Jean Harlow and a Blueberry Tart

"I think I will take off this coat."
"How about your hat?"
"No thanks, I'm pretty cool in the head."

This little exchange was between Jean Harlow and Clark Gable in the 1933 movie, "Hold Your Man".  She WAS cool in the head, taking off her hat might lead to more than she wanted,  it took a while before she would even remove her coat.  Jean Harlow was star of the month on Turner Classic Movies, which meant they showed a lot of her films we don't usually get to see.  She is often cast as a showgirl with a heart of gold.  "Hold Your Man" was a popular song of the day.  She made six films with Clark Gable, they all had similar plots but the hats and clothes were a feast for the eyes.  And she had a way of putting over a line.  She is pretty adorable in all of them.  A sweet tart.

Now, I am inspired by the hat shapes of the 1930's.  The crowns got shallower, small practical brims and all trimmed to match an outfit.  But before I continue working on my Harlow hat collection, I want to make something also inspired by Miss Harlow, a sweet blueberry tart.

Blueberry Tart

Makes 1-9" tart
16 oz. blueberries
3 tbs. red currant jelly
8 oz. fresh cream cheese
1/2 cup thick creme fraiche
1/4 cup heavy cream
1/4 cup fine sugar
juice and zest of 1/2 lemon
1/2 recipe of my gluten free tart dough


Put the blueberries and jelly in a saucepan and heat gently until the jelly melts.  Turn off heat, set aside and let cool.


Mix together the fresh cream cheese (fresh has a fluffier consistency) and the creme fraiche. Thin a little with the heavy cream.  Add the fine sugar (I grind sugar in a spice grinder for a fine texture), and the lemon zest and juice.  Spread the cheese in the bottom of a partially baked 9" tart shell that has been cooled.  Spread the blueberries on top and bake in a pre-heated 375 degree oven for 10 minutes.  Let cool completely before removing from the tart pan.  Chill before serving.

Gluten Free Tart Dough

Makes 2-9" sweet tart shells

2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp. xanthan gum
1 tsp. salt
2 tbs. sugar
8 oz. really cold butter, cut into 1/2" pieces
4 tbs. cold vegetable shortening
scant 1/2 cup ice water


Sift together the flour, xanthan gum, salt and sugar.  Blend the flour and shortenings together with a pastry blender until it resembles oatmeal flakes.  Add the ice water and bring it together into a ball.  Turn out onto a lightly floured cool surface, I just got a marble slab for pastry and highly recommend it.  Blend the dough together a little at a time with the heel of your hand, then using a pastry scraper gather it up into a ball again.  Divide in two and form into 2 discs. Wrap in cling film and chill for 1 hour.

Pre-heat your oven to 375 degrees.  Lightly flour your cold surface and roll the dough out until it is slightly bigger than the tart pan.  I always think of modeling clay when working this dough.  If it breaks just press it back together.  Line the tart pan with the dough, clean off the edges with your rolling pin.  Prick the bottom with a fork, then line the shell with parchment paper and fill with dried beans for pre-baking.  Bake 10 minutes.  Remove the paper and beans.  Let cool completely before filling. 

Jean Harlow and a blueberry tart.  Both scrumptious!  

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.