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–+ servings

Rustic Blueberry Tart

Blueberries are IT for me. Sitting down and eating a pint is no big deal. Sharing is a no-no. And finding new ways to incorporate them into baking is a must.
Prep Time30 mins
Cook Time33 mins
Total Time1 hr 3 mins
Course: Dessert
Cuisine: American
Keyword: Rustic Blueberry Tart
Servings: 8 servings
Author: Amanda Rettke

Ingredients

Tart

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon 9 tablespoons; 4 1/2 ounces cold unsalted butter, cut into small pieces
  • 1 large egg

Egg Mixture

  • 1 egg
  • 1 teaspoon cinnamon

Blueberry Sauce

  • 2 cups blueberries frozen works fine
  • 1 cup heavy cream
  • 2 teaspoons lemon juice
  • 1/4 cup powder sugar
  • 2 teaspoons cornstarch
  • 4 ounces white chocolate roughly chopped

Instructions

  • Pulse the flour, sugar and salt together in the bowl of a food processor.
  • Drop in the pieces of butter into the processor and pulse until the butter is coarsely cut in. (small pieces)
  • Gently mix the yolk then slowly add into the food processor on low.
  • Once the egg has been added, pulse for 10 second increments until the dough starts to pull together and clumps.
  • Remove dough from processor and place on a parchment lined cookie sheet. Using your hands, gently start to press the down down and out. (Not tearing) You are trying to spread the dough over the pan and a rustic oval. Once the dough is mostly flat, take a fork and pierce the dough about every inch or so. (Covering entire tart)
  • Place dough in 350 degree oven for 10 minutes.

For Blueberry Sauce

  • Place all ingredients in a sauce pan and stir over medium-low heat. Allow the corn starch to work and thicken the sauce. Once the sauce starts to thicken, remove from heat. (About 10 minutes)
  • After the tart has baked for 10 minutes at 350 degrees, you will then remove it and generously brush entire tart with egg mixture (one egg and cinnamon in a small bowl beaten until combined).
  • Pour blueberry sauce over tart and allow it to get right to the edges. Place tart back into oven for 8 minutes. (This is where the indention and groves your fingers made in the dough help, as they are natural divets for the sauce to sink into)
  • Remove tart and sprinkle white chocolate over the top, then place back in over for about five minutes, or until the chocolate is melted.