Blueberry Tart
I have blueberries in my cereal often. But they are even better on this yummy dessert
This recipe requires refrigeration prior to completion but it is worth the wait!
What You Need
For the shell
1 1/3 Cups flour
1/4 Cup sugar
1/4 tsp Salt
½ Cup butter (unsalted) cut into small pieces
1 Egg yolk( beaten with 2 Tbsp ice water)
raw rice for weighting the shell
For the filling
1 Cup buttermilk
3 Eggs (yolks only)
1/2 Cup sugar
1 Tbsp lemon zest
1 Tbsp lemon juice
1/4 Cup Butter ( unsalted)
1 1/2 tsp Vanilla
1/2 tsp Salt
2 Tbsp flour
2 Cup fresh blueberries
1/4 Cup Coarse sugar ( for sprinkling on top of the tart)
Large Bowl
Electric mixer
Plastic wrap
Rolling pin
10 inch tart pan ( the kind with removable fluted trim)
Aluminum foil
Rice, uncooked (about a 1/4 cup)
Cooling Rack
Food Processor ( or blender)
Before You Start: Melt butter in the microwave and then set aside to cool, wash and sort blueberries (removing stems etc) ]
Lets Make It! To make the shell stir together the flour, the sugar, salt, add the butter in a bowl and using an electric mixer on medium speed blend the mixture until it resembles coarse oatmeal. Add the egg yolk water mixture and using a fork combine until the liquid is incorporated Then using your hands form the dough into a ball. Dust the dough with flour and wrap it in plastic wrap and chill it, in the fridge for 1 hour. Flour your clean board or counter top and using a rolling pin roll out the dough to about 1/8 inch thick . Place the dough into a tart pan then place it back into the fridge for at least 30 . Preheat the oven to 350°. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 350°F oven for 25 minutes. The foil weights the shell to keep it flat. Remove the foil and rice carefully ( use tongs)Then bake the shell for 5 to 10 minutes more, or until it is golden, and let it cool in the pan on a rack.
Make the filling; In a food processor (or blender ) blend together the buttermilk, the yolks, the granulated sugar, the zest, the lemon juice, the butter, the vanilla, the salt, and the flour until the mixture is smooth, spread the blueberries evenly over the bottom of the shell, and pour the buttermilk mixture over them. Bake the tart in the middle of a 350°F oven for 30 to 35 minutes( or until the filling is set) Let the tart cool completely in the pan on the rack, sprinkle it with the coarse sugar, and serve it at room temperature( or chilled )
Serves 8
Do you like blueberries? I hope you will try this tart.
Deborah says
This looks delicious. Thanks for the recipe.
elisabeth@foodandthrift says
Hi Katie, I just love your cute little blueberry tart, so scrumptious and delicious…thanks for sharing your awesome recipe!
Hugs,
Lora @cakeduchess says
I can’t get enough of baking with berries these last couple of months. I pinned your gorgeous tart to my pie board so I can remember to try it soon:)xx
Kris says
Just in time for blueberry season. I have to shoo the birds out of my bushes everyday, they’re pecking the berries right off the branches. Because I’m lazy, I’ll take the shortcut of buying the tartlet shells. I’m sure it be as tasty as yours, but what can I say….I’m spending my time chasing birds out of the patch. Thanks for the treat. This will be perfect at knitting circle this Saturday.
Danielle @ Royalegacy Reviews and More says
Looks good! I pinned it to save and share.
Jessie @A Cozy Cottage in the City says
Oooh, that looks sooo good! I love to bake, so I will have to try this out soon! 🙂 Wishing you a lovely day!
XOXO’s,
Jessie
Nancy @ A Rural Journal says
I’m not a big blueberry fan, unless in a muffin — but this is a lovely looking treat.
Oh, and I love your header… is it new?
Judy Haughton-James says
I am a big fan of tarts and this certainly looks delicious Katherine! Thanks for sharing on Creative Monday and have a wonderful week.
The Farmer's Daughter says
Looks so GOOD!
I just signed up to follow you through email (under a different email address) and hope to join the linky party this Thursday! Looking forward to it.
Alex J. Cavanaugh says
I bet it’s rich!
Marla Martenson says
Thanks for sharing.. looks simply fabulous!
Mitzi says
oh yum! Sounds absolutely wonderful! Thanks for sharing!
Pam@over50feeling40 says
Yum, Yum, Yum….
Danavee says
I posted a blueberry coffee cake!!! I am pinning this for sure!
Clint Baker says
That looks delicious! We will have to try!
Ms. A says
Anything that requires an actual shell, I’ll leave to the more experienced. I can screw one up faster than you can blink. More than a graham cracker crust is beyond me.