Fresh Blueberry Tart

By ezunich

Ingredients

• Crust
• 1 1/4 cups all purpose flour
• 3 tbs (packed) powdered sugar
• 1/4 tsp salt
• 10 tbs (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• Filling
• 3/4 cup sugar
• 3 tbs cornstarch
• Pinch of salt
• 2 tbs cold water
• 2 tbs fresh lemon juice
• 1 tbs unsalted butter
• 1 tsp grated lemon peel
• 6 cups fresh blueberries (from about seven 1/2-pint containers)
• Lightly sweetened whipped cream

Details

Servings 8

Preparation

Step 1

Crust:
Preheat oven to 350°F. Blend flour, sugar, and salt in processor 5 seconds. Add butter; using on/off turns, blend until clumps form. Gather dough into ball. Press dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom; pierce all over with fork. Bake crust until golden, about 25 minutes. Cool completely.

Filling: Whisk sugar, cornstarch, and salt in medium saucepan to blend. Gradually add 2 tablespoons cold water and lemon juice, whisking until smooth. Add butter and lemon peel. Add 2 cups berries and mash coarsely with potato masher. Cook over medium heat until mixture thickens and boils, stirring occasionally. Remove from heat. Fold in remaining 4 cups berries. Transfer filling to prepared crust. Refrigerate until cold, at least 1 hour. (Can be prepared 1 day ahead. Cover loosely with foil and heep refrigerated.)

Remove tart from pan. Cut into wedges; serve with whipped cream.