygold Butter & Blueberry Butter on hot toast…if it’s good on toast, then it’s good.
Not nice to hoard my treat not sharing with others…even though that thought went through my head. This week I used some of Kristy’s Cardamom Blueberry Butter as the main ingredient for a tart I developed. I had some sweet little ripe Seckel pears and a tub of Mascarpone cheese which seemed like a nice pairing with the butter along with a sweetened pastry crust.
For this recipe I used:
5 ripe Seckel pears, peeled & cored, cut in half lengthwise
1 (8oz) tub of Mascarpone cheese
4 generous tablespoons Cardamom Blueberry Butter (this recipe could be made with any really good homemade butter such as pumpkin butter)
1 pastry slightly sweetened
Raw or Turbinado sugar
1.Preheat oven to 375 degrees. Roll pastry dough out on floured board to about a 12 inch circle more or less. Fit into an 8 inch tart pan with a removable bottom.
2. Use a knife to cut away any pastry that overlaps the edge of the pan.
3. Spread the container of Mascarpone cheese over the bottom of the crust evenly.
4. Top with Cardamom Blueberry Butter.
5. Peel pears with a sharp knife. Cut pears in half longways. Carefully remove core. I used the sharp edge of a small table-spoon to remove core as pears were very ripe and small. Place pear halves face down on top of the blueberry butter.
6. Sprinkle pears with a bit of the raw sugar. Bake for about 30 minutes or until mixture is hot and bubbly, crust is a deep golden brown & tops of pears are starting to brown. Remove from oven. Let cool on a rack for about 30 minutes to serve warm. This tart is also delicious served at room temp.
7. Serve cut into wedges with an additional sprinkling of sugar to add just a bit of crunch to each bite.
There were a few friends…the tart was cut, it was shared, it was eaten with Relish, it was enjoyed on a fall day at the end of October.
A Small All Hallow’s Eve Gallery
adios October, hola November…..