I’m embarrassed to say that I have lived in Massachusetts for 54 years and never eaten oysters— until the weekend before last. I was invited to celebrate my friend Sadie’s birthday in East Dennis on Cape Cod. Gail, another friend came up from Rhode Island where her son-in-law is an oyster farmer. She brought a big bag of oysters fresh from the sea. After watching her struggle to open them, I couldn’t refuse to try them. Delicious! They were sweet and tasted of the sea. I preferred them with just a few drops of lemon, the cocktail sauce overpowered the fresh flavor. I discovered what I’ve been missing all these years.

Lovely oysters

Lovely oysters

Later in the week I had the pleasure of lunching with old friends, Katja and Nicole, along with my granddaughter Leah at Perwinkle’s in Essex. We came back to my house for tea and dessert. I had started to make a blackberry tart and had it partially complete when I dashed to the orchard for blackberries only to find that I was too early, they hadn’t been picked yet. Quick switch, it was turned into a blueberry tart combining two recipes. It was a hit.

Blueberry Cream Cheese Tart

Blueberry Cream Cheese Tart

Blueberry Cream Cheese Tart

Ingredients
9 inch baked tart shell

3 cups blueberries
1/3 cup sugar
1/3 cup water
1½ tablespoon cornstarch

Set aside two cups of berries. Mash remaining 1 cup of the blueberries with the sugar and bring to a boil in a saucepan. When the sugar is dissolved add the cornstarch dissolved in the water. Stir constantly over the heat until thickened and clear. Set aside to cool while making the cream cheese filling.

8 ounces cream cheese
1/4 cup sour cream
1/3 cup sugar
1 grated orange rind*
1 tablespoons orange juice*

Allow cream cheese to soften out of the refrigerator and then beat all ingredients together until smooth. Spread in the bottom of the pre-baked tart shell. Pour reserved berries over the top and then pour the thickened sauce over them. It can be still warm but not hot. Refrigerate for at least three hours.

*Or substitute 1 teaspoon vanilla for the orange.