Got blueberries? A terrific way to showcase them is in this beautiful blueberry tart.
We’ve had some lovely warm weather here in San Diego. After a rainy November and December it was nice to feel the warm So-Cal sun. Yes, we are a spoiled here. The weather did make me miss our carefree summers, where the kids and I live with no real schedule. Our local grocer was practically giving away sweet blueberries, too, for $1/6oz. I stocked up. I made a Blueberry Tart.
I haven’t been baking much since the holidays ended. Everyone wants to eat healthy. But, we still have guests coming over for dinner. As always, I have the dessert decided before the dinner menu.
I made this for my in-laws when they came over for dinner. Of course, I didn’t realize until I pulled out my tart pan that it was small, maybe 6-inches round and not 9-inches like the recipe dictated.
I rolled my eyes.
I piled on the blueberries.
It was delicious.
Too bad the portions were small.
Last week I bought a 9-inch tart pan.
I’m ready for summer.
Blueberry Tart
Blueberry season means blueberry desserts. And you'll fall in love with this delicious and creamy cheese filling. Recipe adapted from Laura Calder
Ingredients:
- 1/2 cup butter, unsalted, room temperature
- 2 TBS granulated sugar
- 2 egg yolks
- 1 cup all-purpose flour
- 1 egg white
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup creme fraiche
- 1/2 tsp vanilla extract
- 4 cup blueberries
- 1/4 cup water
- 2 TBS cornstarch, dissolved in 2 TBS water
Directions:
- Using a stand mixer with a paddle attachment cream together:
- 1/2 cup butter, unsalted , room temperature
- 2 TBS granulated sugar
- Beat in:
- 2 egg yolks
- Quickly add in:
- 1 cup all-purpose flour
- Mix just to incorporate.
- Wrap the dough in plastic and chill one hour.
- Preheat oven to 400º F.
- Roll out dough and gently place over a 9-inch tart shell.
- Carefully press dough into bottom of the pan.
- Use your finger tips to press dough into the side of the pan.
- Gently cover the dough with aluminum foil.
- Pour dried beans, pie weights or metal spoons right over the foil.
- Bake 20 minutes.
- Remove the beans and foil and return the tart to the oven until lightly golden and completely cooked.
- Remove the tart shell from the oven.
- To seal the shell use a pastry brush to paint the base with:
- 1 egg white
- Using a stand mixer with a paddle attachment cream together:
- 8 oz cream cheese , softened
- 1/4 cup granulated sugar
- Mix in:
- 1/4 cup creme fraiche
- 1/2 tsp vanilla extract
- Spread the mixture over the base of the cooked shell once it has cooled.
- In a small non-stick saucepan over medium heat and add:
- 1 cup blueberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 TBS cornstarch , dissolved in 2 TBS water
- Bring to a boil and simmer until juicy and thick.
- Pour into a small bowl and toss together with:
- 3 cup blueberries
- Spread over the cream base.
- Chill for 1 hour until ready to serve.
Notes:
Serving Suggestions: Serve alone, with whipped cream or vanilla ice cream.
Cooking Tips: Great with strawberries and blackberries, too. You can also substitute creme fraiche with sour cream.
Prep Time:
Yield: Serves 8
Cook Time:
I have never made a tart before – I think they look a lot like pies, and I am not a huge fan of pies. But I love the amount of blueberries in this. Maybe I will have to experiment . . .
That looks really good! I just wish the weather was different so one can really envision themselves eating it. great post 😀
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