Baby shower baking like a boss :) Cook this: orange blueberry tart

As a general rule, I don’t have a maternal bone in my body. I’m closing in on 30 and still feel no urge to procreate – I don’t think I have that “internal clock” so many women my age freak out about when they hear ticking. I’m not much at all into babies or kids, and don’t really enjoy spending time with them – don’t even think about asking me if I want to hold one. The only exceptions at the current time are my two nieces, who are deliciously cute, and pretty cool little monkeys, thanks in large part to their amazing mum/my sister-in-law. You know how some women just have it? Like, they’ve just got the whole mothering thing down pat, they make it look almost fun, even on the crappy days, and they somehow handle those crappy days with dignity and grace? She’s one of those mums, one of those freaky magical unicorns who you don’t think can actually exist in real life. What a star.

Anyway, my other sister-in-law is also pregnant, which I predicted would happen when I booked my trip to Japan, and we’re going to have another little lady joining the family soon!

Side note: How was I able to predict a baby with travel? Simple; every time I whip out my passport and book a trip overseas, someone in the family has a baby. Niece #1 was born on our honeymoon. Niece #2 was born a few days before we went to Egypt/Europe. Cousin’s baby was born a few days before America. So when I booked Japan, it was pretty obvious someone was going to be getting knocked up, and true to form, niece #3 is due the day before I’m due to fly back to Melbourne. So, sisters and sisters-in-law, upcoming trips I’m planning include one either October-ish or Christmas time-ish 2016, and another one around the same time in 2017. One or more  of you will be having babies over the next 2 years. Consider yourselves warned.

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But back to my lovely sister-in-law currently carrying the newest addition to the family – she’s going to be just as amazing a mum as her older sister. Again, calm beyond belief, so very level-headed, and very drama free, she’s a totally amazing woman; I couldn’t be happier for her :) And, despite my dislike of baby related things and gatherings, I was stoked to be asked to do some baby shower baking for the day, which went off beautifully yesterday, hosted by my mum-in-law and with my sister-in-law surrounded by a whole lot of happy, supportive friends and a few pink balloons!


I arrived armed with freshly baked mini lemon meringue tarts, raspberry pistachio blondies, chocolate fudge cupcakes and a blueberry orange tart (can’t even tell you how exhausted I was after baking all that between 6pm Thursday night and 3pm Friday afternoon)…

While I’m generally a chocoholic, I surprisingly really love the blueberry orange tart, a super quick and easy recipe I found months ago in one of those freebie supermarket recipe magazines that sit at the check out. Actually, that’s a lie – the recipe I found was for a lemon blueberry tart, but I like orange blueberry better, so (as usual), I made some changes. Anyway, it’s a delicious one that’s pretty easy to throw together, especially if you need something relatively last minute, got heaps of flavour (the orange zest always comes through so well), and you can play around with it a little, using other berry/citrus combinations – I’m thinking of trying raspberry and lemon, or maybe strawberry and lime next…

Ingredients:
– 2 sheets of frozen shortcrust pastry, or 2 serves of this homemade stuff
– 2 eggs, at room temperature
– ⅔ cup caster sugar
– finely grated rind of one orange
– ½ cup plain flour
– ⅓ cup milk
– freshly squeezed juice of half an orange
– 2 tsp vanilla extract
– 1 cup blueberries (fresh or frozen)
– icing sugar to dust (optional)

 

Method:
1. If you’re going to make the pastry from scratch, follow the link above and make that first. Once it’s rested for half an hour in the fridge, pre-heat the oven to 180°C and roll out the pastry. Then, carefully lay the freshly made or pre-made frozen pastry into a large greased pie, tart or rectangular cake tin.

2. Place a sheet of non-stick baking paper over the pastry and throw in some pie weights or rice, and bake for 15 minutes. Remove the baking paper and weight, and bake for another 10 minutes.

3. While the tart shell is baking, make the filling – whisk the eggs, sugar and orange rind together, then sift in the flour and whisk in until completely combined.

4. Whisk in the milk, orange juice, and vanilla. Then, once the pastry is baked, pour the mixture in, sprinkle the blueberries over the batter and bake for 20 – 25 minutes, until golden and just set.

5. Let the tart cool enough to handle before removing from it’s baking tin to cool on a wire rack. Dust with icing sugar to serve, if that tickles your fancy.

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