Ingredients for Summer Blueberry Tart
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar (for crust) + ¾ cup granulated sugar (for filling)
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg yolk
- Fresh Lemon Juice
- Cold Water
- 6 cups fresh or frozen blueberries
- 1-2 tablespoons cold water (for crust) + 2 tablespoons water (for filling)
- 2 tablespoons cornstarch
- Heavy Cream
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How to Make Summer Blueberry Tart
- **Make the Pastry Crust:** In a large bowl, whisk together 2 ½ cups all-purpose flour and ½ cup granulated sugar.
- Cut 1 cup (2 sticks) cold unsalted butter, cut into small pieces, into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk, 1 tablespoon lemon juice, and 1 tablespoon cold water.
- Gradually add the wet ingredients to the dry ingredients, mixing gently with a fork until a dough forms. Add up to 1 tablespoon more water if needed to bring the dough together.
- Gently form the dough into a ball, wrap in plastic wrap, and chill for at least 2 hours.
- **Assemble and Bake the Crust:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-10 inch tart pan with a removable bottom. Trim and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden.
- Let the crust cool completely.
- **Make the Blueberry Filling:** In a medium saucepan, combine 4 cups fresh or frozen blueberries, 2 tablespoons water, and ¾ cup granulated sugar. Gently crush a few berries to release their juices.
- Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Stir the cornstarch mixture into the simmering blueberries. Cook for 8-10 minutes, or until the filling has thickened.
- Remove from heat and stir in 1 cup fresh or frozen blueberries.
- **Assemble and Chill the Tart:** Pour the blueberry filling into the cooled tart crust. Top with the remaining 2 cups blueberries.
- Refrigerate for at least 1 hour before serving. Serve plain or with fresh whipped cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
82g
Fat
37g
Carbs
14g
