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Blueberry Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
Instructions
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- While pulsing, gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork the dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a large bowl, gently toss the blueberries with 1/2 cup of sugar, cornstarch, lemon juice, and vanilla extract until well combined.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim any excess dough hanging over the edges.
- Pour the blueberry mixture into the prepared tart shell.
- Fold the edges of the dough over the blueberries, pleating as needed. Brush the edges of the dough with the beaten egg and sprinkle with turbinado sugar.
- Bake the tart for 35-40 minutes, or until the crust is golden brown and the blueberries are bubbling. If the edges of the tart start to brown too quickly, cover them with foil.
- Allow the tart to cool for at least 30 minutes before slicing and serving. Enjoy!
The Blueberry Tart has a rich history dating back to medieval times when tarts were first made with a sweet pastry crust and filled with fruit. This delectable dessert gained popularity in France, where it became a staple in patisseries. Renowned chefs like Julia Child and Jacques Pépin have popularized the Blueberry Tart in the culinary world. Today, the best versions of this dessert can be found in French bakeries and upscale restaurants, particularly in regions like Provence and Burgundy. The key to a perfect Blueberry Tart lies in the balance of sweet, juicy blueberries and a buttery, flaky crust. Some alternative methods include adding a hint of lemon zest or a dollop of crème fraîche for a unique twist.
60 min
8
320 calories
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