Summer Blueberry Tart (Tarte aux Myrtilles d'ete)
Submitted by liortega
French blueberry tart with a flaky homemade pate brisee and a filling of cooked and fresh blueberries. A classic summer tart served with whipped cream or creme fraiche.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis French blueberry tart earns its reputation honestly. The pate brisee is made with chilled butter, an egg yolk, and a touch of lemon juice — giving the crust a short, sandy texture that’s noticeably better than standard pie dough.
The filling is cleverly layered. Two cups of blueberries cook down with sugar and cornstarch into a thick, jammy base, then one more cup gets folded in off the heat for texture. Two more cups of fresh berries go on top after the tart is filled. That combination — one layer cooked until glossy and set, one layer barely warmed through, one layer completely raw — gives you real blueberry flavor at three different intensities.
Two hours of chill time after making the dough is not optional. It relaxes the gluten and prevents the crust from shrinking during blind baking. Weigh it down with beans or rice during that first 15-minute bake, then finish it uncovered.
Serve plain, with freshly whipped cream, or with sweetened creme fraiche.
Pro Tips
- Work the butter into the flour quickly with your fingers; warm hands melt the fat and make the dough tough
- Don’t overwork the dough once the liquid goes in — stop as soon as it comes together into a ball
- Make sure the cornstarch is fully dissolved in cold water before it goes into the hot berries to avoid lumps
- The tart needs at least one hour to cool after filling; cutting it warm will leave the filling runny
Variations
- Add a half teaspoon of lemon zest to the filling for a brighter, more citrus-forward flavor
- Use a mix of blueberries and blackberries for a more complex, slightly tart berry flavor
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 ago 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 9- or 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 cupsblueberries. Cool for at least one hour.
Serve plain or topped with fresh whipped cream, if desired, or sweetened Creme Fraiche.
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