You can find this stunning silver centerpiece, created for the 1964 New York World’s Fair, on the fourth floor in our Formed/Unformed exhibition. Its delicate central shape is made up of 19 clusters that burst forth with 7 sapphires each. This month’s recipe is also studded with little blue gems, though these are of the berry variety. And while they don’t include such precious materials as our Celestial Centerpiece, these mini treats will certainly serve as the perfect centerpiece for your next party–delighting your guests with their bursting blueberry flavor!
Celestial Centerpiece, 1964, Robert J. King, designer, Dallas Museum of Art, The Jewel Stern American Silver Collection, acquired through the Patsy Lacy Griffith Collection, gift of Patsy Lacy Griffith by exchange and gift of Jewel Stern in honor of Kevin W. Tucker
Mini Blueberry Tarts
Yields 30 tarts
Level: Very Easy
8 ounces cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
30 frozen mini phyllo shells
1 pint fresh blueberries, rinsed and dried
Coarse sugar (optional, for sprinkling)
In the bowl of a stand mixer fitted with whisk attachment, beat cream cheese and sugar at medium speed. Add vanilla extract and continue whisking until fluffy. Using a rubber spatula, transfer filling mixture to ziploc bag. Press filling into one corner, leaving enough room to hold bag without overflowing contents.
Arrange phyllo shells onto work surface. Snip corner of bag and squeeze filling into each shell, leaving space at top. Cover filling with 4-5 blueberries and sprinkle tops with coarse sugar if desired.
Refrigerate tarts in air tight container and serve chilled. Consume within 2 days.
Original recipe.
Sarah Coffey
Assistant to the Chair of Learning Initiatives
