If you love to bake, there is nothing more exciting than trying a brand new appliance or ingredient that you’ve never before used in the kitchen. We recently discovered Norm’s Farms, a family-owned business based in North Carolina that happens to be at the forefront of one of the most sustainable and exciting new crops: Elderberry.
Their products, which include plants, jellies, jams, preserves, extracts and syrups packed with with Vitamins A, B and C , iron, potassium, are made here in the United States. Founded by Ann, Rodger, and Erin Lenhardt, the Norm’s Farms family believes in the sustainable production of healing foods made with natural, simple ingredients–just like the elderberries that they grow.
Because the Norm’s Farms family recognizes that their small Missouri farm cannot keep up with the company’s demand, they have begun working with small family farmers in North Carolina to help establish elderberry orchards. Norm’s Farms will have a local source of elderberries for their products in addition to those grown in Missouri.
Growing up, I had a major sweet tooth that was especially loyal to anything chocolate. I had very little use for fruit based desserts, vanilla ice cream or any candy that wasn’t somehow coated in milk or dark chocolate. Fast forward to adulthood and I’m no longer tempted by cupcakes or a bag of chocolate candy. Though I’m certainly not angry if someone places a piece of flourless chocolate cake in front of me, I also like desserts flavored with lemon, berries, browned butter or natural sugars.
This Blueberry Elderberry Tart, which is made with a simple shortbread crust, Norm’s Farms Blueberry Elderberry Preserves and finally, is finished with some leftover crust, which forms a delicious crumb topping. No matter where your sweet preferences lie, you’ll want second helpings of this, no questions asked.
- 1½ cups white whole wheat or all purpose flour
- ¾ cup powdered sugar
- ¾ cup cold unsalted butter, cut into ½-inch cubes (do not use margarine or butter substitute)
- 1 teaspoon vanilla extract
- ½ cup Norm's Farms Blueberry Elderberry Preserves
- 1 tablespoon coarse white sparkling sugar
- Heat oven to 375°F. In the bowl of a food processor, place flour, ¾ cup of the powdered sugar and ½ teaspoon salt. Cover; process until well blended. Add butter and 1½ teaspoons of the vanilla extract. Blend in the food processor with on-and-off pulses until mixture is consistency of fine crumbs.
- Press 1½ cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes and let cool on a cooling rack for about 15 minutes.
- Meanwhile, in small bowl, stir preserves to soften; set aside.
- Spread preserves evenly over cooled crust to within ⅜-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
- Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 8 triangular wedges. Serve with fresh whipped cream, if desired.
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May 4, 2015 at 7:53 pm[…] already know about Norm’s Farms, a family-run North Carolina company that makes small batch jams, jellies, preserves and wellness […]