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    You are in: Home / Recipes / Summer Blueberry Tart Recipe
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    Summer Blueberry Tart

    Summer Blueberry Tart. Photo by NoraMarie

    1/1 Photo of Summer Blueberry Tart

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Ms*Bindy's Note:

    Perfect in the summer, or use frozen blueberries in the winter. Posted for Zaar World Tour. Recipe source is Moosewood.

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    Units: US | Metric

    Sweet Pastry Crust




    1. 1
      For the pastry crust: Stir the flour and sugar together in a mixing bowl.
    2. 2
      Cut the chilled butter into small pieces and drop then into the flour.
    3. 3
      With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
    4. 4
      Whisk together the egg yolk, lemon juice and 1 Tbsp water.
    5. 5
      Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
    6. 6
      If mixture is too dry, add up to one more tablespoon of water.
    7. 7
      On a floured board with a floured rolling pin, roll out dough into large circle.
    8. 8
      Gently lift into a 9-10 inch pie plate or tart tin.
    9. 9
      Trim the edges, patch any holes, and flute the crust.
    10. 10
      Chill for 2 hours.
    11. 11
      Preheat oven to 375°F.
    12. 12
      Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
    13. 13
      Bake for 15 minutes.
    14. 14
      Remove the crust from the oven and carefully lift out the foil and beans or rice.
    15. 15
      Bake for 5 more minutes; then cool.
    16. 16
      To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
    17. 17
      Crush a few berries with a spoon to relese some juice.
    18. 18
      When the berries have softened and become juicy, add the cornstarch mixture.
    19. 19
      Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
    20. 20
      Remove from the heat and stir in one more cup of blueberries.
    21. 21
      Pour the berry mixture in to the pie shell.
    22. 22
      Top with the remaining 2 cups of blueberries.
    23. 23
      Cool for at least one hour.
    24. 24
      Serve plain or topped with fresh whipped cream.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on July 11, 2006


      The crustwas very easy to work with and the pie was delicious

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Summer Blueberry Tart

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 293.5
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 7.5 g
    Cholesterol 54.1 mg
    Sodium 84.2 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 2.8 g
    Sugars 20.6 g
    Protein 3.5 g

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