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My Favorite Summer Fruit Recipes



I am a huge fan of the fruits of summer, and I wanted to share a few of my all-time favorite summer recipes with you today! 

This simple apricot tart is one of my all-time favorites, and it is a big hit whenever I bring it to brunches or parties. Best of all, it only takes about 20 minutes to prepare before baking. The crust has a delightful taste and texture, and you don't even have to roll it out. 

French Apricot Tart

Pastry:

4 oz. butter, melted
1/2 cup sugar
2 cups flour
dash of salt

Preheat oven to 350° and butter tart form. A ceramic quiche form works especially well, but a 10" springform pan is also fine. Mix together melted butter and sugar, add flour and knead until blended. The mixture will be crumbly. Press into tart form and bake for 10 minutes. Let cool while you prepare the filling.

Filling:

5 oz. creme fraiche or sour cream
1 large egg
1/4 cup sugar
1 Tbsp. flour
1 tsp. vanilla extract
1 tsp. Grand Marnier or other orange liqueur
1 pound fresh apricots, pitted and halved or quartered
powdered sugar

Meanwhile, prepare the filling. Combine creme fraiche or sour cream with the egg and mix until well blended. Add the sugar, flour, vanilla, and orange liqueur. Pour mixture into prebaked pastry shell, and arrange apricots, cut side down, on top of the cream mixture. Bake until a knife inserted in the cream mixture comes out clean, about 45 minutes. Cool and serve at room temperature, preferably within an hour of baking. Dust lightly with powdered sugar before serving, if desired.

I promise your taste buds will be very happy!




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One of the things I most love about summer is fresh blueberries.

I experimented quite a bit before I came up with this delicious recipe for blueberry muffins - easy, moist, and best hot out of the oven. It is so good, I must share it with you here:

(The Best) Blueberry Muffins

1/2 cup plain yogurt (or sour cream if you are feeling decadent)
1/4 cup milk
1/3 cup brown sugar
1/4 cup oil
1 egg, beaten
1 3/4 cups flour
1 Tbsp. baking powder
1/4 tsp. baking soda
pinch of salt
1 1/2 cups fresh blueberries, rinsed and well-drained

Preheat oven to 400°. Grease or line 12 muffin cups.
Combine yogurt/sour cream, milk, brown sugar, oil, and egg in a bowl.
In a separate large bowl, stir together flour, baking powder, baking soda, and salt; fold in berries. Add wet ingredients to dry ingredients all at once, and mix gently only until dry ingredients are moistened. Spoon batter into muffin cups, and bake for 20-25 minutes or until the muffins test done. Serve warm with a dab of butter, and melt away into summer heaven!



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This is a great recipe to try which combines fresh strawberries and rhubarb. I love the tart, slightly sweet flavor and it is also quite simple to make.

Strawberry Rhubarb Tart

Pastry:
This is my favorite foolproof recipe, or of course you can use your own favorite pastry recipe 

Filling:
1 1/2 cups sliced strawberries
1 1/2 cups sliced rhubarb - about 2 stalks
1/2 cup sugar
1/3 cup flour
pinch of salt
2 Tbsp. butter 

1-2 Tbsp. milk
1-2 tsp. sugar

whipped cream or ice cream - optional

Preheat oven to 400ºF (200ºC). Make the filling by combining strawberries, rhubarb, sugar, flour, and pinch of salt in a large bowl. Mix gently and thoroughly.

Roll out your pastry dough to a large thin circle, about 18-20" in diameter. Carefully place the pastry dough in a large ceramic quiche, pyrex glass dish, or tart form - or use a lined baking sheet for a free form tart. Spoon the filling in the middle of the dough circle, and dot with butter. Gently fold up the sides of the dough, leaving some space open in the middle of the tart to allow steam to escape. Brush pastry with milk and sprinkle with a bit of sugar.

Bake for 15 minutes, then reduce heat to 350ºF (175ºC) and continue baking for another 30-40 minutes until crust is golden. This tart has the tendency to bubble over a bit and may puff during baking. 

Let cool for 10-15 minutes before serving. This tart tastes especially wonderful served warm, and many people like it with a dollop of whipped cream or ice cream on the side.


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Nectarine Plum Crumble

1 pound plums, pitted and sliced
1 pound nectarines, pitted and sliced

1/2 cup sugar
1/2 cup plain flour
1/2 cup whole wheat flour
1 cup oats
1/2 cup butter
pinch of salt

** This is easy, fast, and delicious. Feel free to substitute any of your favorite fruits - apples, peaches, pears, blueberries, etc.

Butter your baking dish - ceramic or pyrex works best - and preheat oven to 350ºF. Place all of your sliced fruit in the bottom of baking dish. In a food processor, grind together sugar, flours, oats, butter, and salt to make the crumble topping. You can also do this with your hands, but I find the oats have a nicer texture when ground slightly. Sprinkle topping over fruit, and bake for 40-45 minutes or until golden and juices are bubbling. Also lovely with whipped or ice cream. Disappears in a hurry!  



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I never knew about fresh red currants until I moved to Germany. They look beautiful, but are quite sour and are perfect to use for baking cakes, muffins, and scones. However, other summer berries work quite well too. (So don't despair if you life in a part of the world where red currants are not available!)

The recipe is quite simple, and these scones are one of my family's breakfast favorites when served warm and fresh with butter.

Red Currant (or Cranberry) Scones

3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/2 cup butter, cut into small pieces
1 cup fresh red currants - or cranberries, blueberries, blackberries
1 egg
about 1/2 cup milk

Preheat oven to 400ºF (or 200ºC). Grease or line a large baking sheet.

Stir together flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into flour mixture using fingers or a pastry blender until the mixture resembles coarse crumbs. Gently mix in currants or other berries very carefully. Break egg into a measuring cup for liquids and beat well. Add enough milk to egg to make 3/4 cup, and stir well to blend with egg.

Add milk/egg mixture to dry ingredients; mix gently until particles cling together. Mixture will be very crumbly. Form a ball of dough and divide into two parts. With floured hands, gather each part into a ball and place onto the baking sheet. Press each ball into a 6 inch circle (about 1 inch high). Using a sharp knife, cut each circle into 6 wedges, and pull apart to separate wedges, leaving at least 1/2 inch between them (dough will expand while baking).

Bake for 18-20 minutes or until lightly golden. Serve hot with butter and enjoy!



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If you are ready to treat yourself and a few special people to a summer breakfast they won't forget, just try these, heavenly :)

Blueberry Sour Cream Pancakes

1 1/2 cups flour
2 1/2 tsp. baking powder
pinch of salt
3 tsp. brown sugar

3/4 cup sour cream
3/4 cup milk
2 large eggs, beaten
4 Tbsp. butter, melted

1 cup blueberries

Combine flour, baking powder, salt, and sugar. In a separate large bowl, mix sour cream and milk, then blend in eggs and melted butter. Add dry ingredients to egg mixture all at once, and stir until just moistened. Fold in berries.

Cook pancakes in a hot pan with a bit of butter and/or oil, and keep warm in a 200ºF/100ºC oven. Serve with butter and warmed maple syrup. Yum!




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What are your favorite summer fruit treats?

I'd love to see your lovely recipes too!

xo

Stephanie

p.s. - Registration information for my new online course is coming up later today, 
and I can't wait to share my news with you!