Macon Magazine

0 5 2 5 7 5 9 5 1 0 0 0 5 2 5 7 5 9 5 1 0 0 0 5 2 5 7 5 9 5 1 0 0 0 5 2 5 7 5 9 5 1 0 0 G A P e d i a t r i c s O r t h o Q t r P g G A F a m 2 0 1 3 T h u r s d a y , M a y 0 9 , 2 0 1 3 9 : 4 7 : 1 0 A M JUNE/JULY 2013 MACON MAGAZINE I 103 Berry Delicious continued from page 99 BLUEBERRY TART is fruit-filled summer dessert is as delicious as it is beautiful. It makes a wonderful presentation at warm-weather gatherings. 1 8-ounce sheet frozen puff pastry, thawed 1 large egg, beaten 1 tablespoon granulated sugar 4 ounces cream cheese, soened 1/4 cup heavy cream 1/2 teaspoon grated lemon zest 3 tablespoons confectioner's sugar 2 cups blueberries On a lightly floured surface, unfold the sheet of pastry and roll into a 10x12 inch rectangle. Transfer to a parchment-lined baking sheet. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, about 18 to 22 minutes. Using the tip of a knife, re-score the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest and 2 tablespoons of the confectioner's sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry. Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioner's sugar. (makes 8 servings) KEY LIME CUPCAKES A quintessentially Southern fruit, the Key lime is at once refreshing and sublime – perfect in its namesake pie, or in these beautiful cupcakes with a decidedly so crumb. ey are worth the small effort. Cupcakes: 1 3/4 cups flour 1 1/4 teaspoons baking powder Dash of salt 1 1/4 cups sugar Si the flour, baking powder and salt together. In a large mixing bowl fitted with a paddle, beat butter until smooth. Add sugar and beat until light and fluffy. Add the eggs, mixing aer each addition. Add limejuice and zest. Alternate adding the flour mixture and buttermilk, ending with the flour mixture. Line cupcake tin with liners and fill 2/3 full with batter. Bake at 350 degrees for 20-25 minutes, or until tester inserted in center comes out clean. Cool completely on wire rack. Frosting: 8 ounces cream cheese, soened 1/2 cup butter 2 1/2 to 3 cups powdered sugar 1 tablespoon Key lime zest 1 tablespoon Key limejuice 1 teaspoon vanilla 1/2 cup butter, soened 2 large eggs 3 tablespoons Key limejuice 1 tablespoon lime zest 3/4 cup buttermilk Beat cream cheese and butter together till smooth. Add remaining ingredients and beat until smooth and creamy. Frost cupcakes and garnish with lime wedge. (makes 12 cupcakes)

• Cover