July 29, 2013
The blueberries this year are so spectacular that I keep buying them. And well… they're getting ahead of me. Last night I realized that I had to either use the berries fast, or freeze them. So I threw together slightly different tart.
Unlike the free-form tart I made a couple of weeks ago, this one has a cookie crust. I've never met a tart I didn't like, but I think that when it comes to blueberries I prefer the crisp, grainy sweetness of this crust to a more conventional pie dough.
Blueberry Tart in a Cookie Crust
Mix 6 tablespoons softened unsalted butter with 2 tablespoons of sugar. Beat in 1/2 teaspoon of vanilla and a small egg. Add 1 1/4 cups flour and a pinch of salt and mix just until it comes together. Wrap in plastic wrap and chill for half an hour.
Roll out, between two sheets of plastic wrap, and put in a 9 inch tart pan with a removable bottom. Don’t worry if it breaks; this isn’t pie dough, it’s basically a cookie, and you can just patch it. Put into the freezer while you preheat the oven to 375 degrees.
Toss 4 cups of blueberries with a quarter cup of sugar, 3 -4 tablespoons of flour, the zest of one lemon, a pinch of salt and a little squeeze of lemon juice. Pile into the tart shell and bake for about 50 minutes, until the crust is golden.
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