This is a great recipe to use up your because-it’s-in-season-and it’s cheap-so-I-bought-way-too-many blueberries. Yes. We have too many. Although my kids eat them by bowls, we still have too many in the fridge.
This is also a perfect dessert to serve in summer, because it’s chilled. And let’s pretend the healthy blueberries will counteract the sugar in this amazing tart.
Ingredients (9-inch tart):
Short Crust Pastry Dough
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup iced water
1 1/2 cups blueberries
1/2 cup cranberries
3/4 cup granulated sugar
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons cornstarch
1 1/2 cup fresh blueberries
1 tablespoon powdered sugar
Grease a 9-inch tart pan with a removable bottom.
To prepare crust, place flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Remove the dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart. Freeze for an hour.
Preheat oven to 350F. Line the top of the tart with tin foil. Completely fill the foil covered shell with pie weights or dried beans, and bake for 20 to 25 minutes or until golden. Remove tin foil. Bake for another 10 minutes. Let cool completely on a wire rack.
To prepare filling, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat.
Pour the berry mixture into the cooled tart shell, and smooth with a spatula. Scatter fresh blueberries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes or up to overnight.
Sprinkle with powdered sugar before serving.
This tart is exquisite! I love your Tart / Pie stand. I’ve never seen cranberries used in a blueberry tart before – how original!
Thanks, Lindsey. :)
I love that you used cranberries for the blueberry filling. Thanks for sharing.
Thanks, Ayah. In fact I just had some leftover in the freezer, and thought it would be a great addition to the sweet blueberry filling, just to balance with the tangy taste. It turned out great. :)
what a beautiful tart.
Thanks, Dina. :)
Beautiful beautiful tart. I bet it tastes as delicious too.
Thanks, Pandora. :)