Tag Archives: Summer Dessert

Recipe: Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk pie is a classic Southern dessert. Its custard-like feeling is cool and creamy and perfect for Spring and Summer (think picnic).

This Buttermilk Pie with Blackberry Jam recipe is very versatile since it’s a breeze to make and you can really top with any jam you want.

Buttermilk Pie with Blackberry Jam

One slice may not be enough.


  • 1 TBSP flour
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 4 eggs
  • 1 stick of unsalted butter, melted
  • 1 TBSP grated lemon zest
  • 1 unbaked 10-inch pie crust
  • Pinch of salt
  • 1/2 cup blackberry jam


  1. Preheat the oven to 350F.
  2. In a large bowl, combine sugar, flour, salt and lemon zest.
  3. Whisk in the eggs, one at a time.
  4. Stir in the buttermilk and melted butter.
  5. Pour the buttermilk mixture into the pie shell and bake until the center sets (about 25-30 minutes).
  6. Let pie cool then spread jam all over top of pie.
  7. Slice and serve. Garnish with whipped cream (if desired).
Buttermilk Pie with Blackberry Jame

Buttermilk Pie with Blackberry Jam is perfect when you want a dessert that’s not too sweet.

While this isn’t on my current diet (beach season is quickly approaching), I will totally admit that I indulged in a couple slices a few weeks ago. One just wasn’t enough.

Buttermilk Pie with Blackberry Jam is perfect to take on a picnic or as a dessert to a friend’s dinner party. I guarantee it will be a hit and you most likely won’t have any left over.

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Posted by on June 21, 2017 in Cookin', Desserts, Recipes


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Recipe: Fig Tart

Fig Tart

Fig Tart

This Fig Tart is pretty damn close to perfection. It’s not too sweet and has a nice balance of flavors.

The key to this tart is two-fold. 1) Getting your hands on great figs. 2) Getting the frangipane right. If you don’t know what frangipane is, you’re in for a treat. It’s basically a pureed mixture of butter, toasted almonds, sugar and egg.

For the frangipane:


  • 1/2 cup almonds
  • Assembling the Fig Tart

    Assembling the Fig Tart

  • 1/4 cup powdered sugar
  • 1/8 cup granulated sugar
  • 1 stick butter
  • 1 egg


  1. Preheat oven to 350F.
  2. Spread the almonds on a baking sheet and roast for 10 minutes. Let cool on a plate.
  3. Put the cooled almonds and sugar in a food processor and blend until fine.
  4. Add the butter and egg and pulse until well combined.
  5. As you will only need one-fourth of the frangipane, you can store the rest in the refrigerator for a few days or in the freezer for about a month.

For the Fig Tart:


  • 1 9-inch pastry dough
  • 10-15 large figs, quartered
  • 1/4 of the frangipane recipe (above)

Figs in the Frangipane

Figs in the Frangipane


  1. Preheat oven to 400F.
  2. Roll out pastry dough to a 10-inch diameter and spread frangipane on the dough, leaving about one-inch of the dough bare.
  3. Arrange the quartered figs pointy end up in concentric circles on top of the frangipane.
  4. Fold the edges in, pinching to make sure they stick.
  5. If you want, brush with an egg wash and sprinkle with sugar.
  6. Bake 45 to 60 minutes or until edges are a nice golden brown.

Figs are very fragile, but they are worth working with when making this Fig Tart. It comes out flaky and will literally melt in your mouth.

Feel free to serve it a la mode, but it stands alone very well. You’ll forget all about Fig Newtons once you’ve had a piece of this Fig Tart.


Posted by on July 25, 2012 in Cookin', Desserts, Recipes


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Recipe: Blueberry-Peach Cobbler

Blueberry-Peach Cobbler with Ice Cream

Blueberry-Peach Cobbler with Ice Cream

Summer’s almost here which means two of my favorite Summer fruits are coming into season. Which two? Blueberries and peaches. This recipe for Blueberry-Peach Cobbler combines both to create an amazing dessert.

It cooks to perfection in an iron skillet, but a baking dish will do just as well. The best part is that it’s one of the easiest desserts you can possibly make.


  • 2 fresh peaches, cut up into chunks
  • 2 cups fresh blueberries
  • 1 stick of butter
  • Blueberry-Peach Fruit Filling

    Blueberry-Peach Fruit Filling

  • 2 TBSP brown sugar
  • 3/4 cup white sugar
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk


  1. Preheat oven to 400F.
  2. Heat the butter in a 10- or 12-inch skillet.
  3. Add blueberries, peaches and brown sugar. Cook, stirring gently, until berries and peaches start to soften.
  4. Meanwhile, in a medium bowl, whisk together flour, baking powder, salt and white sugar.
  5. Add milk and combine to create a batter.
  6. Spoon batter across fruit mixture evenly. You can drag a spoon through the mixture to create some blue streaks to give it a better look if you want.
  7. Blueberry-Peach Cobbler

    Blueberry-Peach Cobbler

  8. Bake for 20-22 minutes until fruit is bubbling and top is golden and crisp.
  9. Let cool slightly, serve and top with whipped cream or ice cream.

I topped mine with some Blue Bell Vanilla Bean ice cream and it was delicious. I’m sure whipped cream is just as great.

If you need to use a baking dish, just put the cooked fruit on the bottom then top with the batter. I would highly recommend using a skillet to bake it in though.


Posted by on June 4, 2012 in Cookin', Desserts, Recipes


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