Blueberry Tart

  • For crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into bits
  • 1 large egg yolk
  • For filling:
  • 1 envelope unflavored gelatin
  • 3 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 8 cups picked-over blueberries
  • 1 tablespoon vanilla
  • Accompaniment: Whipped cream
  • Make crust: Preheat oven to 400 degrees.

  • In a food processor blend together flour, sugar, salt and butter until mixture resembles meal. Add yolk and pulse until dough begins to come together but is still crumbly.

  • Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Prick bottom of crust all over with a fork and chill 30 minutes.

  • Bake crust in middle of oven 20 to 25 minutes, or until golden, and cool in pan on a rack.

  • Make filling: In a small bowl sprinkle gelatin over water to soften.

  • In a saucepan combine lemon juice, sugar, cinnamon, a pinch salt and 3 cups berries and simmer, stirring occasionally, 10 minutes. Remove pan from heat and stir in gelatin mixture and vanilla. 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. Fold in remaining 5 cups berries and pour filling into crust, spreading evenly. Chill tart, covered loosely, at least 4 hours, or until set, and up to 1 day.

  • Serve blueberry tar. t with whipped cream

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    Blueberry Tart

    Recipe courtesy of Valerie Bertinelli