As I’ve mentioned once or twice on here I love watching Everyday Baking. This week they made all sorts of tarts but the one I really wanted to try was the blueberry tart. Fortunately I had plenty of blueberries so I set out to try it almost immediately!
I started off making the tart shell and ran into some problems. I don’t have much experience making tart shells and I really struggled pressing the crust into the pan. I had trouble getting it to go up the sides of the pan and stay there! When I put it in the oven to bake one side completely collapsed back into the center. It didn’t look pretty but I didn’t want to waste it, so I hoped the filling would cover a majority of the problems. Fortunately, it did for the most part! However, the side that had collapsed left an opening through which the filling completely escaped. The result was that when I took the tart out of the pan there was blueberry juice all over the side.
So, it wasn’t pretty, but from what I hear it was very tasty! The tart got rave reviews so next time I’ll definitely have to keep some for myself.
By Tracey
Blueberry Tart
from Everyday Baking
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
For the Filling:
- 6 cups fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 3 tablespoon fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
Directions:
Preheat oven to 375 degrees.
In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed). Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork.
Bake until golden, 20 to 25 minutes; cool completely.
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.
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 3 1/2 cups fresh berries.
Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
