Blueberry Tart

blueberrytartI’m sitting in my apartment utterly depressed.  It’s the day after Labor Day and it’s back to reality.  The reality that Summer is over and the blissful week at the beach is also over.  I made this blueberry tart for dessert after our last dinner.  Nothing says summer to me more than a blueberry tart.  I know I say this often but this dessert is so easy to make and that’s the whole point, it shouldn’t be so difficult to make that you can’t enjoy the process.  The only thing consoling me right now is the leftovers.

You Will Need:

  • 1 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1-2 tablespoons ice water
  • 3 pints of fresh blueberries
  • 1 tablespoon of corn starch
  • Juice of 1/2 lemon
  • 3 tablespoons sugar

1. In a large bowl, add flour, almond flour, salt, sugar and butter. 2. Use your fingers and work the butter into the flour. The result should be a crumbly mixture. 3. Add the water a little at a time and work the dough quickly together. 4. Press into a 10 inch large greased tart tin and chill in the refrigerator for 1 hour. 5. In the meantime, boil 2 1/2 pints of blueberries, corn starch and 3 tablespoons of sugar until the blueberry mixture gets thick. Let it cool. 6. Prick the bottom of the tart with a fork bake in 375 F oven for about 15 minutes or until golden. 7. Cool on a wire rack. 8. Fill the crust with the mixture. 9. I took fresh blueberries and lined it on the top of the blueberry mixture. Serve warm or at room temperature with vanilla ice cream.