recipe 14
blueberry tart
3rd Place - Erin Kernan
TART CRUST
Ingredients:
180 grams all purpose flour
55 grams powdered sugar
1/4 tsp salt
115 grams cold butter, cubed
1 egg
1/2 tsp vanilla
Directions:
1. Process flour, sugar, and salt in a food processor for a few seconds. Add cubed butter and pulse until mixture becomes crumbly.
2. Add egg and vanilla, and keep pulsing until dough starts to clump together. Dough should still be crumbly with some large clumps. Do not process it to the point where a large ball of dough has formed.
3. Turn dough out onto a lightly floured surface and form it into a ball. It should come together easily without being sticky. Flatten ball slightly and form a disc. Wrap with plastic wrap and refrigerate for a minimum of 1 hour. (Dough can be stored in the fridge for up to 2-3 days.)
4. Take dough from fridge, and roll out onto a lightly floured surface, 1/4 inch thick. Place rolled dough into tart pan.
5. Trim edges of the dough to fit the pan, then cover with plastic wrap, and place in the freezer for 1 hour minimum (freezing prevents shrinkage).
6. Preheat oven to 375°. Once dough is frozen, cover edges with tinfoil to prevent burning, and place parchment paper over the tart. Fill with pie weights/dried beans.
7. Bake for 30 minutes or until golden brown and dry.
8. Let cool before adding filling.
BLUEBERRY FILLING
Ingredients:
1/3 cup water
2 Tbsp. cornstarch
3/4 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
6 1/2 cups blueberries
1/4 cup fresh lemon juice
1 tsp vanilla
Directions:
1. In a medium pot, whisk water and cornstarch until smooth. Whisk in sugar, cinnamon, and salt.
2. Add 2 cup blueberries, and bring to a boil over med-high heat. Cook, mashing berries, stirring frequently, until sauce is thick enough to cover the back of a spoon.
3. Stir in lemon juice and vanilla, and bring back to a boil. Remove from heat and stir in 2 cups blueberries.
4. Scrape blueberry mixture into cooled tart shell and smooth the top. Arrange remaining blueberries as desired.
5. Refrigerate until filling is set, a minimum of three hours, overnight preferred.