The peak of the blueberry season. Fresh berries are so phenomenal in a tart: a flaky crust, a thin layer of crème patisserie, a heaping mound of berries, currant jelly and toasted almonds. It’s really a perfect midsummer dessert. And so I made it.
Eventually it had to go back in the refrigerator.
Except that it took a detour. Sadly, it can’t be mended. The bright side? It slipped out of my hand after the first tasting. And, the dog had a field day with the gloppy floor.
6 hours ago
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