bubbling blueberry tart

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
Sugar 1/2 cup
  1. Roll-out the dough on a well-floured surface until it is about 13 inches wide and about 1/16th inch thick.
  2. 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].
  3. Prick the bottom of the tart with a fork and place the raw tart shell in the freezer.
  4. Pre-heat oven to 350ºF.  When the oven reaches 350ºF, bake the tart shell for 15 minutes and then remove from oven to cool.
  5. 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.
  6. Toss together the blueberries with the sugar.
  7. 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.
  8. Bake for another 35 to 45 minutes, or until the fruit is fragrant and the shell is a rich golden brown.

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