BLUEBERRY TART

JON MICHELENA

 

BLUEBERRY TART

#blueberrytart

This tart is very simple and delicious.

PORTIONS: 12

 

INGREDIENTS FOR TART CRUST

500 gr / 17.5 oz all-purpose flour

1/2 tsp salt

100 gr / 3.5 oz white granulated sugar

180 gr / 6.4 oz unsalted butter

70 gr / 2.5 oz shortening (Crisco)

140 ml very cold water

12.5” pan tart with removable bottom

 

TART FILLING

1kg and 84 gr / 64 oz blueberries

2 tbsp brandy

3/4 cup all-purpose flour

1/4 cup brown sugar

1/4 cup white granulated sugar

2 tsp lemon zest. Optional

1/2 tsp cinnamon powder. Optional

 

GLACE

1/4 cup granulated sugar

1/4 cup water

 

TART CRUST PREPARATION

Mix the flour with the salt and sugar.

Cut the butter and shortening into the flour leaving small lumps in it.

Add to the dough just enough water to bring it together and make a ball with it. Do not add all the water if you do not have too. Flatten the dough making a disk, wrap in plastic film and place it inside refrigerator for 1 hour.

Sprinkle the table with flour. Place the dough disk on it, sprinkle some more flour on dough top and with a rolling pin extend the dough according to the tart pan size. Mine is 12.5” diameter. Sprinkle some flour on the dough and roll the dough on the rolling pin and place it on top of the tart. Press the dough to the pan sides and cut the edges with the rolling pin. Save the dough left over.

Prick bottom of the dough with a fork. Place some weight in the center to prevent risen during baking time.

Preheat the oven at 375°F / 190°C.

Bake the tart shell for 15 minutes and let it cool completely.

 

FILLING

In a bowl combine the blueberries with the brandy.

In another bowl mix flour, and sugar. Add half the flour mixture to the blueberries and combine. The other half spread it at the tart shell bottom.

Spread the blueberries in the tart shell.

Using a small cookie cutter, cut some circles using the left-over dough and place on top of the blueberries.

Bake the tart for about 60 to 70 minutes until berries are breaking down. Let it cool.

In a small sauce pan bring the water and sugar to a boil and let it reduce to make a syrup. Use it to glace all around the tart.