Blueberry Tart

Blueberry Tart

Blueberry Tart
Blueberry Tart
Recipe By:

  • 1 ½ c. flour, plus extra for sprinkling
  • ¼ t. salt
  • 1 ½ sticks cold butter, cut into small pieces
  • ¼ c. plus 1 T. ice water
  • ¼ c. sugar, plus extra for sprinkling
  • 1 T. finely grated lemon zest
  • ¼ c. flour
  • 4 c. fresh blueberries
  • 2 T. fresh lemon juice
  • 1 egg white, beaten

  1. In food processor, combine 1 ½ c. flour with salt and pulse to mix.
  2. Add butter and pulse until size of small peas.
  3. Sprinkle on ice water and pulse just until pastry starts to come together.
  4. Turn pastry out onto lightly floured work board and pat into a disk.
  5. Wrap in plastic and refrigerate for 2 hours or until firm.
  6. Line large baking sheet with parchment paper.
  7. On lightly floured work surface, roll out pastry to 14” round about ¼” thick.
  8. Fold pastry in half and transfer to prepared baking sheet. Unfold and refrigerate for 15-20 minutes.
  9. Preheat oven 375. In large bowl, mix ¼ c. sugar with zest and flour.
  10. Fold in berries and lemon juice. Let stand 15 minutes.
  11. Spoon berries into center of pastry, leaving a 1 ½” border all around.
  12. Fold up the pastry border up and over the berries, pleating if necessary.
  13. Brush egg white on pastry and sprinkle with sugar.
  14. Bake 55 minutes, until pastry is golden brown and filling starts to bubble.
  15. Transfer baking sheet to rack and let tart cool to warm.
  16. Cut into wedges and serve warm or room temperature.

*****Serve with ice cream or Cool-whip. Lemon flavored ice cream is a nice change.


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