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
- 1/4 cup cold water
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the cold water and mix until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the dough on a floured surface to fit the tart pan. Line the pan with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes or until the crust is golden brown. Let cool.
5. In a saucepan, combine the blueberries, sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 10 minutes.
6. Remove from heat and stir in the butter and vanilla extract. Let cool slightly.
7. Pour the blueberry mixture into the cooled tart crust and spread it evenly.
8. 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 (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 135mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 21g
Protein: 2g
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 substitute the blueberries with other fruits, such as strawberries or raspberries.
- You can add a layer of whipped cream or vanilla custard on top of the blueberry filling.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from shrinking in the oven.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- Let the tart cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the tart on a platter with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
Fresh blueberries, mint leaves, or lemon zest.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until it comes together.
- If the filling is too runny, add more cornstarch or cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash the blueberries thoroughly before using them.
Food history:
Tarte à la Bouillie is a traditional French dessert made with a custard filling. This version with blueberries is a twist on the classic recipe.
Flavor profiles:
Sweet and tart blueberry filling with a buttery and flaky crust.
Serving suggestions:
Serve the tart as a dessert after a French-inspired meal.
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Region: French