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.
- 1 cup flour
- 1⁄4 teaspoon salt
- 2 tablespoons sugar
- 1⁄2 cup butter, cold
- 1 tablespoon white vinegar
- 1 cup sugar
- 2 tablespoons flour
- 1⁄8 teaspoon cinnamon
- 4 1⁄2 cups blueberries, divided
- 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.
There is something wrong with this recipe, First, I did crust in my Cuisinart, note a bowl as suggested, easier, it did not make enough dough for a 10" spring form pan, I had to use a square tart pan with removable bottom, smaller, recipe was unclear when it came to berries, recipe was unclear weather to measure berries by weight or by cup, makes a difference.
AWESOME TART!! Made this for my whole family, gone in 15 minutes! Everyone always asks me to make it again, best blueberry dessert ive ever made!