Treat of the Week: The Perfect Blueberry Tart

With blueberries being brilliantly in season, we’ve been treated to a good many blueberry creations from my mother’s kitchen. This week’s “Treat of the Week” is a delicious and unique blueberry tart. Upon a thick, tender shortbread crust, a layer of cooked blueberries is generously spread. This sweet, wonderful layer is topped with fresh, uncooked blueberries and garnished with strips of lemon zest. (See the recipe below)

We were able to enjoy this remarkable tart with homemade peach ice cream. Luscious chunks of fresh peach added the ideal texture to this creamy treat and proved the perfect complement to the tart! My mother’s new Cuisinart Ice Cream Maker is proving to be quite handy. I can’t recommend it enough.

Here’s what you’ll need for the tart:


FOR THE CRUST:
o 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting


o 1/3 cup sugar


o 1/4 teaspoon salt


o 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

FOR THE FILLING
o 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried


o 2 tablespoons cornstarch


o 2 teaspoons finely grated lemon zest


o 3 tablespoon fresh lemon juice


o 2/3 cup sugar


o Pinch of salt

HOW TO PREPARE
1. 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).

2. 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.


3. 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.


4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add 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.

5. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.




FOR THE ICE CREAM:

Buy this...