If you want to bake a blueberry dessert that is all about fresh berries and pure blueberry flavor – this is the right recipe to use! Nothing in this recipe interferes with the flavor of blueberries, and the tart shell is perfectly crumbly, sweetened appropriately as to not overwhelm the berries. Whenever I bake tarts or tartlets, which I do rather frequently lately, I approach this process in 2 separate steps:
- preparing and baking the tart shell
- preparing the tart filling
In this recipe, I baked the tart shell first, then I prepared the tart filling and placed that filling into the baked tart shell. That helps keep the perfect texture of the tart shell and reduces the amount of time necessary to cook berries, which makes them that much more fresher!
Prep time: 30 min
Bake time: 40 min
Tart Crust Ingredients:
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 10 tablespoons cold unsalted butter
- 2 egg yolks
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
Blueberry Tart Filling Ingredients:
Blueberry filling adapted from Martha Stewart
- 2 tbsp corn starch
- 2 tbsp water
- 4 cups blueberries (1 cup for boiling with water, 2 1/2 cups for adding to cooked berries, 1/2 cup for scattering on top)
- 1/4 cup water
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp lemon zest, finely grated
- 1/2 cup sugar
To make tart crust:
1) Pre-bake the tart shell according to this Tart Crust recipe. After you baked the tart shell according to that recipe, cool the tart crust completely. I often pre-bake the tart shell the day before I make the tart filling.
To make blueberry filling:
1) Mix corn starch with water in a small cup.
2) In a small pan, combine 1/4 cup of water with 1 cup of berries, bring to boil, then cook on medium-low for about 10 minutes or longer until blueberries start breaking down and water becomes dark with color from blueberries.
3) Add corn starch mixture from step 1, lemon juice, lemon zest and sugar and continue cooking, mixing constantly, for 5-10 minutes on medium until blueberry mixture thickens and water is reduced.
4) Add 2 1/2 cups of fresh berries, mix well. Remove from heat and using spoon, pour blueberry mixture evenly into cooled tart shell. Scatter 1/2 cup (or a little more) of fresh blueberries on top.
Participating in the Bookmarked Recipes Event hosted by Jacqueline from Tinned Tomatoes.