A (slightly scandalous) North Haven blueberry tart - KATV - Breaking News, Weather and Razorback Sports

A (slightly scandalous) North Haven blueberry tart

Updated: Sep 15, 2011 03:13 PM EDT
© Helen Rosner / Bonnier © Helen Rosner / Bonnier
  • RecipesMore>>

  • Gluten Free Tilapia, 8/14/14

    Gluten Free Tilapia, 8/14/14

    Friday, August 15 2014 1:46 PM EDT2014-08-15 17:46:19 GMT
    Peter Brave, Brave New RestaurantMore >>
    Peter Brave, Brave New Restaurant
    More >>
  • Mango Appeteasers, 8/20/14

    Mango Appeteasers, 8/20/14

    Wednesday, August 20 2014 10:44 AM EDT2014-08-20 14:44:49 GMT
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
  • Spicy Shrimp Tacos, 8/13/14

    Spicy Shrimp Tacos, 8/13/14

    Thursday, August 14 2014 12:35 PM EDT2014-08-14 16:35:07 GMT
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>


By Nancy Harmon Jenkins


North Haven is a small and rather exclusive island out in Maine's gorgeous Penobscot Bay, inhabited mostly by summer folks and lobster fishermen and their families. 

The fishermen set and haul their traps, the summer folks sail and feast on lobster, and everyone goes blueberrying in August when the wild berries are ripe. 

Chicken recipes at Saveur»

A lady from one of North Haven's long-established summer families gave me this recipe which she said came from a Swedish au pair called Lotta who fell in love either with the father or with the eldest son of the family with whom she was staying.

Whichever it was, father or son, it was ill-advised. Lotta was promptly shipped back to Sweden, leaving behind this elegant pie as a sweet memory. 

16 easy casseroles at Saveur»

I'm not much of a pie-maker; I find the task of rolling out pie crust to be way beyond my level of competence. But this crust is so easy — and so delicious — that even a klutz like me can handle it.

For pie- and tart-making in Maine, we use only our own tiny, fragrant "wild" blueberries. (I put "wild" in quotation marks because they aren't really wild—rather they are a carefully managed resource that begins wild and ends up semi-cultivated.)

The Saveur 100: Recipes and techniques» 

"Wild" blueberries are also available from Canada and possibly from Michigan; at your grocery store, you can find Wyman's frozen berries. I'm told you can make this with big commercial berries but I've never dared try. 



See the recipe for Wild Blueberry Tart »

 

© 2012 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.