I wanted to slip this recipe for summer blueberry tart in before summer officially ends on Monday. We’re having a lovely September, but there’s no escaping the feeling of something ebbing away. The warning bite in the morning air, the lingering mists, the falling leaves. Even at midday, the sun no longer packs an espresso punch – it’s filtered coffee sunlight for us from now on…
Each afternoon, the evening grows a little bolder, creeps up to the house a little sooner, and I find myself turning on lights, sliding shut windows, and slipping on socks a little earlier…
But back to food.
I love everything about this blueberry tart – especially the way it makes me feel like a competent home baker. I can struggle with pastry, but find paté brisée very forgiving. It’s easy to work with, patches well if necessary, and tastes terrific. The recipe is from the Sundays at Moosewood Restaurant cookbook.
Summer blueberry tart
- 1 1/2 cups plain flour
- 2 Tb sugar
- 1/2 cup chilled butter, cut into small pieces
- 1 egg yolk
- 1 Tb lemon juice
- 1-2 Tb cold water
- 5 cups fresh blueberries, divided
- 2 Tb water
- 1/3 cup sugar
- 1 Tb cornstarch dissolved in 2 Tb water
- To make the pastry, stir the flour and sugar together in a mixing bowl. Add the pieces of butter and quickly rub it into the flour with your fingertips, until you have fine crumbs.
- Whisk together the egg yolk, lemon juice and 1 tablespoon of water, then sprinkle over the flour mixture. Stir until it forms into a ball, sprinkling in a bit more water if needed to make it come together. Lightly knead the ball of dough a few times.
- On a floured surface, roll the dough into a circle large enough to line a 9″ pie tin. Transfer the dough into the tin, patch any holes, and trim the edges. Chill for two hours.
- Preheat the oven to 375°F.
- Cover the pastry with a sheet of tin foil, then fill it with dried beans. Bake fifteen minutes, then remove the foil and beans and bake another five minutes. Set aside to cool.
- To make the filling, heat two cups of blueberries, 2 tablespoons of water and the sugar in a small saucepan over medium heat. Crush a few berries with the back of a wooden spoon to release some juice. Cook until the berries soften, about ten minutes.
- Add the cornstarch mixture, reduce the heat to low and simmer another five to seven minutes, until thickened.
- Remove from heat, and fold in another cup of blueberries.
- Pour the filling into the pie shell, and arrange the remaining blueberries on top. Chill for at least an hour before serving with whipped cream or creme fraiche.