Michigan is the leading state in blueberry production in the US. The season runs from early July until September, when blueberries are the most plentiful and tasty.. Michigan blueberries are plump and juicy, perfect for a variety of foods, from breakfast to desserts,
Items Needed:
Blueberry Tart
Yield: 6
A perfectly fresh dessert for blueberry season!
Ingredients
Crust
Filling
Instructions
- Preheat oven and combine crust ingredients:
- Preheat oven to 375°F. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
- Press crust into pan:
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides.
- For perfect edges, fit the dough into the pan with your fingers. Holding a floured dry-measure cup with one hand, press dough firmly against the side of the pan, pushing down top of crust with thumb of other hand to level flush with the rim.
- Freeze crust:
- Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork.
- Bake crust:
- Bake until golden, 20 to 25 minutes; cool completely.
- Cook blueberries for filling:
- Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
- Add cornstarch and water to berries:
- In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan.
- Add lemon and sugar and cook:
- Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat.
- Stir in berries; pour filling into tart shell:
- Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
- Add reserved berries and chill:
- Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight. Add For an optional garnish, top with thin strips of lemon zest.
- How do you cut a perfect tart?