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Blueberry Tart Tested Recipe

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Blueberry Tart Recipe

If you don't already own a tart pan, this recipe might have you changing that. It is adapted from Lori Longbotham's book 'Luscious Berry Desserts' and the first thing you notice about this tart is how beautiful it looks with its concentric circles of dusty blue blueberries sitting inside a golden brown tart shell. What is so unusual about this tart is that it uses both cooked and raw fruit and this combining of the two textures and flavors is delicious.

This tart begins with a sweet pastry that is made in our food processor. But, unlike other recipes that call for chilling and rolling the pastry, we skip these steps and just pat the pastry into the tart pan. It is then placed in the refrigerator to chill while we make our blueberry topping. The topping is in two stages; the first part is combining blueberries with sugar and a little flour. This mixture is placed in the unbaked tart shell and the tart is baked until the pastry is golden brown and the blueberries have become soft like jam. Once the tart is removed from the oven, the next step is to place concentric circles of raw blueberries, crown side up, on top of the warm blueberry jam. I digress, but did you know that blueberries were once called 'star' berries because of their star-shaped crowns. Serve this tart at room temperature with softly whipped cream or vanilla ice cream.

Blueberries are native to North America which means if you live in the right place you may be able to pick your own. For the rest of us there are cultivated berries which are much larger in size and lighter in color. Both types are wonderfully sweet with just a touch of tartness. If taste isn't enough to get you to eat these berries, their health benefits will; rich in antioxidants, high in fiber, high in potassium, and low in sodium. When buying blueberries, look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.

 

Blueberry Tart Recipe:

Pastry: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). In a small bowl, whisk the egg and vanilla. Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched. Add water, if necessary. Do not process more than about 30 seconds.

Transfer the pastry to an 11 inch (28 cm) fluted tart pan, and press evenly over the bottom and up the sides of the pan. Cover and place in the refrigerator while you prepare the blueberry topping.

Preheat the oven to 425 degree F (220 degree C).

In a large bowl combine the sugar and flour. Add 2 1/2 cups of fresh blueberries and toss to coat. Remove the chilled pastry from the refrigerator and evenly pour in the blueberries and sugar/flour mixture. Place the tart pan on a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and continue to bake until the pastry is golden brown (about 30 - 35 minutes). (Halfway through the baking time, stir the berries if there is any flour on them.) Remove from oven and place on a wire rack. Top with the remaining 2 1/2 cups of blueberries (crown side up), pressing them gently into the hot blueberry jam. I like to make concentric circles with the blueberries, starting at the outside edge. Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream or ice cream. Cover and store leftovers in the refrigerator.

Makes one - 11 inch (28 cm) tart.

Reference:

Longbotham, Lori. 'Luscious Berry Desserts'. Chronicle Books. San Francisco: 2006.

Pastry:

1 1/2 cups (210 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

2 tablespoon (25 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1 large egg

1/2 teaspoon pure vanilla extract

1 - 2 tablespoons ice water

Filling:

2 1/2 cups fresh blueberries

1/4 cup (50 grams) granulated white sugar

1 1/2 tablespoons (20 grams) all purpose flour

Garnish:

2 1/2 cups fresh blueberries

Confectioners (powdered or icing) sugar

 

 

 
 
     
 

 

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