you want summer on a plate? look no further than this tart. i always buy tons of blueberries throughout the summer, and they get split pretty evenly between my baking my snacking. blueberry is one of those flavors that just screams summer, so i try to savor it as much as possible when i can… and this tart is a great way to do just that. the crust is light and a bit crispy, just like a shortbread cookie. and the filling is, in a word, amazing. the really cool thing about it is that it contains blueberries at multiple steps in the cooking process – some of the blueberries are cooked until they are completely broken down, some are cooked so that they are just a tiny bit soft, and some are completely raw. the result is a tart that lets you appreciate everything the blueberry has to offer in texture and flavor. and the slight tartness from the lemon perfectly brings out the sweetness of the berries. so in addition to being visually beautiful, this tart was unbelievably summery and delicious. you’d be doing yourself a huge disservice to not make it before the summer ends!
a light shortbread crust filled with the freshest, summeriest blueberry filling you've ever had.
- 1¼ cups all-purpose flour
- ⅓ cup sugar
- a pinch of salt
- ½ cup earth balance (or butter), cold and cut into cubes
- 6 cups fresh blueberries
- 2 tablespoons cornstarch
- zest and juice of 3 lemons
- ⅔ cup sugar
- a pinch of salt
- in a medium bowl, combine the flour, sugar, and salt. using your fingers or a pastry cutter, work in the earth balance until it is in chunks the size of peas. press the mixture into an 11-inch tart pan and put it in the fridge to chill for 30 minutes (or the freezer for 10 minutes).
- preheat the oven to 375°f. bake the crust for about 20-25 minutes, until it is golden brown. let the crust cool completely before continuing.
- in a medium saucepan, bring 1½ cups of the berries and ¼ cup water to a boil over medium heat. reduce the heat to low and let the berries cook, stirring occasionally, until the start to break down - a few minutes.
- in a small bowl, mix the cornstarch with 2 tablespoons water until it is completely dissolved. pour this mixture into the pan with the berries and add the lemon zest and juice, sugar, and salt. raise the heat to medium and bring the entire mixture up to a boil, then reduce the heat back down to low. cook the mixture, stirring, until it thickens a bit - about 2 minutes.
- turn off the heat and stir in another 3½ cups of berries. pour the entire mixture into the prepared crust and make sure it spreads evenly.
- scatter your last cup of berries over the top of the tart, pressing them down lightly so that they stick. put the tart in the fridge until it is completely chilled, at least 2 hours.