Wild Huckleberry Cream Tart with Sour Cream Glaze, a romantic dessert for a special occasion

Most of my posts on the Eight Broads Blog involve significant amounts of butter and sugar. I admit it: I love to bake. Quite often, I’ve felt guilty about this love of baking with an underlying thought that I should be making healthier dishes. Until recently.

“Confections of a Closet Master Baker”, by Gesine Bullock-Prado is a must read for all who love to bake! The memoir is a funny, reflective, and touching story of a woman leaving Hollywood business (Gesine was her sister’s, Sandra Bullock, business manager) to open a bakery in Vermont.
Gesine openly describes her love of butter and sugar, baking wonderful confections. And she’s a thin woman! So here’s a delightful tart well suited for a special candlelight dinner. Cheers to all bakers out there.

1 cup flour
1/2 teaspoon baking powder
1/4 cup sugar
1/2 cup butter
1 egg
1 tablespoon grated lemon peel

1 cup wild huckleberry jam (raspberry or blackberry jam may be substituted)
1/2 cup pecans, finely chopped
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup pecans, finely chopped

1 tablespoon sour cream
1 teaspoon vanilla
2/3 cup icing sugar

To make crust: Mix together flour, baking powder and sugar. Cut in butter until mixture resembles coarse meal. Beat in the egg and lemon peel until just blended. Do not overmix. Pat dough onto bottom of a greased 10 inch springform pan. Bake at 350 degrees for 25 minutes, or until top is lightly browned. Allow crust to cool.

To make filling: Stir together jam and 1/2 cup pecans, and spread evenly over the crust. Beat butter and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and pecans until blended. Pour nut mixture over jam. Bake at 350 degrees for 40 minutes, or until filling is set. Cool.

To make glze: Whisk together sour cream, vanilla and icing sugar. Drizzle over tart.

Makes 8 servings.

Lookout Point Lakeside Inn
Kristie Rosset
Bed and Breakfast Foodie

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