I promise this will be the last blueberry recipe that I post, because the season is coming to an end at the farm. Besides, I love to cook with the seasons. I know soon I’ll be missing those fresh berries. This week was my last trip to pick berries because the bushes were tired-looking and the berries had ripened and reached their peak. It now has become a perfect haven for the bees. They are literally taken over the entire patch of blueberries. But by now most of my blueberries that I have collected have been bagged and placed in my freezer, washed and ready to use in 2 cup freezer bags. The beauty of this blueberry tart is the use of fresh berries.

So, I came across my tattered berry book by Lori Longbotham, Luscious Berry Desserts, and made this tart three times! It’s always a big hit and the recipe has been requested over and over by my friends and relatives. It’s best that I post the recipe here, and they can grab it and hopefully purchase a copy of this terrific book too. Besides the tart, I have made her upside- down blueberry ginger cake and we love it for breakfast.

Had the opportunity to pick blueberries at a farm nearby.

Best Blueberry Tart

This tart is so easy to make and makes a big splash everywhere I take it. Thank you to Lori, from Luscious Berry Dessert cookbook for this recipe.

Course Dessert

Cuisine American

Keyword blueberry, tart

Servings 10 people

Author Lori Longbotham and Marie Simmons

Ingredients

Pastry

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
1 teaspoon pure vanilla extract
1 - 2 tablespoons ice water, if needed

Filling

1/4 cup granulated sugar
2 tablespoons all-purpose flour
5 cups ripe blueberries, washed
confectioners' sugar for dusting

Instructions

Preheat oven to 425 degrees.
Lightly butter an 11- inch fluted tart pan with a removable bottom.

Making the Pastry

Pulse the flour and sugar in a food processor until well combined.
With the motor running, add the butter through the feed tube.
Stir together the egg yolk and the vanilla in a small bowl.
With the motor running, gradually add the egg mixture and pulse just until the dough comes together. When a small bit is pressed between your fingers.
If it seems dry, add cold water a little at a time.
Transfer the dough to the tart pan. Press it evenly over the pan bottom and up the sides. The dough will look rough.

Making the Filling:

Stir together the granulated sugar and the flour in a large bowl. Add half the blueberries and toss to coat with the sugar mixture.
Transfer the berries to the tart shell and top with any sugar mixture left in the bottom of the bowl.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 35-40 minutes longer, until berries are bubbling and the pastry is golden brown.
Halfway through the baking time, stir the berries and turn over any that have flour on them.
Transfer the tart to a wire rack and top with the remaining berries., pressing them gently into the hot berries.
Let cool to room temperature. To serve, dust the tart with confectioners' sugar. Cut into wedges and serve with ice cream or whipped cream.