What do you get when you cross a pie with a bar? A cherry blueberry slab pie of course. It’s everything great about a fruit pie but made in a baking dish so it’s thinner and manageable enough to pick up with your hands just like a lemon square or a brownie. It’s logical and genius because one slab pie feeds a crowd, can be made in advance and totally portable. With the clock is ticking on summer fruit, now’s the time to savor every last bite before it’s all a distant memory.
Author Archive Amy
New Jersey is so much more than diners, Bruce Springsteen and The Sopranos. The real secret is the beaches – all 130 miles – stretching the entire length of the state. You could walk (or run) for miles on sugar white sandy beaches with waves big enough for surfing all year long (just ask my brothers). So, what’s better than an après beach day of cocktails and Jersey shore crabmeat canapés? A simple mixture of local crabmeat with horseradish and grainy mustard is elegant on garlic butter toast or as a casual dip with crackers. New Jersey at its finest.
Like the song goes, “It’s the most wonderful time of the year….” That would be when summer fruit hits the supermarkets and just about every other place that sells produce. All this vibrant seasonal fruit is just right for a fresh apricot tarte tatin. It’s an upside-down tart where the fruit is caramelized in butter and sugar. Typically it involves apples, but you can save those for the cold weather. Apricots are at their peak right now and they fill in quit nicely for the most beautiful summer dessert you’ve ever seen (and tasted).