![]() ![]() ![]() To Bake the Tart: You’ll need a 9″ tart pan for this recipe, like this one.You just want to rub it in the sugar until it’s fragrant and delicious. ![]() The lemon zest adds a nice little touch of tart balance to the sweetness of the blueberries. Blueberries also have pectin (which is a thickener) in them, so don’t worry about not having enough cornstarch. For the Filling: You can use fresh or frozen berries for the blueberry tart filling since you are cooking it before baking.You want to make the dough ahead of time to allow for chilling to help it hold it’s shape. I’ve put it in the recipe card below, but if you visit the original post, I’ve got some pointers and tricks for making a crust you’ll be happy with. For the Crust: You’ll need a double batch of sweet tart crust.It’s simple and decadent all at once, which often makes for the best desserts, don’t you think? How to Make Blueberry Tart I’ve tweaked the original recipe a bit for my purposes, including using my own tart crust recipe. Apparently it’s become something of a habit, because making food pretty has become one of my favorite things to do. It’s one of the first times I remember working with pastry for the express purpose of making a dessert beautiful, even though it was always a simple wide lattice. When I was a teenager, my sisters and I would make these blueberry squares for any potluck or picnic we headed to. This is a rather nostalgic recipe for me. Beautiful and delicious, you can use fresh or frozen berries for this tart. This Blueberry Tart recipe features a lightly sweet pastry crust bursting with a blueberry filling with a hint of lemon. ![]()
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