- 6
Ingredients
- 60g unsalted butter, at room temperature
- 2/3c icing sugar, plus extra to dust
- 2 egg yolks
- grated zest of 2 oranges
- 3/4c dessicated coconut
- 300g fresh or frozen (thawed) blueberries
- Juice of 1 lemon
- 2tsp cornflour
- Polenta pastry
- 1 1/4 c plain flour, plus extra to dust
- 1/4c fine polenta
- grated zest of 1 lemon
- 115g chilled unsalted butter, chopped
- 1 egg, lightly beaten with 1 1/2T EVOO
- Topping
- 60g unsalted butter
- 3/4c plain flour
- 1/2 caster sugar
- 1/2 dessicated coconut
- 1 vanilla bean, seeds scraped
Preparation
Step 1
For the pastry, place the flour, polenta, lemon zest and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the beaten egg and oil to the food processor and whiz until the mixture comes together in a smooth ball. Shape the dough into a disc, then enclose in plastic wrap and chill for 1 hour.
Meanwhile, for the topping, mix the melted butter, flour, caster sugar, coconut and vanilla seeds together in a bowl until well combined. Spread onto a baking paper lined tray and chill in the fridge with the pastry until set. Once set, place the mixture in a food processor and pulse until it resembles breadcrumbs. Set aside.
Preheat the oven to 160C.
Roll dough out on a floured work surface to 3-4mm thick, then use to line a 35cmx8cm loose bottomed tart pan. Prick pastry base with a fork, then line with baking paper and fill with weights. Bake for 25 minutes or until the pastry is dry to the touch. Remove the paper and weights.
Increase oven temp to 170C.
Beat the butter and 1/2c icing sugar until thick and pale. Beating well after each addition, add the egg yolks, then the orange zest, and finally the desiccated coconut, then beat until smooth. Pour into the tart shell. Combine the blueberries, lemon juice, cornflour and remaining 50g icing sugar in a bowl, then scatter over the tart.
Spread the topping mixture over the berries, then bake for 45 minutes until the topping is golden and berries are bubbling.
Allow to cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Dust tart with icing sugar then slice and serve.