Blueberry Tart

Blueberry Tart

Product Code: R0170

This lemony blueberry tart looks impressive, but is deceptively simple to make.

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RECIPE TIP:  Almond Bakery Emulsion would be a delicious substitution in the tart crust.

INGREDIENTS

For the Crust:
1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 teaspoon Cream Cheese Bakery Emulsion
Ice water (if needed)

For the Filling:
6 cups (3 pints) fresh blueberries, rinsed
2 tablespoons cornstarch
1/4 teaspoon LorAnn Lemon Oil
2/3 cup sugar
Pinch of salt

For the Vanilla Whipped Cream:
1 cup chilled heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Paste

DIRECTIONS

  1. Preheat oven to 375°. In a food processor, combine flour, sugar, salt, butter, and emulsion; pulse on and off a few times until moist crumbs form. If needed, add ice water 1 teaspoon at a time until dough holds together when squeezed. 
  2. Transfer dough to a 9-inch round tart pan with a removable bottom; with fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes. Remove from freezer and prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely. 
  3. Meanwhile, reserve 1 cup of the berries for topping. In a medium saucepan, bring 1/4 cup water and 2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to open and release their juices, about 3 to 5 minutes. 
  4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon oil, 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 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell. 
  5. Scatter reserved berries on top, pressing down gently. Refrigerate until cool, about 30 minutes. Can be made one day ahead. 
  6. To make vanilla whipped cream, combine all ingredients in a bowl or stand mixer and mix or whip until soft peaks form. 
  7. To serve, top each slice with a generous dollop of whipped cream. 
Serves 8

Blueberry Tart


Blueberry Tart
By
This lemony blueberry tart looks impressive, but is deceptively simple to make.
Ingredients
  • 1-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon Cream Cheese Bakery Emulsion
  • Ice water (if needed)
  • 6 cups (3 pints) fresh blueberries, rinsed
  • 2 tablespoons cornstarch
  • 1/4 teaspoon LorAnn Lemon Oil
  • 2/3 cup sugar
  • Pinch of salt
  • 1 cup chilled heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Paste
1. Preheat oven to 375°. In a food processor, combine flour, sugar, salt, butter, and emulsion; pulse on and off a few times until moist crumbs form. If needed, add ice water 1 teaspoon at a time until dough holds together when squeezed.2. Transfer dough to a 9-inch round tart pan with a removable bottom; with fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes. Remove from freezer and prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.3. Meanwhile, reserve 1 cup of the berries for topping. In a medium saucepan, bring 1/4 cup water and 2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to open and release their juices, about 3 to 5 minutes.4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon oil, 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 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell.5. Scatter reserved berries on top, pressing down gently. Refrigerate until cool, about 30 minutes. Can be made one day ahead.6. To make vanilla whipped cream, combine all ingredients in a bowl or stand mixer and mix or whip until soft peaks form.7. To serve, top each slice with a generous dollop of whipped cream.
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Yield: Serves 8
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