Blueberry Tart

8
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Great summer tart."

Original recipe yields 8 servings
OK
  • FOR PASTRY
  • FOR FILLING

Nutritional

  • 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


Step 1

In your food processor, place the flour, salt, and sugar and process until combined.

Step 2

Add the butter and process until the mixture resembles coarse meal

Step 3

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.

Step 4

Transfer the pastry to an 11 inch fluted tart pan, and press evenly over the bottom and up the sides of the pan.

Step 5

Cover and place in the refrigerator while you prepare the blueberry topping.

Step 6

Preheat the oven to 425 degree F (220 degree C).

TO MAKE THE BLUEBERRY FILLING


Step 7

In a large bowl combine the sugar and flour.

Step 8

Add 2 1/2 cups of fresh blueberries and toss to coat.

Step 9

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.

Step 10

Reduce the oven and continue to bake till pastry is golden brown, roughly 30 - 35 minutes.

Step 11

Remove from oven and place on a wire rack.

Step 12

Top with the remaining 2 1/2 cups of blueberries, pressing them gently into the hot

Step 13

Let the tart cool to room temperature before serving.

Step 14

Dust with powdered sugar and serve with softly whipped cream or ice cream.

Tips & Variations


No special items needed.

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