The other night, Jerry and I decided to make our box of (out-of-season, Chilean) blueberries into a tart. This posed a slight difficulty given the total absence of butter at Jerry’s apartment, but we were not deterred by such trifles.
Secret, improvisational pie crust recipe after the jump.
Pour a small mound of whole wheat flour into a small oven proof dish. Pour a bit of flax oil over the flour. Add a couple of big spoonfuls of peanut butter and cut the fat (that would be the peanut butter) into the flour. Stir in a big spoonful or two of brown sugar and a bit of cinnamon. Press the dough against the sides of the bowl until it looks like a messy sort of graham cracker crust. Make sure that it’s about as thick on the bottom as it is on the sides – that will help it cook evenly. Rinse your blueberries (or other fruit) and pour them into the bowl. Bake at 350 until the fruit is soft and you can smell it from the other room. Half an hour should be about right for a little tart, but you may need to cook it longer if you’re making a bigger version.
Jerry and I ate this with lots of Greek yogurt over the top, which balances the sweetness of the crust and makes the tart looks a little like a cheesecake.