a-new-pastoral-blueberry-tart

Blueberry Tart

 

Serves 4–6

 

Pastry crust

Makes 2 large crusts, or 8 small crusts.

In a food processor, cream together:

12 tablespoons butter (1½ sticks), cold

½ cup sugar

Add and mix well:

¼ teaspoon salt

1 egg

1 egg yolk

2 teaspoons vanilla extract

1 teaspoon lemon juice

Add and mix together by pulsing:

2¼ cups flour

On a floured surface, divide the dough into 2 balls and chill for at least 1 hour.

 

Preheat the oven to 400°f.

Roll out pastry crust on a lightly floured sheet of parchment paper until it is about ¼-inch thick and 12 inches in diameter.

Spread on the rolled-out dough a thin film of:

3 tablespoons berry jam (optional)

Pile in the middle of the dough, leaving about a 2-inch border:

1 quart blueberries (or any combination with blackberries, raspberries, or black raspberries)

Fold the dough up over the berries and brush lightly with:

1 egg, lightly beaten

Dot the berries with:

2 tablespoons butter, cold, thinly sliced

Sprinkle over the dough and berries:

3 tablespoons sugar

Transfer the tart and parchment paper to a cookie sheet and bake until the pastry is nicely golden, about 40–50 minutes.

 

Serve warm or at room temperature, plain or with:

Fresh whipped cream, ice cream, or fresh berries