Simple blueberry tart: blind bake a reliable butter-rich pastry crust in a 10" tart tin with a loose bottom. I like the Genius-anointed foolproof crust on Food52.
Make a vanilla pastry cream*; while the custard is simmering, soften one 1 1/2 teaspoons of gelatin in 2 teaspoons of water. When you remove the custard from the heat, whisk in the softened gelatin. Strain the custard, cool and then chill in the refrigerator for at least four hours.
While the custard is chilling, make the blueberry filling: Cook one cup of fresh blueberries in a small heavy saucepan and with about 1/4 cup of water, 2 heaping tablespoons of apricot jam, and the juice of a lemon. When the berries are soft, use a potato masher to crush them; stir well and simmer for about five minutes. Stir in 1 teaspoon vanilla and 4 cups of fresh blueberries, gently tossing the berries in the sauce. Chill.
About an hour before serving, spread the pastry cream into the cooled tart shell; top with the blueberry filling. Chill. Serve with a smile.
#Blueberries #summer #pastrycream #tart #blueberry #HowMotherCooks #cheatcode
* I use Alice Medrich's recipe for vanilla pastry cream made with fine rice flour; you can find it on Food52
You can make all three components of this a day or two beforehand.
I always make 4 pie crusts at a time and freeze the ones I don't use, so for this tart, I just reached into the freezer for The single crust needed.