How To Make Blueberry Tart
It is summer and our cup runneth over with fresh fruit. I always try and eat as much fruit as I can in the summer as I know once summer passes, it will be a long time before there are fresh berries and stone fruits to be had. One of my favorite berries is blueberries. I love to eat them hand to mouth, but I also can’t resist baking them up into a tart. It is so easy to make blueberry tart. It is especially delicious with a thick, buttery shortbread crust! It is the taste of summer plus butter. It can’t be beat! I know you have to turn on the oven in the summer to make blueberry tart, but I can’t say no – heat be damned. I cool myself down with homemade ice cream so it works out!
Make Blueberry Tart With A Buttery Crust
There are many crusts that can be used with a blueberry tart, but I like to make blueberry tart with a shortbread crust. I think a shortbread, whith its buttery sweetness helps bring out the goodness of the blueberries without getting in the way of them. Blueberries can vary wildly in there flavor from jammy to a little “green”. I think it is best to make a crust that enhances whatever flavors the blueberries have. A vanilla flavored crust does the job and the tender, butteriness of a shortbread crust is aways welcome. To bring a little nuttiness to the crust, I use a mix of all purpose and whole wheat flour. The nutty flavor of the whole wheat flour is nice with the berries and gives the crust just a little bite. Cutting the butter into the flour is most of the work. All you then have to do is add some sugar and press it into the pan.
How To Make Blueberry Tart – Just A Dash Of Spice
There are other ways to help bring out the flavor of blueberries. A dash of sugar will do, but so will a dash of cinnamon. And I mean just a dash. Cinnamon complements blueberries very well and the combination works very nicely when you make a blueberry tart. There is also an argument for adding a dash of fresh lemon juice, but I think this is optional depending on the berries. If the berries have deep jammy notes, I might not add the lemon juice as it might cover those up. I might instead add a dash more sugar. If the berries taste a bit greener, I might try and bring those out with the lemon. It is all in what you like.
How To Make Blueberry Tart – A Dash Of Starch
Many recipes for blueberry tart call for some starch. The recipe below is no exception. Starch is just a bit of insurance to make sure the liquid around the blueberries thickens. This thickening not only gives a little richness to the filling, but gives it a little syrupy-ness which is also nice.
How To Make A Blueberry Tart – The Baking
Sure it is hot in the summer, but sometime you must bake! Since the tart bakes for 50-60 minutes, there is no reason to blind bake the crust. Simply press the crust mixture into the pan, top with the blueberry mixture and bake away.
The ‘How To Make A Blueberry Tart’ video is below and the full recipe follows!
- 1 cup of all purpose flour
- 1 cup of whole wheat flour
- 1/2 cup of sugar
- 1 cup of cold butter, cubed
- 4 tablespoons of milk
- 1 teaspoon vanilla
- 1 1/2 pounds fresh blueberries
- 3 tablespoons of cornstarch
- 1/4 cup of sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons of lemon juice
- Butter for the pan
- Preheat the oven to 400°F
- Butter the bottom and sides of a 9 inch spring form pan.
- In a large bowl, mix the all purpose and whole wheat flour together. Add the cubed butter. Cut the cubed butter into the flour until the flour looks sandy and the butter is fully incorporated.
- Add the sugar to the flour mixture. Mix well.
- In a small bowl mix the milk and the vanilla. Add the milk and vanilla to the flour and butter mixture, stir gently to moisten.
- Pour the crust mixture into the prepared pan. Press the mixture gently into the pan, spreading it out evenly on the bottom of the pan.
- In a large bowl mix the blueberries, cornstarch, and sugar.
- Pour the blueberry mixture over the crust. Bake for 50 to 60 minutes until the blueberries are bubbly.
- Let the tart cool, remove the springform ring, and serve.
- A non springform pan can also be used.
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