Old Fashioned Saturday

Here in North Dakota we have a thing during the summer where pretty much every single small country town has a weekend that’s given a name and is filled with a ton of fun events. This weekend it’s my hometown’s special weekend and we call it Old Fashioned Saturday.

Every summer towards the end of July we have this fun weekend filled with a parade, demolition derby, tractor pull (don’t really get the point of this event), dances and a whole lot more in between. It usually starts on a Thursday and ends around noon on Sunday. It’s a fun time with lots of class reunions and where people can get sloppy drunk while yelling at ugly beat up cars that smash into each other.

To get the weekend off to a good and unhealthy-like start I made a delicious blueberry meringue tart. Now I used the ramekins that I have because I don’t actually own tart pans. It’s sad, I know, and it’s definitely something that I need to invest in.

The tart dough is more like a cookie dough and the cinnamon gave it a great flavor that just added to the whole dish. The blueberry filling was great all on its own with the juicy blueberries mixed into it. The meringue was soft and lift and just gave it a nice little finishing touch. 

It’s a great summer treat to make and enjoyable to eat. 

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Blueberry Meringue Tart (Ramekins- made 4)

Tart Dough
1 1/2 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 egg
1/2 cup butter
1/2 tsp almond or vanilla extract
1/4 tsp cinnamon

Mix the sugar and butter until creamy. Add in the egg, extract, cinnamon, and salt and mix until incorporated. Gradually add in the flour. Take the dough and wrap it in plastic wrap and refrigerate for at least an hour but it’s better overnight. Roll out or free form the dough to fit the pan you are using. Put in your pie weights, bean or rice to keep the dough from expanding. Put into the fridge for an hour to chill. Put the oven to 375*F. Bake the shells for about 15-20 minutes until the edges are golden brown and the insides are completely done.

NOTE: Since I made mine in ramekins I removed the rice after 15 minutes and continued to bake it for another 8 minutes to get the bottom of the ramekin completely baked. If you aren’t using ramekins then you shouldn’t have to worry about this.

Filling
1/2 cup water
1 bag frozen blueberries
3/4 cup sugar
2 eggs
1/2 cup butter
3 tbsp cornstarch

Take the water and blueberries and put them into an oven safe dish and bake at 200*F for about 20 minutes to get the blueberries soft and the juices to come out. Strain the juice into a measuring cup to get the 1/2 cup measurement and reserve the blueberries. Take the juice, sugar and eggs and put into a pan on medium high heat until the sugar dissolves. Add in the butter and whisk until it’s melted. Add in the blueberries and the cornstarch and constantly whisk until the mixture thickens. Remove from the heat and let cool completely.

Meringue 
3/4 cup sugar
2 tbsp water
2 egg whites

Put the sugar and water into a pot and cook to soft ball stage (230*F). Meanwhile put the egg whites into a mixer bowl with the whisk attachment and whisk on high. Once the sugar mixture is done, slowly pour into the egg whites while it’s still mixing. Continue whisking until the meringue is thick and has high peaks.

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