Quince Tart

Crust:

1/2 cup flour (whole wheat, whole wheat pastry, white wheat, or oat flour)
1/2 cup rolled oats
1/2 tsp. salt
1/4 cup cold butter, cubed
2 Tbls. cold water

Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.

Preheat oven to 350 F.

Meanwhile, make the filling:

2 1/2 cups almond flour
1 cup quince jam
2/3 cup dried or candied fruit, finely chopped
1 tsp. cinnamon
2 egg yolks
1/2 cup sour cream

Mix all ingredients together.

When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.

Bake at 350 for 30 minutes.

For the dried fruit, I used whole raisins, whole currants, and chopped prunes.

Blueberry Scones

3/4 cup cold buttermilk
2 Tbls brown sugar or honey
1 egg
2 cups flour (white wheat, whole wheat, or whole wheat pastry)
1 tsp baking powder

1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup blueberries (fresh, frozen, or dried)
sugar
cardamom

Preheat oven to 375°.

Combine flour, baking powder, and salt, in a large bowl, stirring with a whisk. Cut in chilled butter until the mixture resembles coarse meal. Stir in the blueberries (if using frozen, bring them to room temperature and pat them dry). Add milk, brown sugar/honey, and egg, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately 3/4" thick, 9-inch circle. Cut dough into 12 wedges all the way through.

Sprinkle cardamom and sugar on top. Bake until golden, 18-20 minutes. Serve warm.