Wild bears will eat nothing but blueberries when they are in season, sometimes traveling ten to fifteen miles per day on an empty stomach just to sniff out a blueberry patch. The bears must be onto something, because blueberries are becoming increasingly well known for their health benefits. Unfortunately, blueberry juice does not come cheap, and will probably never become available in the gallon juice jugs that apple juice so commonly frequents. Too bad for us, because blueberry juice is both delicious and healthful!
Like cranberry juice, blueberry juice is reputed to be useful in combating urinary tract infections, as it keeps bacteria form adhering to the bladder wall. Packed with antioxidants, blueberry juice is also said to dramatically improve night vision and to protect against cataracts and glaucoma. Half a cup of blueberry juice delivers as much antioxidant power as five servings of fruits and vegetables and is said to protect against both aging and cancer. Not the blueberry season? Try squeezing extra blueberries into the diet by using organic frozen blueberries in smoothies!
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FRUIT TART
1 pint blueberries or 6-8 peaches (or a mixture of both)
½ cup plus 2 tablespoons sugar (preferably raw sugar)
1 cup plus 2 tablespoons unbleached white flour
½ teaspoon cinnamon
Butter, 8 tablespoons (1 stick), softened, cut into pieces
1 tablespoon white vinegar
· Preheat oven to 400 degrees. Butter a 9-inchfluted tart pan with a drop-out bottom.
· Mix chosen fruit with ½ cup sugar, 2 tablespoons flour, and cinnamon. Set aside.
· Spin in a food processor for 30 seconds: 1 cup flour, 2 tablespoons sugar, and the butter. Slowly add 1 tablespoon vinegar while spinning, until dough makes a ball. Press into the prepared pan. Arrange fruit on top and bake for 45 minutes.
· Serve warm as is or topped with fresh-made whipping cream. The tart can also be served chilled.
· Serves six to eight.
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