BLUEBERRY TART
The best Blueberry Tart you'll ever find! The simple blueberry filling sits in a flaky shortbread crust and is topped with sliced almonds, creating a perfectly balanced dessert. After the first bite of this sweet and buttery tart, it's impossible to put your fork down. This tart is excellent served warm, at room temperature, or even chilled. Enjoy this beautiful dessert for spring or summer celebrations, and beyond.
Equipment
- 9-inch pie pan
- Large mixing bowls
- Rolling Pin
- Pastry cutter
Ingredients
For the Pastry:
- 200 g unbleached all-purpose flour plus more for dusting
- 100 g unsalted butter cold
- 50 g sugar
- 3 egg yolks
- pinch of salt
For the Filling:
- 400 g blueberries frozen
- 1 package of vanilla sugar ( 9 grams )
- 1 tablespoon corn starch
- 1/4 cup almond slivers
For the Glaze:
- 2 tablespoons water
- 2 tablespoons vanilla sugar
Instructions
Pastry:
- Place flour, sugar and salt in a large mixing bowl. Mix to combine. Cut butter into cubes and add to the flour. Working quickly using a pastry cutter or fork, cut the butter into the flour mixture until you have a breadcrumb consistency.
- Add egg yolks, and using fork or your hands, mix in well until dough comes together.
- Transfer the dough to a lightly floured work surface and knead it briefly, just enough to ensure that the dough holds together without crumbling. Shape the dough into a disk and wrap it in plastic wrap. Allow it to rest in the fridge for 20-30 minutes.
- When you're ready to assemble the tart, preheat the oven to 365°F. Butter and flour a 9-inch pie pan.
- On a lightly floured work surface, roll out the dough into a round shape that is approximately 10 inches in diameter and about 1/4 inch thick. It should be slightly larger than your pie dish. If the dough cracks too much around the edges, it means it is too chilled. In that case, leave it on the counter for 5-10 minutes until it becomes more pliable and you can roll it smoothly again.
- To transfer the dough easily, roll it over the rolling pin and then unroll it over the buttered 9-inch pie dish, making sure to leave the excess dough overhanging. Lightly press the dough into the bottom of the pan and gently up over the sides, without stretching the dough. This will create a raised edge on top.
Blueberry Tart Filling:
- In a large bowl, toss the blueberries with vanilla sugar and potato flour. Transfer the blueberry mixture into the prepared pie dish, spreading it out evenly. Fold the pastry border up and over the blueberries. Sprinkle some sliced almonds over the blueberries.
- Bake for about 40 minutes, or until the pastry shell turns a light golden brown around the edges. Remove it from the oven and place it on a wire rack. Immediately drizzle the pie with sugar glaze.
Sugar Glaze:
- In a small saucepan, mix together 2 tablespoons of water and 2 tablespoons of vanilla sugar. Bring the mixture to a boil. Once it reaches a boil, remove the saucepan from the heat. Immediately drizzle or lightly brush the mixture onto the baked almond and blueberry filling of the tart.
- Allow the tart to cool until it is warm, then cut it into wedges and serve either warm or at room temperature. If desired, serve it with softly whipped cream or ice cream. Enjoy!
Notes
HOW TO STORE BLUEBERRY TART: Place the blueberry tart in a airtight container to prevent the tart from drying out and to maintain its freshness. Store the blueberry tart in the refrigerator for up to 2-3 days.
Nutrition
Calories: 306kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 36mgSodium: 3mgPotassium: 126mgFiber: 3gSugar: 7gVitamin A: 453IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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