This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.
- Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray.
- Combine flour, salt and sugar.
- Cut in the butter with pastry blender or fork.
- Mix in the vinegar.
- Pat crust onto bottom of springform pan and 1 inch up side.
- For filling combine sugar, flour and cinnamon.
- Add 2 1/2 cups blueberries.
- Place evenly on top of crust.
- Bake for 1 hour.
- Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries.
- Cool completely.
- Remove rim and serve from springform bottom.
Great recipie that is easy to follow and yeilds impressive results. A tart pan makes it that much better and is well worth the cost if you don't have one. I also gently heated 1/3 cup of apple jelly until liquid and brushed it on as a glaze and lightly sprinkled the top with icing sugar.
This is an excellent recipe. I agree that it needs a little more flour, so I added half a cup. I also chill the dough a little so that I may roll it a little between two sheets of wax paper--I think it ends up more even than when I just pat it on the dish.
Very blueberry! Good, but I am not sure if it's just me but I wish that there was more crust/flour to it-- it was basically like a crumble to me. Additionally, there was a *ton* of sugar. I read the reviews below but I didn't want to half the sugar-- I should have. I guess testing your berries (eating five?) may help you with your sugar questions!