This blueberry tart is simple and loaded with lots and lots of blueberries…every bite is an explosion of a combination of tangy and sweet flavor.
– Why you should make this blueberry tart?
Because it is super easy and super delicious. There is nothing like homemade tart/pie crust…light, flaky, buttery and slightly sweet…topped with lots and lots of blueberries.
– Can I make ahead?
Absolutely, you can make this tart a couple days ahead and keep in the refrigerator until serving time.
– Are you ready to try this recipe?
Here we go…
- 550 g organic blueberries
- 100 g sugar, more or less, according to your liking
- ¼ cup water
- 1 tablespoon corn starch
- 1 teaspoon freshly squeezed lemon juice
- 50 g unsalted butter, cut into small square and cool in the freezer
- 20 g sugar
- 1 pinch salt
- 120 g all-purpose flour
- 20 g almond flour
- 70 ml heavy cream, keep it cold until needed
In a medium pan, add the sugar, water, and corn starch. Mix well until all the corn starch is well combined in the water.
Add the blueberries and lemon juice. Cook over medium heat, making sure to stir constantly until thick.
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Remove from the heat and let it cool.
Reserve until needed.
In a medium bowl place the cold butter, sugar, salt, and the flours. Using a pastry cutter or two knives, cut the butter into the flour mixture until resembles a coarse meal. There will be pieces small and large of butter.
Slowly add the heavy cream to the flour/butter mix and using a rubber spatula incorporate the liquid into the flour until the dough barely start to hold together.
Carefully remove the dough from the bowl and place on a piece of plastic wrap. Fold the plastic into a square and using a rolling pin roll the dough until the size of the square.
Place the dough in the refrigerator for 30 minutes or up to a day.
Remove the dough from the refrigerator and lightly sprinkle some flour on top. Gently roll the dough into a long rectangle. Fold into thirds twice and wrap back into the plastic wrap.
Place the dough in the refrigerator for another 30 minutes.
Remove the dough from the refrigerator and again, lightly sprinkle a little flour on the surface of the dough.
Roll the dough into the size of your baking pan. I used a tart pan of 35 x 11 cm (13 ½ x 4 ½ in) with loose bottom. Cover the tart pan with the dough and bake at pre-heated at 425oF for 8 minutes, then lower the temperature to 400oF and bake for another 5 minutes.
Remove from the oven and brush the entire crust with egg wash. Back at 350oF for 3 minutes.
Remove from the oven and let it cool completely on a wire rack.
To assemble, pour the blueberry filling on the tart crust, garnish with mint leaves and refrigerate before serving.
– Looking for more easy dessert?
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Did you know that blueberries are loaded, yes loaded of antioxidants? Anthocyanin, which gives the color of blueberries is a type of flavonoids (also found in grapes) is the responsible of its powerful antioxidant effect. Many studies associate the consumption of blueberries with decrease of heart disease, cancer, obesity, bone strength and lowering of blood pressure.