Blueberry Tart
INGREDIENTS:
- 1 1/4 cups all-purpose flour,
(spooned and leveled), plus
more for dusting - 1/3 cup sugar
- 1 teaspoon salt
- 1/2 cup cold (1 stick) unsalted butter, cut
into small pieces - 6 cups (six 1/2-pint containers) fresh
blueberries, rinsed and dried - 2 tablespoons cornstarch
- 2 teaspoons finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup sugar
- Pinch of salt
- Thin strips of lemon zest for garnish
Preheat oven to 375 degrees.
In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed). Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add grated lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere.
Refrigerate until cool, about 30 minutes and up to overnight. Garnish with thin strips of lemon zest.