The Fourth of July weekend is finally here...
I don't know about you, but I am definitely looking forward to a little time away from work for some fun in the sun and the chance to get to eat my favorite All-American summer foods. Plus, my sister is coming to visit, the weather will be in the mid-to-high eighties (which means lots of pool and beach time) and I capped off this week with an appearance on Channel 6, San Diego Living. It was my first time on live TV and I had so much fun doing a live cooking demo of a Red, White, and Blueberry Tart for the Fourth of July. Since it was right before the holiday weekend, it was the perfect time to share a classic red, white, and blue dessert recipe like this tart. I know some people that are local to San Diego already tuned in live yesterday morning, but you can watch the clip here!
I want to send a big thank you to the great people at San Diego Living for inviting me on the show, and if you haven't watched before, definitely visit their website. When I was there on Friday, they also had fantastic segments from SD Bargain Mama about how to save money on summer family fun, as well as a cool makeup artist and beauty consultant with great summer looks. All the videos are right on their homepage so you can easily scroll through and view them all!
Ok, now let me quickly tell you a little more about this fantastic Red, White, and Blueberry Tart - the crust is made from homemade sweet tart dough, which is also known by the fancy french name of 'pate sucree,' although there is really nothing fancy or complicated about making this. I have made this dough at least 4-5 times now, and it is fool-proof - it turns out perfectly every time. Plus it is quick to make. With a food processor, you can have it ready and chilling in the fridge in under five minutes. I promise.
Once the sweet tart crust is baked, the "Red" layer comes from sliced fresh strawberries topped with sweet summer strawberry preserves. As I mentioned in my last post, I think you get the most authentic strawberry taste when you make the preserves at home, but store-bought preserves also work great for this recipe. The fresh berries with the preserves provide a great textural element as well as sweet taste.
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