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Blueberry Tart

Blueberry Tart
PREP TIME
20 min
COOK TIME
1h
YIELDS
8 servings

Adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli © Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Ingredients

Cooking spray
1
cup all-purpose flour + 1 Tbsp
cup granulated sugar + 1 ½ Tbsp
¼
tsp kosher salt
½
cup (1 stick) unsalted butter, cut into pieces
2
egg yolks
4
cups blueberries
1
lemon, zest and 1 Tbsp juice
1
Tbsp juice
½
tsp ground cinnamon
¼
tsp ground nutmeg
Confectioners' sugar, for dusting
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Directions

Step 1

Special equipment: a 9-inch springform pan

Step 2

Preheat the oven to 375ºF. Coat a 9-inch springform pan with cooking spray.

Step 3

Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.

Step 4

Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.

Step 5

Just before serving, dust with confectioners’ sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.

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