L ifestyle /C ulture
3 cups carrot coins, cut
on the thicker side,
diagonally 2 tablespoons extra-virgin
olive oil
½ teaspoon ground sumac
Salt and pepper to taste
Bring a saucepan filled with
salted water to a boil; add the
carrots and steam them for
about 3 minutes until they are
crisp-tender. Drain them and
place them in a shallow bowl.

Toss the carrots with olive oil,
sumac, salt and pepper. Let it
sit for a few minutes to meld
the flavors.

BLUEBERRY TARTS
Makes 2 tarts
For those of you who have
dined at Steve and Cookie’s in
Margate, New Jersey, this is my
riff on their famous blueberry
pie. I cooked these in individual,
JEWISHEXPONENT.COM shallow, 12-ounce Pyrex
dishes. They are best assem-
bled close to consumption; you
don’t want the tart crust to get
soggy. Since there are only two
of us this year, the last-minute
action is not a concern. If you
have a large crowd, task one
of your guests with clearing
the dinner dishes so you can
assemble dessert.

The blueberry filling makes
a bit more than you need for
these tarts — it won’t go to
waste, I promise. Drizzle the
surplus over vanilla ice cream,
in yogurt, on oatmeal or make
a blueberry poke cake. Ditto
the cream — drop a dollop into
your morning coffee tomorrow.

Filling: 4 cups fresh blueberries
1 cup water
¾ cup sugar (if the berries
are sweet, you can
reduce sugar)
2 tablespoons corn starch
Tart shells:
2 tablespoons butter
½ cup graham cracker
crumbs, separated
Topping: ¼ cup mascarpone or cream
cheese ¾ cup whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
Make the filling: In a medium
saucepan, heat the berries, water
and sugar to a boil. Let it simmer
for a few minutes until most
of the berries burst. Remove it
from the heat and, using a small
measuring cup, scoop about ¼
cup of the liquid and mix it with
cornstarch using a fork or whisk.

When smooth, scrape it back
into the pan and mix it to an
even consistency. Let it come to
room temperature.

Make the tart crusts: Heat
your oven to 350 degrees F.

Place a tablespoon of butter
JEWISH EXPONENT
Blueberry tarts
in each tart pan and micro-
wave it to melt it. (If your pans
are not microwave safe, melt
the butter on the stove and
divide it evenly between the
pans.) Place ¼ cup of graham
cracker crumbs in each tart
pan and mix carefully to a
moist, uniform texture.

Using the back of a spoon,
press the crumbs into the
bottom of the tart pan and up
the sides. Bake the tart shells
Photos by Keri White
for about 8 minutes until they
begin to smell fragrant and are
lightly brown. Let cool.

Make the topping: Place
all the ingredients in a large
mixing bowl and whip until
slightly thickened and peaks
begin to form, about 2 minutes.

Assemble tarts: Place ¼
cup of the blueberry filling in
each tart shell. Place ¼ cup of
whipped topping on each tart.

Enjoy! l
AUGUST 19, 2021
21