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Hi, everyone!

Now that you have the perfect makeup tips for summertime (thank you Laura Geller!), let’s talk about throwing that Fourth of July party. There are so many ways you can make your tablescape look patriotic. In past years, I took mini American flags and incorporated them into flower arrangements, mason jars filled with strands of mini lights, and even lined the pathway to my patio. In years prior, I celebrated with red and blue Temp-tations®. This year, I’m finding those handy bandanas I used to decorate for my summer barbecue and voila…I’ve got a red, white, and blue party!

One last note…if you happen to have red, white, and blue accent pieces, they only enhance your theme. Just be sure to work in some neutral colors—note the burlap tablecloth and wicker basket in the photo above. It grounds your theme and makes everything seem more inviting.

So what are you serving this weekend? If you need inspiration, check out my recipe page. How about my Seafood Kabobs or Black Bean Avocado Salad? And what about my Rustic Blueberry Tart for dessert…garnish with fresh strawberries, cherries, or raspberries and top with whipped cream for a beautiful red, white, and blue dessert! Just make the tarts the day before your party to get a head-start on prep. You can easily warm them back up in the oven—or the microwave for that matter—before serving.

Rustic Blueberry Tart

Ingredients:

Dough:

• 1-1/2 cup all-purpose flour
•  1/4 cup sugar
• 3 Tbsp cinnamon 
• 1-1/2 sticks cold butter, cut into small pieces 
• 1/4 cup ice water 
• Pinch of salt 
• 1 cup sliced almonds

• Egg wash (one egg + 2 Tbsp water)

Filling:

• 2 (14-oz) cans blueberry pie filling 
• 1 lb fresh blueberries 
• 2 oz fresh lemon juice 
• 1/2 cup sliced or slivered almonds 
• Zest of 1 lemon

Preparation:

1. To prepare the dough, combine the flour, sugar, and cinnamon in the bowl of a food processor, and pulse to blend. Add the butter, a little at a time, and continue to pulse until the dough comes together in small pieces. If it looks dry, add in the cold water, and pulse. The dough has reached the perfect consistency when you can form it into a ball. Wrap the balled dough in plastic wrap and let it rest in the refrigerator for 1 hour.
2.  Preheat the oven to 375°F.
3. Unwrap the dough and roll it out to form a 10" x 16" rectangle. Wrap the dough around the rolling pin and lift it onto a large rectangular baking pan.
4. Sprinkle the dough with sliced almonds, leaving a 2" border clear to fold over the tart.

1. To prepare the filling, drain the canned blueberry filling, leaving about 1/2 of the syrup in the can. Combine the half-drained blueberry filling with the fresh blueberries and lemon juice. Spoon the filling onto the crust, leaving a 2" border. Gently fold in the edges on all sides. Brush the edges of the pastry with the egg wash and sprinkle with the sliced or slivered almonds. Bake for 30-40 minutes.
2. When ready to serve, garnish with the lemon zest.

I hope all of you get out and celebrate the summertime this weekend. Happy Birthday, America!!

From my home to yours,
—Jill