you know it’s blueberry season when costco starts selling these massive 5 lb packages of ultra large and super sweet blueberries for $5. i picked up a package about a week ago, and after munching on them for a week decided that i needed to transform the remainder into a tart before they started to grow hairs. fortunately, i had half a pate brisee recipe left in my freezer from my stone fruit tart last week — making the tart would be a snap! take a look at the ingredient list below, only 3!
Bubbling Blueberry Tart
(makes one 9.5 to 10 inch tart)
|Pate Brisee||About half a recipe|
|Blueberries||1 lb, washed and dried|
- Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
- Fit the dough into a 10 inch tart ring, and clip off the excess pastry and reserve [note: if re-rolling is necessary, the excess pastry should not be squished together into a ball before re-rolling. Rather, place the slabs on top of each other and then re-roll].
- Prick the bottom of the tart with a fork and place the raw tart shell in the freezer.
- Pre-heat oven to 350ºF. When the oven reaches 350ºF, bake the tart shell for 15 minutes and then remove from oven to cool.
- Use a flower mold to cut the excess pastry into 40-50 small flower shapes. Place these pastry flowers on a tray and store in the freezer until ready for use.
- Toss together the blueberries with the sugar.
- When the tart shell has cooled, pour the fruit into the shell and then gently place the floral cut-outs on top of the tart.
- Bake for another 35 to 45 minutes, or until the fruit is fragrant and the shell is a rich golden brown.