Blueberry Tart

It is impossible to resist the abundant blueberries at this time of year.  Today I came home from the market with 2 pounds of fresh blueberries.  Well, actually I came home with 1 1/2 pounds, because I couldn’t stop nibbling them along the way.  Upon arrival, my children consumed at least another half pound before I rescued the remainder, which is exactly what I needed to go in my blueberry tart.

Bluberry Tart
Serves 6-8

For the Pâte Sucrée or Tart 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

In a medium bowl, combine flour, sugar, salt.  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

In a medium saucepan, combine 1/2 lb. blueberries, sugar and 1 tablespoon water.  Bring to a boil.
Meanwhile, in a small bowl, whisk together 1 tablespoon water and cornstarch.  Set aside.
When blueberries reach a boil, reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes.
Add cornstarch mixture and lemon juice to thickened blueberries, stirring constantly.  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 fraiche.