Even though autumn is creeping up on us, we’re still enjoying blueberry season, and it’s time for a straight forward blueberry tart. This one is based on the “Double Blueberry Tart” recipe in Food52’s “Genius Desserts” - a book I purchased a couple of months ago and find so enjoyable and illuminating. Not only does it offer so many great recipes but also tips and tricks from a number of talented baking and pastry professionals.
What better to pair with the tart but peach ice cream made with our delicious local west Michigan grown peaches. A match made in heaven.
For my crust I made an oat/whole wheat version of a basic pâte brisée using the food processor method. This makes plenty for two 9” tarts.
I rolled out my chilled dough and lined my 240 mm open tart ring. I can do this ahead and hold it in the freezer for a day or two before filling and baking. Love planning ahead!
The idea here is to have a jammy baked berry filling that is ultimately topped with fresh blueberries. Double whammy delight!
Heat the oven to 400ºF.
I learned this tip from my mom years ago - sprinkle a mix of equal parts flour and sugar on the bottom of the unbaked crust. It helps protect it from soggy-ness. Gotta love it.
Stir together 75 g turbinado or blond cane sugar (I use Moreno), 2 tablespoons all purpose flour, a few grates of fresh nutmeg, a large pinch of cinnamon and 1/2 teaspoon coriander. Place a scant 3 cups fresh blueberries into the lined tart shell and sprinkle the sugar mixture over them. Dot with butter.
Bake for about an hour until the crust is nicely browned and the berries bubbly. Ooooh - like blueberry jam!
Once the tart has fully cooled, the only thing left to do is top it with 2 cups fresh blueberries and dust with confectioner’s sugar shortly before serving. Whoo-hoo!
Slice it up, top with a scoop of your favorite ice cream (peach in this case) and enjoy this crispy, buttery delectable crust filled with oh-so wonderful Michigan blueberries. You can’t beat it folks!