Huckleberry Mini Tarts

Makes: 8 mini tarts


For the Pate Sucree (Pie Dough)

  • 2 1/2 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 cup cold unsalted butter
  • 2 large organic egg yolks
  • 1/4-1/2 cup ice water

For the Filling:

  • 3 cups huckleberries (I used frozen)
  • 1/2 cup sugar
  • Splash of Orange Juice
  • 2 Tbsp Maple Syrup
  • 1 tsp. cinnamon
  • 1 Tbsp Flour


For the Pie Dough

In a bowl combine the flour, sugar, and salt. Using a grated grate the butter into the flour mixture. Toss together like a salad using your fingers.

IN another bowl, whisk together the egg yolks and water. Add the flour mixture, a few tablespoons at a time, knead the dough until it all comes together.

Shape the dough into a disk, wrap in plastic and refrigerate until chilled. 1 hour. You can make ahead.

For the Filling:

In a small saucepan on the stove simmer together the huckleberries, orange juice, sugar, cinnamon, syrup, and flour.

Putting it all together: Preheat the oven to 350F. Divide the dough into 8 disks and roll out on a floured surface. Place on parchment paper on a baking sheet. Place 1/2 cup of filling on each disk and fold the sides over. Sprinkle with sugar and bake for 45 minutes.

Oven Roasted Rack of Lamb

Serves: 2-3


  • 1 Rack of Lamb
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Fresh thyme, chopped
  • 3 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • 2 Tbsp Olive Oil


Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step. (If you are in a hurry you can skip this step and simply let it sit for 30 minutes)

Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be harder for it to cook evenly.)

Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.