As the summer progresses, we move from strawberries to blueberries, and so here is *another* pie. I know, you all are likely getting sick of my pie recipes, but I had to make a birthday treat-not-pie and my best friend is a blueberry-lover, so I came up with this one. Turns out, it might be my favorite pie to date — well, on looks at this point, because I haven’t eaten it yet. But it looks really nice!
I went berry picking again today; summer tradition and all. July means raspberries, blueberries, red and black currants. And the peaches at the orchard / farm that I typically go to are becoming ripe. So, I thought that I would make this Peach Currant Streusel Pie as a surprise present for someone. Peaches were very sweet and the currants are a very nice balance. Yummy.
Every year right about this time of year, Champagne Mangoes (the smaller, all yellow ones) go massively on sale at Whole Foods, often 5 for $5, and sometimes even cheaper. That was the impetus of this tart… mangoes are cheap, the weather is miserable and this would cheer up and otherwise dreary day (if nothing else, just the color!). It’s modeled after a Key Lime Pie, but not quite as tart. The coconut is actually a last minute addition, only because I had a package of shredded coconut in the house. All in all, not much of a joke on this April Foods Day.
Not quite over my Meyer Lemon kick yet, so I thought that I would make these tartlets. The addition of the pistachios is unique, but I had run out of other nuts (initial thought had been cashews) but these turned out ok in the end. If I were to make them again, maybe I’d up the butter quotient in the tartlets though, because they were very crumbly taking them out of the tart pans. The quick curd was lovely though.