I want to introduce you to my dear friend and one of our local farmers Pat Decker of Hattich Ranch. Pat grows all of the Blueberries used in our Hurley farms Blueberry, Mixed Berry and Triple Berry Jams.
Pat Decker lives about 2 miles from us and has about 150 Blueberry Bushes, with 5 different varieties that are suited for the Napa Valley Climate and Soil.
So much time and care goes into the Blueberries as you can see by the pictures of large ripe clusters.
Pat along with her brother also grow other fruits and berries for Hurley Farms so check back soon I will be posting as we harvest.
I want to share this simple super easy recipe for Blueberry Tart.
I usually use the Blueberry jam, but Apricot or any of the berry preserves work well.
Blueberry Preserve Tart
1 ½ sticks (3/4 cup) unsalted butter, softened
1/3 cup sugar
¼ teaspoon almond extract
¼ teaspoon salt
1 ½ cup all purpose flour
1/3 cup blueberry preserves or jam
1/3 cup sliced almonds
10 by 1 inch round tart pan with removable bottom
Beat together butter and sugar in a bowl with an electric mixer until pale and fluffy, about 4 minutes, then beat in extract and salt.
Add flour and mix at low speed until just combined.
Reserve ½ cup of dough, chilled, wrapped in plastic wrap. Press remainder with floured fingers onto bottom and side of tart pan. Chill shell until firm, 30 minutes.
Preheat oven to 350 deg
Spread preserves over bottom of tart shell, then crumble reserved dough evenly over preserves. Sprinkle with almonds. Bake in the middle of the oven until golden brown, about 40 minutes. Cool tart pan on a rack, then remove side of pan. Serve warm or at room temperature.