October 02, 2017
"Great summer tart."
- FOR PASTRY
- FOR FILLING
- Serving Size: 1 (104.2 g)
- Calories 265.8
- Total Fat - 12.6 g
- Saturated Fat - 7.6 g
- Cholesterol - 56.5 mg
- Sodium - 257.7 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 1.8 g
- Sugars - 14.1 g
- Protein - 3.9 g
- Calcium - 14.1 mg
- Iron - 0.6 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
TO MAKE THE PASTRY
In your food processor, place the flour, salt, and sugar and process until combined.
Add the butter and process until the mixture resembles coarse meal
In a small bowl, whisk the egg and vanilla. Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched.
Transfer the pastry to an 11 inch fluted tart pan, and press evenly over the bottom and up the sides of the pan.
Cover and place in the refrigerator while you prepare the blueberry topping.
Preheat the oven to 425 degree F (220 degree C).
TO MAKE THE BLUEBERRY FILLING
In a large bowl combine the sugar and flour.
Add 2 1/2 cups of fresh blueberries and toss to coat.
Remove the chilled pastry from the refrigerator and evenly pour in the blueberry mixture. Place the tart pan on a large baking sheet and bake for 15 minutes.
Reduce the oven and continue to bake till pastry is golden brown, roughly 30 - 35 minutes.
Remove from oven and place on a wire rack.
Top with the remaining 2 1/2 cups of blueberries, pressing them gently into the hot
Let the tart cool to room temperature before serving.
Dust with powdered sugar and serve with softly whipped cream or ice cream.
Tips & Variations
No special items needed.