Blueberry Tart

This might be one of the easiest to make tarts out there.

Today’s Blueberry Tart starts with an amazing buttery crust that requires No Rolling. Just press it into a springform pan and top with blueberries that are mixed with a pinch of spices and the perfect dose of lemon. Topping the blueberry filling with a bunch of fresh berries after baking is genius.

Blueberry Tart

Ingredients:

1 cup flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zested and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners’ sugar, for dusting

Directions:

1. Preheat oven to 375℉. Grease a 9-inch springform pan.

2. Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.

3. Place the dough in the prepared springform pan. Press the dough evenly into the bottom and about 1 inch up the sides of the pan.

4. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour this berry mixture into the crust.

5. Bake tart until blueberry mixture is bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.

6. Just before serving, dust tart with confectioners’ sugar. Serve warm or at room temperature.

Serves 8

Recipe from Valerie Bertinelli

Here’s some Blueberry Water to accompany our Blueberry Tart.