I went blueberry picking with the kiddos and brought home 3 pounds of blueberries. I think that Nate and Gabby had at least that much in their bellies. They ate non-stop! I promised my father-in-law a blueberry dessert so dug out this Fresh Blueberry Tart recipe from my to do pile. It is probably the best blueberry dessert I have ever made. As my college-age nephew said this tart is "da bomb".
The ingredient list is simple: blueberries, flour, sugar, powdered sugar, butter, lemon, cornstarch and salt.
Start by putting the flour, powdered sugar and salt in a food processor. Pulse a few seconds to blend.
Add in the butter. Pulse until the butter incorporates into the flour and becomes a dough.
It should be a cohesive ball of dough like this. Not just crumbles.
Make sure to go all the way up the sides.
Take a fork and pierce all over the tart shell. This will keep the tart from bubbling while in the oven. Bake for 25 minutes or until golden.
While the tart shell is baking get started on your glaze. Put the granulated sugar, cornstarch and salt into a medium sized saucepan. Whisk to blend. You don't want cornstarch lumps or you will never get rid of them!
Add in the water and lemon juice. Whisk until smooth.
Add butter, lemon peel and 2 cups of blueberries to the pot. Take out any pent-up aggression and mash with a potato masher.
It doesn't have to be perfectly smooth. Cook mixture until it boils and thickens. It will turn a dark purple. Sadly, I forgot to take a picture (too excited). Fold in the remaining 4 cups of blueberries into the glaze.
Pour into the baked tart shell. Smooth and refrigerate until cold.
Slice and serve with whipped cream on top. For decoration, add some fresh, unglazed blueberries on top with some lemon zest strips.
Fresh Blueberry Tart
1 1/4 c. all-purpose flour
3 T. powdered sugar, packed
1/4 t. salt
10 T. (1 1/4 sticks) chilled unsalted
butter, cut into 1/2-inch cubes
3/4 c. sugar
3 T. cornstarch
pinch of salt
2 T. cold water
2 T. fresh lemon juice
1 T. unsalted butter
1 t. grated lemon peel
6 c. fresh blueberries (about 7 1/2-pint containers)
Lightly sweetened whipped cream
For Crust: Preheat oven to 350 degrees. Blend flour, sugar, and salt in processor 5 seconds. Add butter; using on/off turns, blend until clumps form. Gather dough into ball. Press dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom; pierce all over with fork. Bake crust until golden, about 25 minutes. Cool completely.
For Filling: Whisk sugar, cornstarch, and salt in medium saucepan to blend. Gradually add 2 tablespoons cold water and lemon juice, whisking until smooth. Add butter and lemon peel. Add 2 cups berries and mash coarsely with potato masher. Cook over medium heat until mixture thickens and boils, stirring occasionally. Remove from heat. Fold in remaining 4 cups berries. Transfer filling to prepared crust. Garnish with fresh blueberries and thin strips of lemon zest. Refrigerate until cold, at least 1 hour.
Remove tart from pan. Cut into wedges; serve with whipped cream.
Notes: Can be prepared 1 day ahead. Cover loosely with foil and keep refrigerated.