Prep 15 mins
Cook 1 hr
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 was one of the weirdest things I have done with blueberries, but it is tasty. A cup of sugar to 2-1/2 cups of blueberries? Except that other people hqd made it, I thought that can't be right, but I forged ahead, using all the blueberries (the container I had was four cups, not 4-1/2). The dough got pretty warm spreading it around the pan so I popped it in the fridge while I considered the implications of so much sugar to only so many blueberries. Once all in the pan, I cooked it for 45 minutes, took a look and could still see some uncooked sugar, so gave it another ten minutes though the top edge of the crust was getting very brown. After letting it cool for half an hour, I had a slice with vanilla ice cream. Not bad. The crust is very nice. Because it is spread so thin, it was nice and crispy. The blueberry layer is also very thin, with sort of a cooked sugar layer under it. I sprayed the pan before putting in the crust, and the springform released easily. It is a pretty and tast dessert but next time I would increase the blueberries to six cups, reserving 1-1/2 cups to use as the recipe directs. It would probably help if I had a 10-inch springform, rather than 11, but my other choice was an 8-inch. I might try the 8-inch, if only to ijcrease the thickness of the blueberry layer.
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.