A Grand Terrine

Passing through the Marche Paul Bert last year, I came across a rather large terrine in one of the antique shops. Apparently there was exposition and this terrine was made just for the occasion. If I understood the story correctly, the ingredients did not cook according to planned and spoiled. I took a picture of a photograph of the chefs adding their last finishing touches. What a pity it was unable to completely cook all the way through.This would have fed a village!

The terrine was not for sale, just on display along with a few more photos of the exposition. So, what does one do with this rather large baking terrine afterwards? There is just no stopping the French when it comes to competitions, thank goodness!

Blueberries and the 4th of July

Every 4th of July we always have something with blueberries....oh, we have the watermelon as well, but the berries are my favorite.

Tonight we are having Blueberry Tartlets to start the celebration off with a bang and maybe an extra pound or two! No, this is all good for you!

Blueberry Tartlets

1 C. blueberry or blackberry jam

your favorite sweet short pastry

1 C. mascarpone

1 pint of fresh blueberries

Preheat your oven to 350 degrees

Gently melt the jam, set aside until cooled, but still runny. Using individual tart molds, non-stick, place and form dough inside, weigh down and blind bake until lightly browned. Cool pastry cases on wire rack. Spread the base of each with plenty of mascarpone, then top with berries and runny jam. This is just too easy and so delicious! Serves 6