Martha Stewart has done it again! This blueberry tart is absolutely delicious (and pretty healthy.)
You can find this recipe in original format here!
We made this tart this past weekend, and my entire family absolutely loved it. This tart is full of blueberries, which are LOADED with antioxidants and fiber. That amazing color blueberries pack is how you know the antioxidants are packed in there too. You should be eating some kind of berry every single day!
1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup sugar
1/4 teaspoon salt
8 Tblsp (1 stick) cold unsalted butter, cut into pieces
*We used a pre-bought crust from Pillbury, and it was fantastic. So do however much work you want to.*
6 cups fresh blueberries (about 5-6 small containers), rinsed and dried
2 Tblsp corn starch (Or you can double it and use 4 Tblsp flour)
2 Tsp Lemon zest*
3 Tblsp Lemon Juice*
2/3 cup sugar
Pinch of salt
*Lemon zest and juice will take about 2 lemons*
For the crust:
1. Preheat oven to 375 degrees. Combine crust ingredients in food processor and process until large crumbs form so that dough holds together when squeezed.
2. Transfer dough (or pre bought crust) to 9 inch tart pan. Press evenly into bottom and sides of tart pan. Freeze until firm, about 15 minutes. (This is not necessary if you are using a pre-made crust. Prick the bottom of your crust (made or pre-made) all over with a fork. Bake until golden, 20 -25 minutes, or however long your crust says to bake it!
For the filling:
3. While cooking tart, begin prepping filling. Reserve 1 cup of the blueberries and set aside for topping. In a medium sauce pan bring 1 1/2 cups of blueberries and 1/4 cup water to a boil on high heat. Reduce heat and let simmer until blueberries begin to break down, 3-4 minutes. Continue to let berries break down for a few minutes.
4. In a small bowl mix cornstarch with 2 Tblsp water, and add to berries once they have begun to break down. Add lemon zest, lemon juice, sugar, and salt to mixture. Bring mixture to boil and reduce the heat. Let simmer, stirring occasionally until mixture begins to thicken. Remove from heat.
5. Stir in remaining 3 1/2 cups berries with hot berry mixture. Immediately pour all filling into the tart shell, smooth with a spatula, and place remaining 1 cup freshberries on top by pressing into hot filling.
6. Allow to cool several hours or overnight in the refrigerator.
This whole tart only contains 2017 calories (when using a pre bought crust), which means you can eat an entire eighth of this tart for only 250 calories! Not to mention getting almost a full cup of berries in a 1/8 serving!
Eat up! This is fresh and oh so delicious!