Wild Blueberry Flan Food

RUTH THURSTON'S WILD BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugar and rind and set aside.
• In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
• In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
• Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.

WILD BLUEBERRY FLAN

Steps:

• In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.

HEAVENLY BLUEBERRY TART

Steps:

• In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom. , For filling, lightly smash 2 cups blueberries in a bowl. Combine the sugar, flour, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place tart pan on a baking sheet., Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.

NOVA SCOTIA BLUEBERRY FLAN

Steps:

• Preheat oven to 350F (180C).
• In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
• In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
• Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
• Now make filling.
• Toss together blueberries, liqueur and lemon rind; pour over crust.
• In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
• Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
• Let cool in pan on rack.
• Refrigerate for 4 hours or until chilled.
• Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.

WILD BLUEBERRY AND LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Lightly grease a 9-inch flan tin and set aside. Measure the flour, cold butter, and sugar into a food processor and pulse until mixture resembles fresh breadcrumbs. Add the egg and pulse to form cohesive dough. Roll pastry out onto a floured surface and line the flan tin. Line the inside of the pastry with a circle of tissue paper, crumpled. Fill with baking beans or rice grains and part bake in preheated oven for 25 minutes. Lift out paper and beans and allow to cool completely. Spread lemon curd into part baked flan case once cooled completely. Whisk the egg whites in a machine mixer until full volume. Add the sugar and continue whisking until firm. Quickly fold in the frozen wild blueberries, turn out onto the filled flan case and bake in preheated oven for 10 minutes until golden brown. Allow to cool completely before cutting.