Jim's blueberry farm

Here's another great blueberry idea from our kitchen!

Blueberry tart

Pastry:

1-1/4 c white flour
2 T sugar
5/8 cup butter
2 T water or milk

Filling:

1/2 c sugar
2 T white flour
1/4 t cinnamon
1/2 t ground coriander
pinch nutmeg
3-1/2 c blueberries

Topping:

1-1/4 c blueberries

To prepare crust, mix flour and sugar. Cut butter into mixture with pastry blender. Add 2 T water to moisten (more if required). Roll mixture and place in 9" pie plate.

For the filling, mix sugar, flour, cinnamon, coriander, and nutmeg thoroughly. Toss with 3-1/2 c blueberries to coat evenly. Pour into unbaked tart shell and bake in preheated 400-deg. oven for 50 minutes.

Let stand 5-10 min. Sprinkle additional blueberries on top.

highbush type, 4 to 6 ft. at maturity, fruit ripening mid/late July, yields 10 to 20 lbs per bush, fruit size large (approx. 60 berries per cup)

highbush type, 5 to 7 ft. at maturity, fruit ripening the first to middle of July, yield is 10 to 20 lbs per bush, fruit size medium/large (approx. 75 berries per cup)

highbush type, 5 to 7 ft. at maturity, fruit ripening late July, yields 7 to 10 lbs per bush, fruit size small/medium (approx. 110 berries per cup), known for having the best flavor of all

highbush type, 5 to 7 ft. at maturity, fruit ripening late Aug./early Sept., yields 10 to 20 lbs. per bush, fruit size small to med (approx. 75 berries per cup)

medium size bush, 3 to 4 ft. at maturity, ripening early July, yields 15 to 20 lbs. per bush, fruit size small (approx. 135 berries per cup)

Learn more about Jim's!

Blueberry tart

Click the names of blueberry breeds below to read about our selection: