Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.
For the dough:
- 150g cups all-purpose flour
- 80g tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 80g tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
- 4 to 5 tablespoons ice water
For the filling and baking:
- All-purpose flour, for dusting
- 1/2 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
- 500g fresh blueberries (do not use frozen)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons coarse-grained sugar,
- STEP 1
Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
- STEP 2
Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
- STEP 3
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
- STEP 4
In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
- STEP 5
Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
- Enjoy !!! Bertrand