The Perfect Blueberry Tart
A slice of this perfect blueberry tart
I love a tart or a pie, whichever one is in the case really. Now my go-to is either some kind of cherry or strawberry-rhubarb situation cause I love me some sour, but if you asked my mom, she’d be grabbing a slice of blueberry every time. When it comes to a tart in particular, though, something about it makes you feel just a smidge fancier than a pie, ya know?
This blueberry tart is made up of a sweet blueberry center, with just a smidge more tang (I need it ok). It sets perfectly so there isn’t any slop all over your plate - I mean I love that but this is not the occasion. This also makes it the best handheld slice situation. Pizza who?
So if you want to get a little bit fancier and spruce up your pie delivery, this tart recipe is the one for you.
Equipment:
Yields: 1, 9-inch tart
Ingredients:
Crust:
222g (16 tbsp) unsalted butter, room temperature
77g (2/3 cup) powdered sugar
2 large egg yolks, beaten
1 egg beaten (for brushing crust), optional
9g (1 tsp) salt
320g (2 ½ cups) all-purpose flour
Turbinado sugar for top crust sprinkling, optional
Filling:
160g (¾ cup) sugar
82.5g (¾ cup) flour
1 ¼ tsp (heaping) cinnamon
410g (3 ¾ cups) frozen blueberries, thawed
68g, 2 lemons juiced
Directions:
CRUST
Grease and flour your tart pan
Place all dry ingredients in a bowl and give them a quick stir to combine. You can use a food processor for this as well
Add butter*, gently stir to coat, and rub the butter through the dry ingredients to combine until fine, sand-like consistency. If using a food processor, pulse butter with dry ingredients.
Add beaten egg yolks and cut through the mixture with a dough scraper. If using a food processor, pour in the yolks and pulse to combine.
Gently compress dough with a dough scraper to begin to bring it together into a ball, then dump the dough and any “dust” onto your work surface.
Using a smearing technique, gently smear out a few sections with a dough scraper* - pushing section out - and then scrape them back together, towards the dough ball. Keep an eye on your dough, once there are no more dry spots stop mixing.
Gently form your dough into a ball of sorts and cut it in half. Place one half between a folded piece of parchment paper (roughly 12-13 inches wide when folded) and roll it into an 11-inch* circle. Repeat with the other half of the dough.
Carefully peel back the parchment paper on one side of the dough, place it back on the dough, flip, and repeat with the other side.
Refrigerate dough for 20 minutes, making sure to keep it flat.
Place your tart pan on a baking sheet
Remove one of the rolled-out dough circles of parchment paper from the fridge and remove the parchment paper from one side of your refrigerated dough, gently lay it centered into your tart pan
Lightly loosen the edges of the dough so it fits into the dish. Remove the other side of the parchment paper. Use a bit of excess dough with a little bit of flour to gently press dough into the edges, making sure the dough is a consistent thickness throughout.
Use a rolling pin to roll off any excess dough along the rim of the tart pan. Press excess dough back into the tart in any spots that need a little more.
Fork dough at the bottom of the tin and place back in the fridge for another 10 minutes.
Preheat your oven to 320F CONVECT
Once the temperature is reached, remove the tart from the fridge. Crinkle a bit of parchment paper, and lay it into the pie dish, then fill with rice/baking beans and gently smooth the top
Place the pie crust into the oven and blind bake for 13-15 minutes, until the edges just begin to brown.
Gently to avoid tearing, remove weights/beans/rice and return to the oven for another 6 minutes.
Allow your crust to cool for 15 minutes before removing it from the tart pan. Gently place the pan on a cup and lightly push the rim of the pan down. Then use a small knife to remove the bottom of the pan from the bottom of your crust.
Cool completely on a wire rack before adding the filling.
FILLING
In a bowl, stir together sugar, cinnamon, salt, and flour. Add blueberries and any juices, and stir to coat.
Add lemon juice, and stir to coat.
Preheat oven to 320F CONVECT
Place your tart shell back onto a baking sheet
Pour the berry mix into the cooled par-baked pastry shell.
Let the mix “dry” in the crust on the counter for 10 minutes
Remove the remaining parchment paper with dough from the fridge. Cut into small circles.
Top the blueberry mix in your tart crust with the raw pastry crust cut into small circles.
Beat an egg with a splash of water to make an egg wash. Brush the raw crust lightly with the egg wash and sprinkle with coarse sugar
Place in the fridge for 8 minutes
Bake for 25-30 minutes, rotating halfway, until the top crust is golden in color. If crust edges start to brown too quickly, remove it from the oven and cover the rim with foil before returning to the oven for the remainder of the bake.
Cool for at least 30 minutes before serving
Enjoy! Whether you’re sharing with your family and friends or simply making a tart for one (respect), I hope you love this recipe. If you do, tag @accentgolden in your post on social!
Notes:
I prefer a smaller baking weight like rice or tiny beans as it helps fit into the cracks of the tart/pie pan better than the larger weights
For the crust, your butter should be slightly soft but still firm. If at any point it starts to feel like it’s melting, cover the bowl completely and place it in the fridge for 5 minutes to firm.
If you do not have a dough scraper, you can use your hand but just be careful as the heat from your hand will soften the dough quicker, so you’ll need to work faster.
Do not roll the crust past a maximum of 12 inches otherwise, it will be too thin and will likely break as you try to lay it into your pan as well as be more crumbly in your tin.
It’s very important to allow your pie time to cool so that the filling sets before you cut into it
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