Blueberry Tart

by angelika on June 21, 2011

This is heaven on a plate. You may think I am exaggerating, but I am sincerely not. This could be my favorite dessert I have ever made. It is so fresh tasting, with whole blueberries popping in your mouth as you eat, busting with blueberry goodness. The pastry crust, a new recipe for me, is so light and crumbly with just the right amount of sweet. The cream cheese filling, I could eat by the spoonful at any time. I had two children literally fighting over mixing implements to lick. Have you ever seen a toddler with her whole head in a mixing bowl? (it’s pretty cute) We made this for Father’s day, but it certainly won’t be relegated to holiday status. Any time I can get 4 cups of blueberries for a good price- I am making this tart!

Blueberry Tart 
pastry: 
1/2 cup unsalted butter
2 tablespoons sugar
2 egg yolks
1 cup all purpose flour
1 whisked egg white to seal the tart shell
filling:
8 ounces of good quality cream cheese, softened
1/4 cup sugar
1/4 cup creme fraîche 
1/2 teaspoon vanilla extract
4 cups fresh blueberries 
1/4 cup water
1/4 cup sugar
2 tablespoons cornstarch dissolved in 2 tablespoons water 
This recipe comes from one of my favorite cooking shows, French Food at Home with Laura Calder. It is perfectly perfect. Not to sweet, not too tart and the ultimate showcase for brilliant ripe blueberries. It is made in three steps. The first, the tart shell, takes the longest. I actually made my tart shell the day before I made the dessert. I found it to be a good balance in time allotment. The filling and the berries take almost no time at all. The finished product, magic. 
To make the pastry beat the sugar and butter in a mixer until light and fluffy. Add the yolks, one at a time. Scrape down the bowl. Add the flour and mix until it is just combined. I left mine in large chucks of dough which I worked it together once I wrapped it. 

Wrap the pastry in plastic wrap and refrigerate it for one hour. Then roll out the dough and fit it into a 9″ round tart pan. I almost always roll out pastry between two sheets of plastic or wax paper. I just find it easier, and less messy. I hate dusting the whole kitchen in flour to roll out one crust. I also find this way really helps in placing the pastry in the shell. You just keep the pastry attached to the wax paper and lay it over the pan. Then peel the paper away, slowly, while pressing the pasty into place. Use your rolling pin across the top to trim away the excess.  

Cover the tart shell and put it back in the refrigerator for at least 30 minutes. An hour is better. 
Preheat the oven to 400º.
Line the pastry shell with aluminum foil. I lightly butter the foil on the side that touches the tart. Then fill the tart all the way up with beans. Use beans that you only use for this very reason, weighting shells in baking. You want to make sure that the beans really truly fill the whole tart, otherwise the sides will fall. As this is the only time you bake the shell at all, it really needs to come out close to perfect. 
Bake for 20 minutes. Very carefully remove the foil. I clearly don’t have the magic, as I always break the tart shell a little in at least one spot when I take out the foil. Even with the butter! Put the shell back in the oven for about 6 minutes. The original recipe said until done, which I did not find very helpful. You want it lightly golden. I set my timer for 8 minutes and it was just a bit too much. (not that you could tell in the end) With a pastry brush, egg wash the crust with the whisked egg white. I’ve never done this before, but apparently it seals the crust which makes a lot of sense when you are going to put something as liquid as berries on top. Let the shell cool completely. 
To make the cream filling, cream the cream cheese and sugar in the mixer with the paddle attachment. Add the creme fraîche and vanilla. If you don’t have creme fraîche you can use sour cream. Fill the tart shell with the creme filling. 

In a saucepan combine one cup of blueberries with 1/4 cup sugar and 1/4 cup water. Whisk together the 2 tablespoons of cornstarch and water in a measuring cup or bowl. I make sure to buy non GMO cornstarch. Bring the berry mixture to a boil and them simmer until the sauce is thickened and really looking like jelly. The reason we use a cornstarch mixture with the berries is to give them the jelly like texture once the tart has set up. Otherwise you would just have a berry compote on top or cream cheese tart. Not a bad idea, but not nearly as pretty as this one.

Have the other 3 cups of blueberries waiting in a large bowl. Pour the hot berry mixture over the waiting blueberries and mix gently so that all the fresh berries are covered. Then gently pour the berry mixture into the cream filled tart shell.

Let the tart stand for about 30 minutes so that the berries can set up. If it is a super hot day you can do this in the refrigerator, I just let mine wait on the counter. My kids barely, and I truly mean barely, let this tart survive until after dinner. Little Man kept sneaking berries when I wan’t looking. The blue fingers kind of gave him away. When you are ready to serve gently remove the tart from the pan. Honestly, I only take off the sides and just leave the disk under the tart. You can’t see it, and I have had a few too many disasters in my time to remove it. 
A votre santé! 

{ 4 comments… read them below or add one }

DeeJay June 21, 2011 at 4:58 am

Cannot wait to try this! Blueberry desserts and/or lemon-blueberry desserts are my absolute favorites! Just curious — which brand of cornstarch do you use which is non-GMO? I'm new to reading labels and find that it's not as clear as I'd like. Your input would be appreciated!

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Angelika June 21, 2011 at 1:59 pm

Hi Dee Jay,
Thanks for your comment! I hope you love this tart like we did. :) If you click on the place where I wrote Non GMO cornstarch, in the directions, it takes you to an Amazon page that sells Rapunzel Organic non GMO cornstarch. This is the brand I use. I am really leery of corn products that are not certified organic or non GMO, since this crop is one the the most adulterated out there. I bought mine at Whole Foods, but you can also buy it through Amazon.
Angelika

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Mary June 27, 2011 at 4:36 am

This is one of the best desserts I have ever had – and while I was intimidated at first to make my own crust, it was not difficult. Everyone that had a piece loved it, even those who claim to not like sweets cleaned their plates! I am now looking for any excuse I can to make this fabulous tart! Thanks so much for sharing this!

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mbt shoes discontinued July 26, 2012 at 10:03 am

Hello. fantastic job. I did not imagine this. This is a fantastic story. Thanks!

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