Blueberry Tart
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
60
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Sugar1 tsp
Salt1 large
Egg Yolk3 tbsps
Water1 tbsp
Lemon Juice (fresh)1 tsp
Cinnamon8 cups
Blueberry (picked-over)1 tbsp
VanillaDirections:
1
Make crust: Preheat oven to 400 degrees
2
In a food processor blend together flour, sugar, salt and butter until mixture resembles meal
3
Add yolk and pulse until dough begins to come together but is still crumbly
4
Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim
5
Prick bottom of crust all over with a fork and chill 30 minutes
6
Bake crust in middle of oven 20 to 25 minutes, or until golden, and cool in pan on a rack
7
Make filling: In a small bowl sprinkle gelatin over water to soften
8
In a saucepan combine lemon juice, sugar, cinnamon, a pinch salt and 3 cups berries and simmer, stirring occasionally, 10 minutes
9
Remove pan from heat and stir in gelatin mixture and vanilla
10
Transfer blueberry mixture to a metal bowl set in a bowl of ice and cold water and stir until thickened to the consistency of raw egg white but not set, about 15 minutes
11
Fold in remaining 5 cups berries and pour filling into crust, spreading evenly
12
Chill tart, covered loosely, at least 4 hours, or until set, and up to 1 day
13
Serve blueberry tar
14
T with whipped cream