Summer Blueberry Tart

Recipe by MsBindy
READY IN: 50mins




  • For the pastry crust: Stir the flour and sugar together in a mixing bowl.
  • Cut the chilled butter into small pieces and drop then into the flour.
  • With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
  • Whisk together the egg yolk, lemon juice and 1 Tbsp water.
  • 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.
  • If mixture is too dry, add up to one more tablespoon of water.
  • On a floured board with a floured rolling pin, roll out dough into large circle.
  • Gently lift into a 9-10 inch pie plate or tart tin.
  • Trim the edges, patch any holes, and flute the crust.
  • Chill for 2 hours.
  • Preheat oven to 375°F.
  • Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
  • Bake for 15 minutes.
  • Remove the crust from the oven and carefully lift out the foil and beans or rice.
  • Bake for 5 more minutes; then cool.
  • To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
  • Crush a few berries with a spoon to relese some juice.
  • When the berries have softened and become juicy, add the cornstarch mixture.
  • Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
  • Remove from the heat and stir in one more cup of blueberries.
  • Pour the berry mixture in to the pie shell.
  • Top with the remaining 2 cups of blueberries.
  • Cool for at least one hour.
  • Serve plain or topped with fresh whipped cream.