Well, isn’t that just the cutest dessert you ever saw?
Mmhm. It should be. I went through my own version of blueberry tart boot camp to make it happen.
After making about one million tart crusts unsuccessfully, and getting blueberry filling stains all over my counter top, and eating at least nineteen sloppy looking tarts, I finally think I’m getting the hang of this tart making thing.
But I have a secret weapon.
It’s a …
Like, a pan for making tarts. AKA a helpful tool for wannabe fancy bakers. Here’s what it looks like.
You should probably get one, too.
Because you know you want to fall in love with fresh blueberry filling with flecks of lemon zest inside a buttery textured crust, too. You probably already did. That’s why I like you.
Fresh Blueberry Tarts; makes 5 individual tarts, adapted from Martha Stewart
For the crust
- 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1/4 cup bran cereal (added for texture; if omitting, add another 2 tbs. flour)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
For the filling
- 3 cups fresh blueberries, rinsed and dried
- 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2/3 cup sugar
- Pinch of salt
- Preheat oven to 375 degrees. In a food processor, combine flour, bran, sugar, salt, and butter; process until large moist crumbs form.
- Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of dough all over with a fork. Bake for 10-12 minutes.
- Bring 1/4 cup water and 1 cup of berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).
- In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar, and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining fresh berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture so you can go back and “pile” the tarts a bit higher once the filling has set slightly.
Sooo, that blueberry filling? Yeah, it’s pretty much dessert-worthy on it’s own. Forget the crust, for the tart pan, forget anything else in the world and just let me slurp up the fresh zingy blueberry filling for the rest of my life.
Oh, for the love of a blueberry tart. And a chocolate tart. And a strawberry peach tart. And a turtle mocha tart?
I’m jeeest a little obsessed, so prepare yourself for more tarts!