Ingredients and Weight:
- 1 cup (113g) all-purpose flour, plus more for dusting
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1 tablespoon ice water
- 2 pints (500g) fresh blueberries
- 1/2 cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup (60ml) lemon juice
- 1 teaspoon ground cinnamon
Preparation Time:
30 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
- Add the egg yolk and ice water and mix until the dough just comes together. Do not overmix.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) tart pan with removable bottom. Trim the edges.
- In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Toss to coat.
- Spread the blueberry mixture evenly over the prepared tart crust.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for at least 30 minutes before serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Protein: 5g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 25g
Dish Characteristics:
- Flaky and buttery crust
- Sweet and tart blueberry filling
- Perfect for special occasions or a summer dessert
User Comments:
- "This tart is absolutely delicious! The crust is perfectly flaky and the blueberry filling is sweet and tart. I highly recommend this recipe." - Sarah
- "I made this tart for a party and it was a hit! Everyone loved it. It's so easy to make and it looks so impressive." - Jessica
- "I'm not a big baker, but this tart was so easy to make. It turned out beautifully and tasted even better." - David
Special Precautions and Tips:
- To prevent the blueberries from bursting, do not overcook the tart.
- If you don't have a tart pan, you can use a 9-inch (23cm) pie plate.
- Let the tart cool completely before slicing and serving. This will help the filling to set and prevent it from becoming runny.
