Blueberry Tart

Decadent Blueberry Tart

Ingredients:

For the Pastry:

• 1 1/2 cups flour

• 1/2 cup cold unsalted butter, diced

• 1/8 tsp salt

• 3 tbsp sugar

• 1 tsp finely grated orange zest

• 1 egg, beaten

For the Filling:

• 6 cups fresh blueberries, washed and dried

• 2/3 cup granulated sugar

• 1/4 cup water

• 2 tbsp cornstarch

• 1 tbsp chopped fresh mint leaves

• 2 tsp finely grated orange zest

• 2 tbsp fresh squeezed orange juice

• pinch of salt

1. Combine first five ingredients for the pastry. Using a pastry blender or fork, work the butter into the other ingredients until coarse crumbs form. Add the beaten egg and incorporate into the dough.

2. Transfer dough to a greased 9" round tart pan with a removable bottom. With floured fingers, press dough evenly on bottom and sides of pan. Freeze for 15 minutes. Remove from freezer and prick bottom of dough all over with a fork.

3. Place a piece of parchment or wax paper on the crust, place pie weight or beans on wash paper.

4. Blind bake in a preheated 375°F (350°F convection) oven for 20. Remove pie weight and parchment paper. Bake for an additional 10 minutes. Allow to cool completely before adding filling.

5. Reserve 2/3 cup blueberries. Place 2 1/3 cups berries in a saucepan with 1/4 cup water; bring to a boil. Reduce heat, simmer until berries begin to break down, about 5 minutes. Add sugar and gently stir until sugar has dissolved. Remove from heat.

6. In a medium-sized bowl, toss the remaining 3 cups berries (not the 2/3 cup reserved), mint leaves, orange juice, orange zest, salt, cornstarch.

7. Pour into the saucepan with the cooked berries and stir gently to combine.

8. Pour berry filling into cooled tart shell and bake in a preheat 375°F for 25 to 30 minutes, until bubbly.

9. Remove from oven and immediately top with the reserved 2/3 cup berries. Allow to cool completely before serving.

Serves: 8

Notes & Tips:

• I generally do not make blueberry dessert by itself. I always incorporate it with other berries. Also, it's is a fruit that does not see the light of day in our house. My kids would eat a whole pint in a flash - one kid, that is!

• This tart was delicious and not high on sugar. The three "layers" of the berries: raw, cooked and jelly-like gave wonderful texture.

• I used chocolate mint leaves in this recipe, but regular mint leaves are okay to use.

• Blind baking the tart shell ensures that your crust is not soggy and it will produce a buttery, flaky crust. I blind baked my tart shell a day before. If you start first thing in the morning, your shell will be ready for baking in the afternoon.

• Pricking or docking the pastry before baking will allow steam to escape and prevent the pastry from puffing up.

• This was a very decadent fruit tart that allows for the enjoyment of the season's fruit with a delicious, flaky pastry crust. You will want to make again and again!