Summer Blueberry Tart
Submitted by chipmunk
Summer blueberry tart, a French-style dessert with a buttery pate brisee crust and a filling that’s half cooked blueberry glaze, half fresh berries, for vivid flavor and a clean slice. Lovely with creme fraiche.
YIELD
16 servingsPREP
30 minCOOK
40 minREADY
3 hrsThis French-style tart is the best way to show off summer blueberries, built so the berries taste fresh-picked rather than baked into oblivion. The secret is splitting them: some are cooked into a glossy, cornstarch-thickened glaze, while cups of raw berries are folded in and piled on top.
That contrast, jammy cooked berries cradling plump fresh ones, gives the tart both a sliceable set and a bright, just-picked flavor.
The crust is a classic pate brisee, made by rubbing cold butter into flour and binding it with egg yolk and a little lemon juice. Keeping the butter cold and not overworking the dough is what keeps it tender and flaky rather than tough.
It’s blind-baked first, weighted with beans or rice, so the bottom stays crisp under the juicy filling. Cool it, fill it, and serve plain or with a dollop of whipped cream or creme fraiche.
Pro Tips
- Keep the butter cold and handle the dough as little as possible for a tender, flaky crust.
- Chill the crust the full two hours before baking so it holds its shape and doesn’t shrink.
- Blind-bake with weights so the bottom crisps instead of puffing or going soggy under the berries.
- Cook the glaze until clearly thickened, then fold in the fresh berries off the heat to keep them whole.
Variations
- Use the same method with raspberries, blackberries, or a mix of summer berries.
- Add lemon or lime zest to the filling for extra brightness.
- Brush the top berries with warmed jelly for a glossy, bakery-style finish.
Ingredients
Directions
FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl.
Cut the chilled butter into small pieces and drop into the flour.
With your fingers, lightly and quickly rub the butter and flour together until the mixture becomes crumbly, or cut it in with a knife or pastry cutter.
Whisk together the egg yolk, lemon juice, and 1 tablespoon of water.
Sprinkle the liquid over the butter-flour mixture and continue to stir or rub this mixture between your fingers until a ball of dough forms.
Be careful not to overwork the dough.
If the mixture is crumbly, add up to one more tablespoon water, sprinkling it over the dough and lightly kneading it into a ball.
On a floured board and with a floured rolling pin, roll out the dough into a large circle.
Gently lift it into a 10-inch pie plate or tart tin.
Patch any holes in the crust with bits of dough and trim the edges.
Flute the crust.
Chill for 2 hours.
Preheat the oven to 375℉ (190℃).
Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking.
Bake for 15 minutes.
Remove the crust from the oven and carefully lift out the foil and beans.
Bake for 5 minutes more.
Cool.
TO MAKE THE FILLING, heat in a small saucepan 2 cups of the blueberries, 2 tablespoons of water, and the sugar.
Crush a few berries with a spoon to release the juice.
When the berries have softened and become juicy, add the cornstarch mixture.
Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens.
Remove it from the heat and fold in one more cup of blueberries.
Pour the berry mixture into the baked pie shell.
Top with remaining 2 cups blueberries. Cool for at least one hour.
Serve plain or topped with fresh whipped cream, if desired, or sweetened Creme Fraiche.
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