Blueberry Tart

I made this delicious blueberry tart when I hosted my book club awhile ago. It was a huge hit! It looks so beautiful and is really easy to make. I made the crust with a Cuisinart food processor, it’s a lot easier and faster, but you can make it as the instructions indicate and you will be just fine. Be aware that the crust is very crumbly so don’t freak out and think you have ruined it! I love desserts like this, they bring a little Spring sunshine to our cloudy and rainy April weather!

p.s. I’m sorry I don’t have a picture of the actual tart, this is a picture I found on the internet, but trust me- it is not only beautiful, but very very tasty! You won’t be disappointed!

Blueberry Tart:

Crust:

1/2 cup butter

3 tbs sugar

1 1/3 cups all-purpose flour

1/4 tsp salt

Filling:

2 pints fresh blueberries (about 2 cups)

3/4 cups sugar

2 tbs cornstarch

1/4 tsp salt

2/3 cups water

1 1/2 tbs fresh lemon juice

2 tbs butter

Topping:

3/4 cup whipping cream, whipped

preheat oven to 375 degrees

To prepare crust: with a fork or pastry blender, combine butter and sugar until just blended. Add flour and salt. With a pastry blender, cut together to form a crumbly dough. Press into bottom and up sides of a 9 or 10 inch fluted tart pan with removable bottom (its really important your pan has a removable bottom or you will have a hard time getting the tart out). Prick bottom and sides of crust with a fork. Bake 12 to 15 minutes, or until lightly browned. Cool in pan.

To prepare filling: wash berries. Place 1 cup of berries in a small saucepan with sugar, cornstarch, salt, and water. Cook over medium heart, stirring constantly, until thick and clear (will have purple color to it). Remove from heat and stir in lemon juice and butter. Cool. Fold in remaining berries. Mound filing into cooled crust. Let sit for at least 1 hour.

To serve: remove tart from pan and set on a serving plate. Pile whipped cream in the center, leaving the outside rim exposed, and cut into wedges.