Blueberry Tart  Ingredients:       For the pastry:    1 cup unbleached all-purpose flour       1/4 teaspoon salt    6 tablespoons unsalted butter       1 large egg yolk    For the filling:       2/3 cup sugar    2 tablespoons cornstarch       1/4 teaspoon salt    4 cups blueberries       1 teaspoon freshly grated lemon zest    2 tablespoons fresh lemon juice

Preparation:

Preheat the oven to 400ºF. Combine the flour and salt in the bowl of a food processor fitted with the chopping blade. Cut the butter into 1/8 inch-thick slices and add to the flour mixture. Pulse 10 to 12 times, until the mixture resembles coarse crumbs. Beat the yolk with 1 tablespoon ice water and add to the mixture; pulse 4 to 5 times, until a crumbly mixture forms. Press the mixture together to form a ball, adding more water, if necessary, to make it manageable. You can immediately roll out the dough between lightly floured sheets of plastic wrap or, if you have the time, chill the dough for 1 hour before rolling it out. That allows the gluten in the flour to relax, ensuring a tender crust. Roll out dough between lightly floured sheets of wax paper to make an 11-inch round. Fit the round into a 9-inch tart pan with a removable bottom, press it against the sides of the pan, and trim off any overhanging pieces. Pierce the bottom and sides of the pastry thoroughly with the tines of a fork (this will prevent the crust from puffing up). Bake the crust for 10 to 12 minutes, or until it is dark golden. Stir together the sugar, cornstarch, and salt in a small saucepan. Gradually stir in 2/3 cup water. Add 3/4 cup blueberries and cook over medium heat, stirring constantly, until the mixture comes to a full boil, the berries have popped, and the sauce has thickened. Remove from heat and stir in the lemon zest and lemon juice. Combine the thickened sauce with the remaining 3-1/4 cups blueberries in a medium bowl; transfer to the baked tart crust and spread the blueberries to fill the shell. Let cool to room temperature and serve, or cover and refrigerate until ready to serve. The tart will keep in the fridge for 3 days.

Comments:

Sara Moulton

Categories:  Baked Goods, Baked goods, Desert, Dessert, Desserts, Fruit, Fruits, Pie Crust, Pies, dessert, desserts, pastries

Estimated Serving:  10

Estimated preparation time:  25 min.

Language:  English

Shared by:  Jilly    2010/11/06