blueberries

go with cream, and are good for your brain. Good to know at this time of year, when assignments are due and there's reading and work to be done.
Incidentally, I read an article the other day about blueberry's lesser-known cousin, the bilberry. Apparently it can help with Raynaud's syndrome, which I hadn't realised officially existed, but which bothers me sometimes, like in winter. Perhaps baking tarts will keep the cold at bay this year.
We don't normally have blueberries, but someone at Mum's work had a relative with a berry farm who when the fires came, grabbed what they could and ran. So we were lucky enough to be able to relieve them of a kilo of blueberries... plump, sweet and bubbling with juice when you bake them in a tart and rescue it from the oven, albethey blanketed under a buttery, subtle almond filling.
I'd been eyeing off Clotilde's recipe in my beloved Chocolate & Zucchini book for some time now. Almonds, blueberries, butter and delicious shortbready pastry. What more could you want? Apart from some cream to go with it, of course.