Foodie Friday: Easy Blueberry Tart

Welcome to Foodie Friday.

Easy blueberry tart is on the menu today at Rattlebridge Farm.

It really is easy--so easy, you can make it with one hand. I talked on the phone to a dear editor friend while I was making this tart.

 

 

I garnished the tart with sugared mint leaves.

This required two hands, I might add.

 

How to Make Sugared Mint Leaves

 

1 egg white, whisked

granulated white sugar

Demerara Sugar (optional)

mint leaves

baking rack

 

Dip a small paintbrush (or, if you dare, a clean finger) into the egg white

and paint mint leaves (one at a time). Think happy thoughts. Let your inner child emerge.

Sprinkle sugars over the leaf and place leaf on a drying rack. The sugar will dissolve. Do not despair. Be patient. Apply more sugar as needed.



Click HERE for a printable recipe.

 



 

 

Click for the printable recipe.

 



This week, let's kick off the party with a fun activity. Tweet or Pin at least three of your favorite Foodie Friday recipes. You can also give a shout-out on Facebook.

 

Thanks to all of the great cooks who participate each week. I look at each post to make sure it is working, and it is always such a treat to see what you've been cooking. I'd like to invite you to add your recipes to the "Consuming Passions" group board at Pinterest, which can be found HERE.

It is a small, private group, but Foodie Friday folks are welcome. If you'd like to "pin" with us and chat about food, just leave a comment on one of the "pins," and I will send you an invitation. Or you can email me.

 

To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions. The red "x"
will allow you to delete your link if you made an error; the "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE
for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission

to include a photo of your FF recipe (and a link to your blog post)

in the "Picks of the Week" feature or on our Facebook/Twitter/Pinterest pages.

 

I would like to ask pretty please if Pinners will "pin" photos of the "Picks" and all FF contributions from the source blogs, not from Foodie Friday. 

 

Thanks so much for visiting  today. I am always inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning.  I am amazed by your ideas and creativity.

 

 

Have a great, food-filled weekend.

Love,

Mlee  

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