Fresh blueberry tart recipe from Anna O’Steen of LovelyLadyCakes
Author:Hilah Johnson
Prep Time:4 hours
Cook Time:15 mins
Total Time:4 hours 15 minutes
Yield:81x
Category:Dessert
Ingredients
Scale
Sweet Pastry Crust:
1 1/4 cups all purpose flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons butter, diced
2–3 tablespoons cold water
Filling:
3 cups fresh blueberries, divided
1/4 cup water
2 tablespoons cornstarch
2 tablespoons cold water
1/3 cup sugar
2 teaspoons lemon zest
2 tablespoons lemon juice
Instructions
Preheat oven to 375º F
For the pastry, whisk together flour, sugar, and salt. Cut in butter cubes with your fingertips or a pastry cutter until coarse. Add water a tablespoon at a time until a dough forms. Press the dough into a 9″ tart shell (preferably with a removable bottom) evenly across the bottom and 3/4″ -1″ up the sides. Bake for 15 minutes until light golden brown. Allow to cool while you make the filling.
In a pot, combine 1/4 cup water and 2 cups blueberries over medium-high heat. Cook about 5 minutes, until berries are soft and the mixture is bright purple.
In a small bowl, dissolve cornstarch with 2 tablespoons water and stir into blueberries along with sugar, lemon zest, and juice. Combine well.
Simmer 5-10 minutes until mixture thickens.
Remove from heat and stir in remaining cup of fresh blueberries.
Pour into cooled crust and refrigerate 4 hours or until set and cool.
To serve, lift tart out of shell by pushing the removable bottom up. Serve tart from tart pan bottom. If you aren’t using a removable bottomed pan, just serve the tart from the pan.