Blueberry Tart
Hands down, my absolute favorite part of summer is going to BBQs! Since moving to San Francisco and living in the city, we have definitely been BBQ-deprived! So, when the opportunity presented itself to bake up a summery dessert for a BBQ we were invited to - I jumped right to it!
Especially in the summer months, I feel it’s best to bring fruit-based desserts to picnics and parties since they tend to be a bit lighter and mirror the feeling of the season - fresh and easy!
This was my first time making this tart with blueberries, but it’s one of my favorites because it’s incredibly simple and you can use whatever fruit is fresh at the market that week! Also, using a mix of both orange and lemon zest really brightens up the flavor of the berries!
Ingredients
For The Crust
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 stick of cold unsalted butter, cut into small pieces
For The Filling
6 cups fresh blueberries
2 tablespoons cornstarch
2 teaspoons finely grated lemon zest
2 teaspoons finely grated orange zest
3 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
2/3 cup sugar
Pinch of salt
Directions
Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, 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 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
Adapted from Martha Stewart
