It was impossible to resist the blueberries at the farmers market this morning. Tables were heaped with blueberries. You could choose from buckets, baskets, pints and quarts brimming with inky blue, plump fruit. I purchased two pounds, and arrived home with 1 1/2 pounds, because I couldn’t stop nibbling them along the way. Once home, my family gobbled at least another half pound before I rescued the remainder, which is exactly how much I need to make a Blueberry Tart.
Bluberry Tart - Tarte aux Myrtilles
For the pastry:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 pound unsalted butter
2 large egg yolks, lightly beaten
Combine flour, sugar and salt in a medium bowl. Cut butter in pieces into the flour mixture until the largest pieces resemble the size of peas. Add the egg yolks and mix lightly with fingertips to incorporate and the dough is crumbly. Press the dough evenly into the bottom and up the sides of a 9″ tart pan with a removable bottom. Wrap in plastic and refrigerate at least 2 hours or overnight.
Prebake tart shell:
Preheat oven to 375 F. Prick bottom all over with a fork. Line the bottom with parchment paper. Fill liner with dried beans or pie weights. Bake shell for 15 minutes, or until the edges begin to turn golden. Remove shell from oven. Remove parchment and pie weights. Return shell to oven and cook 10 minutes, or until golden all over. Remove and cool.
For the filling:
1 pound blueberries, picked over, washed, dried
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Whisk together 1 tablespoon water and cornstarch in a small bowl; set aside.
Combine 1/2 pound blueberries, sugar and 1 tablespoon water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes. Add cornstarch and lemon juice to blueberries. Simmer 30 seconds, stirring constantly. Fold in remaining blueberries. Pour into pre-baked tart shell. Let sit at room temperature until set, at least 1 hour. Serve with whipped cream or crème fraîche.
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