It's blueberry season! I picked up a case of fresh local berries and couldn't wait to transform them into some beautiful desserts. This week I will be posting two recipes using these succulent berries including this delicious tart. A very dear friend of mine gave me the original recipe for this beautiful dessert several years ago and it's been a crowd favourite ever since (I have adapted it slightly).
One of the best parts about this tart (aside from the shortbread-like crust) is the double layers of berries - one layer is baked into the tart shell, while the other is piled fresh on top right when the tart comes out of the oven. I can't decide if I prefer the gooey baked berries over the fresh tart crunchy ones on top, but the combination of the two is truly a match made in heaven!
What you will need: (I have used mainly organic ingredients here, but conventional ones will give an equally beautiful result)
1 cup organic all purpose flour
1/8 tsp salt
2 Tbsp organic cane sugar
1/2 cup unsalted organic butter, cold, cut into small cubes
1 Tbsp white vinegar
3 cups fresh blueberries
2 Tbsp organic all purpose flour
Scant 2/3 cups organic cane sugar
1/4 tsp organic cinnamon
Pinch or 2 of freshly ground nutmeg
Additional 2 cups fresh blueberries
Icing sugar for dusting
How it's done:
1. Preheat oven to 400F
2. To bowl of food processor add flour, salt and sugar; pulse until combined. Add butter chunks, scattering evenly over flour mixture; process on pulse until texture looks like coarse breadcrumbs; sprinkle vinegar evenly over top and continue to pulse just until dough comes together
2. Empty dough into a 9" tart pan with a removable bottom or a 9" spring form pan and press firmly to cover bottom and 1" up the sides of the pan. Gently prick crust with tines of fork and place in refrigerator until ready to fill
3. Place 3 cups berries in medium bowl; in separate bowl combine remaining flour, sugar, cinnamon and nutmeg; sprinkle over berries and toss gently to combine; pour into prepared tart shell; set pan on top of cookie sheet (to catch possible drips); bake in preheated oven for 50-60 minutes
4. Remove tart from oven and immediately pour remaining 2 cups of berries evenly over top. Set aside to cool (tart can be served slightly warm out of the pan, but may run a bit)
Just before serving, dust lightly with icing sugar. Serve with vanilla ice cream or fresh whipped cream.