Blueberry Tart

Cinnamon spiced berries in a lemony pastry, topped with sweetened sour cream. Need I say more?

Pastry

  • 6 tablespoons butter
  • 3 tablespoons sugar
  • 1 small egg, lightly beaten (about 2 tablespoons)
  • ½ teaspoon vanilla extract
  • ½ cup whole wheat pastry flour
  • ½ cup, plus 2 tablespoons white flour
  • ¼ teaspoon salt
  • 1 to 2 teaspoons finely grated fresh lemon zest

Beat the butter and sugar together, until pale and fluffy. Beat the egg into the mixture. Add vanilla and beat it well. Add the flour, salt and zest, and mix in at a low speed, just until the mixture forms a dough.

Form the dough into a 5 to 6 inch disc. Seal the dough into an airtight container, and chill for at least 30 minutes.

Roll the dough out between two pieces of wax paper, until it is large enough to fit your baking pan (I used an 11 inch tart pan). Remove the top sheet of paper, and carefully fit the dough into the baking pan. Remove the other piece of paper, and work the dough into the corners of the pan. Trim the excess dough level with the pan. Prick the bottom of the pastry with a fork to keep it from puffing, and bake for about 15 minutes, at 375oF, or until lightly brown. Allow it to cool.

Filling

  • 4 cups fresh blueberries, divided
  • ¾ cups sugar
  • 2 tablespoons arrowroot starch
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon

Fill the baked tart shell with 2 cups of berries.

In a medium sauce pan, mix together the sugar and starch. Add the water, lemon juice, cinnamon, and remaining 2 cups of berries.

Cook over medium heat, stirring constantly, until the mixture bubbles and thickens. Spread the cooked berries over the fresh berries, and chill the tart for at least 1 hour.

Topping

  • 16 ounces sour cream
  • 3 tablespoons sugar

Mix together the sour cream and sugar. Carefully spread the mixture over the cooled tart. Bake for 10 to 15 minutes, at 350oF, or until slightly set.

Cool and serve. This can be garnished with additional berries.

Recipe by Jane Blaisdell, 2019.

Unknown's avatar

Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

Leave a comment