Blueberry tart recipe where fresh blueberries are scattered on top of a cooked berry filling; add thin strips of lemon zest for a colorful garnish.
In this fruit tart, fresh blueberries are scattered on top of a cooked berry filling; add thin strips of lemon zest for a colorful garnish.
•For the Crust:
•1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
•1/3 cup sugar
•1/4 teaspoon salt
•8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
•For the Filling:
•6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
•2 tablespoons cornstarch
•2 teaspoons finely grated lemon zest
•3 tablespoon fresh lemon juice
•2/3 cup sugar
•Pinch of salt
For great edges, fit the dough into the pan with your fingers. Holding a floured dry-measure cup with one hand, press dough tightly next to the side of the pan, pressing down top of crust with thumb of other hand to level flush with the edges. Preheat oven to 375 degrees. In a food processor, mix flour, sugar, salt, and butter; process until huge soggy crumbs begin to make (dough should hold as one when squeezed).
Shift the dough to a 9-inch round tart pan with a detachable bottom; with floured fingers, press equally into bottom and up sides. Freeze until hard, for almost 15 minutes; pierce bottom of dough throughout with a fork. Bake until golden, 20 to 25 minutes; cool from top to bottom. In the meantime set aside 1 cup of the prettiest berries for topping. In an average sized saucepan, simmer 1 1/2 cups berries with 1/4 cup water over high heat. Reduce flame; simmer, stirring infrequently until berries start breaking down, 3 to 4 minutes. In a little bowl, blend cornstarch with 2 tablespoons water; mix into berries in pan. Include lemon zest and juice, sugar, and salt. Simmer; reduce flame. Bring to a boil, stirring, just until batter starts thickening, 30 to 60 seconds. Take away from heat. Stir in left over 3 1/2 cups fresh berries. Without delay pour hot berry batter into cooled tart shell, and evenly spread it with a spatula. Spread out set aside berries on top, pressing down evenly to help them stick on it. Refrigerate until cool, for almost half an hour and up to overnight.