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Tate’s Bakery’s Fresh Blueberry and White Chocolate Tart

Tate’s Bakeshop, Southampton’s finest
         If it’s summer in the Hamptons, it’s time to head to Tate’s. This charming bake shop lights up the Village of Southampton with its incredible array of scones and muffins, cakes and cobblers. And then there are the pies!  Delicious fresh berries from farms all over the area are ladled into flaky pie crusts.  And in the case of today’s recipe, they top a white chocolate cream that’s a sweet foil for the tart taste of blueberries. Served cold, it’s also a very refreshing way to cap off a summer meal.  And to think, Tate’s got its start at a local farm stand.

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         Kathleen King started making chocolate chip cookies to sell at her Dad’s North Sea Farms stand just north of town.  The cookies are arguably the best ever made anywhere, crisp and brown sugar-y with a generous  helping of chocolate chips.  So it was no surprise that sales took off and just three years later Kathleen opened her own bake shop when she was all of 20 years old. Customers have made a bee-line to Tate’s ever since.  But if you can’t make it to Southampton, you can still enjoy this wonderful recipe.  And it’s basically very easy to make.
         Kathleen’s crust comes together with not a lot of effort.  And if you have doubts about your pastry skills, the good news here is that you don’t have to be a champion with the rolling pin.  You need a nice flat piece to cover the bottom of your tart pan.  But from then on, you can piece together bits and pieces for the sides of the tart.  The tart is then baked and cooled.  That’s the hard part.  The rest of the recipe consists of all of three ingredients!  So here it is:

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