recipe

July 7, 2021

Blueberry Tart

Blueberry season is here! If you follow me on Instagram, you know that I didn’t quite find enough fresh blueberries (yet) for this blueberry tart, but even a few fresh mixed in with frozen or store-bought can make a difference. Soon, I’ll have enough fresh berries for this whole recipe, and then I will have realized my full summer blueberry powers.

Blueberry Tart Recipe

Serves 8

Ingredients for the tart

  • 2 1/2 c all-purpose flour
  • 1 tsp kosher salt
  • 1 c very cold high fat, European style, unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tbsp of ice water
  • 2 tbsp vodka

Ingredients for the filling

  • 2 pints of blueberries washed and picked over for stems
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 Tbsp Lemon zest
  • 2 tsp lemon juice
  • 1/4 cup flour

Instructions for the tart

  1. Add flour and salt to a food processor. Pulse 2 to 3 times until combined.
  2. Chop butter into rough cubes and scatter over flour and pulse 4 to 5 times until flour is evenly distributed. (Dough should look crumbly.)
  3. Add 4 tablespoons ice water through the tube pulsing once each time. The crumbs should begin to form larger clusters. Add the vodka and continue to pulse until the dough comes together in a ball and gets awkward spinning in the machine.
  4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour and up to 2 days.
  5. You only need one disk for this tart
  6. Roll dough out onto a lightly floured surface about a 1/4 inch thick and about a 11-inch circle.
  7. Line 9 inch tart pan with the dough and lightly press the edges in and fold the remaining crust over itself on the edge to create a  double-thick high wall.
  8. Pour filling into tart
  9. Bake at 400 for 30 minutes until the crust is golden and the blueberries have softened and given up their juices

Check out all my recipes here.

Blueberry Tart

Ingredients for the tart

  • 2 1/2 c all-purpose flour
  • 1 tsp kosher salt
  • 1 c very cold high fat, European style, unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tbsp of ice water
  • 2 tbsp vodka

Ingredients for the filling

  • 2 pints of blueberries washed and picked over for stems
  • 1/4 cup sugar
  • 1/4 cup flour
  • 1 Tbsp Lemon zest
  • 2 tsp lemon juice
  • 1/4 cup flour

Instructions for the tart

  1. Add flour and salt to a food processor. Pulse 2 to 3 times until combined.
  2. Chop butter into rough cubes and scatter over flour and pulse 4 to 5 times until flour is evenly distributed. (Dough should look crumbly.)
  3. Add 4 tablespoons ice water through the tube pulsing once each time. The crumbs should begin to form larger clusters. Add the vodka and continue to pulse until the dough comes together in a ball and gets awkward spinning in the machine.
  4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour and up to 2 days.
  5. You only need one disk for this tart
  6. Roll dough out onto a lightly floured surface about a 1/4 inch thick and about a 11-inch circle.
  7. Line 9 inch tart pan with the dough and lightly press the edges in and fold the remaining crust over itself on the edge to create a  double-thick high wall.
  8. Pour filling into tart
  9. Bake at 400 for 30 minutes until the crust is golden and the blueberries have softened and given up their juices

Check out all my recipes here.