The Georgia BlueBerry Commission shares the following recipes:
Blueberry Brown Butter Tart
FOR PATE SUCREÉ (OR SWEET PIE DOUGH)
21/3 cups all purpose flour
1/3 cup granulated sugar
8 ounces unsalted butter
2 egg yolks
1-2 tablespoons heavy cream
This is a basic sweet pie dough, good for a variety of tarts. You can make this a few different ways but the easiest for the home cook is to do it in the food processor. Fit the steel blade in your food processor and combine the flour and sugar, process for 5 seconds and turn off. Add the butter and process it until it looks like a crumbly meal in consistency. In a separate bowl, whisk together the eggs and cream and scrape the mixture into the food processor. Process until the dough forms a ball. Remove the dough and wrap it in plastic. Let it rest in the refrigerator for at least two hours before using. To roll out, lightly flour a work surface and roll out to a ¼ inch thick. For this recipe we use four 5-inch fluted, Teflon drop bottom tart molds. You could easily use a pie dish instead of making them individually. After you have rolled out your dough and fitted it to the baking dish, refrigerate until you are ready to fill.
FOR THE BROWN BUTTER FILLING
1 pint of fresh Georgia blueberries
1 cup granulated sugar
6 ounces unsalted butter
1 vanilla bean, split
Preheat the oven to 350 degrees. In a large mixing bowl, whisk the eggs and sugar until combined. Melt the butter in a large stainless steel sauté pan over medium heat. Split the vanilla bean open, scrape and add it to the sauté pan with the butter.
Cook until the butter’s milk solids start to brown, swirl the pan while cooking so you can see the milk solids better. The butter will start to take on a nutty aroma and will become quite fragrant. When the butter is sufficiently brown take it off the fire and whisk into the egg mixture. You must whisk this in quickly so that the hot butter does not scramble the eggs. To assemble the tart, place the blueberries in the pie tart shell you have made. Pour the brown butter mix in to almost the top.
Place the tart in the preheated oven directly on the rack; do not use another baking tray to place the tart in the oven. Bake for 50 to 60 minutes.
When the tart is done the bottom should be golden brown, if it is not, return it to the oven to bake more. When the tart is done, remove it from the oven and place somewhere to cool, it needs air to flow all around and underneath the tart.
A cooling rack works well. Let the tart completely cool for at least two hours before serving.
(courtesy of Pacci Ristorante – Atlanta, Ga.)
Blueberry Corn Bread Cobbler
2 pints fresh Georgia blueberries
21/4 cups whole milk
1/3 cup plus 2 tablespoons granulated sugar, divided
7 tablespoons unsalted butter, room temperature, divided
3/4 cup stone-ground plain white cornmeal
3 large eggs, separated
2 tablespoons packed light brown sugar
Pinch of salt
Preheat oven to 350 degrees. In a heavy saucepan, stir the milk,1/3-cup sugar, 4 tablespoons of butter and salt. Bring to a boil. Slowly whisk in the cornmeal. Cook, stirring until mixture is thickened, about 10 minutes. Remove from heat. Meanwhile, in a small bowl, whisk the remaining 3 tablespoons butter until fluffy. Add the egg yolks one at a time, whisking until incorporated. Fold cornmeal mixture into butter-and-yolk mixture. In a clean stainless steel or glass bowl, whip the whites either by hand or with a mixer until medium peaks form. Fold into cornmeal batter.
Spread the blueberries into a 9 by 13-inch baking dish and pour the cornmeal mixture over them. Sprinkle with the brown sugar and remaining 2 tablespoons granulated sugar. Bake until the topping is just set, about 50 minutes. Cool about 10 minutes before serving (the juice thickens as it cools).
(courtesy of ARIA – Atlanta, Ga.)