Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together egg yolk and ice water. Add to the flour mixture and mix until the dough comes together. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the chilled dough on a floured surface to fit the tart pan. Line the pan with the dough and trim the edges. Prick the bottom of the dough with a fork and line with parchment paper. Fill with pie weights or dried beans.
5. Bake the crust for 15 minutes. Remove the weights and parchment paper and bake for an additional 10 minutes or until lightly golden. Let cool.
6. In a medium saucepan, combine blueberries, sugar, cornstarch, salt, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 10 minutes.
7. Remove from heat and stir in butter until melted.
8. Pour the blueberry filling into the cooled crust and spread evenly.
9. Bake for 20-25 minutes or until the filling is set. Let cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 13g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 100mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh.
- You can use a pre-made pie crust instead of making your own.
Variations:
- You can add a teaspoon of vanilla extract to the blueberry filling.
- You can add a crumb topping made with flour, butter, and sugar before baking.
Tips and tricks:
- Make sure the butter is chilled when making the dough to ensure a flaky crust.
- Blind baking the crust before adding the filling will prevent it from becoming soggy.
- Let the tart cool completely before slicing to ensure the filling sets.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh mint leaves
- Lemon zest
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of ice water at a time until it comes together.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Make sure to wash the blueberries before using them.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Tarts have been around since medieval times and were originally made with meat fillings.
Flavor profiles:
- Sweet and tart with a buttery crust.
Serving suggestions:
- Serve the tart as a dessert or as a sweet snack.
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