Our fresh blueberry tart is a wonderful summer desert made with loads of fresh blueberries. This dessert is the most requested item and loved by everyone at our house, quite an accomplishment in a house with picky eaters.
The tart dough is made in a food processor, chilled then rolled out over the removeable bottom of the tart pan and pressed into the fluted sides using an empty measuring cup. The filling is made with a modest amount of sugar, lemon juice, zest and fresh blueberries, made into a blueberry glaze, tossed with the remaining blueberries, poured into the baked tart crust and then chilled before serving. You can serve this tart with fresh whipped cream, but it is wonderful on its own.
Blueberry Tart
Yield: 8
Prep time: 25 MinCook time: 35 MinInactive time: 2 HourTotal time: 3 Hour
Ingredients
Crust
Filling
Instructions
- In a small bowl, whisk together yolk, cream and vanilla. Set aside.
- In a food processor with dough blade, add flour, sugar and salt and pulse to combine. Scatter butter over crumbles and pulse into flour until mixture resembles a course meal. This will need about 15 one second pulses. Pulse in the egg mixture for about 25 seconds, until the dough forms. Turn dough onto a sheet of plastic wrap and press into a 6 inch disk. Cover with wrap and chill for two hours. Using a scant amount of flour, roll out on a flat surface. If dough does not roll out well, add additional flour and knead into softened dough.
- To make this crust, I rolled out the dough over the removable bottom of the tart pan, transferred the dough to the tart frame and pressed remainder of crust into fluted sides of pan. Use rolling pin over tart pan to remove excess dough. Tart dough edge should be about ¼ inch thick.
- Freeze dough in pan for 30 minutes.
- Heat oven to 375 degrees. Prick chilled tart with a fork across the bottom of the shell. Place chilled tart on a cookie sheet. Pie weights can be used but are not necessary. Bake for 25 minutes until golden brown.
- To make tart filling:
- 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.
- In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan.
- 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 remaining 4 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula
- For an optional garnish, top with thin strips of lemon zest.
Nutrition Facts
Calories
288Fat
16 gSat. Fat
8 gCarbs
134 gFiber
79 gNet carbs
41 gSugar
87 gProtein
3 gSodium
82 mgCholesterol
55 mgBlueberry Tart
Yield: 6
A perfectly fresh dessert for blueberry season!
Ingredients
Crust
Filling
Instructions
- In a small bowl, whisk together yolk, cream and vanilla. Set aside.
- In a food processor with dough blade, add flour, sugar and salt and pulse to combine. Scatter butter over crumbles and pulse into flour until mixture resembles a course meal. This will need about 15 one second pulses. Pulse in the egg mixture for about 25 seconds, until the dough forms. Turn dough onto a sheet of plastic wrap and press into a 6 inch disk. Cover with wrap and chill for two hours. Using a scant amount of flour, roll out on a flat surface. Line tart pan, pressing dough into fluted sides, folding over dough if needed. Use rolling pin over tart pan to remove excess dough. Tart dough edge should be about ¼ inch thick.
- 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?