Author Notes
I was craving a blueberry pie and ended up with a fabulous blueberry tart! Then trying to combine what is good for you, dark berries, nuts, and juice with what is fun to eat.. I put together this recipe for a blueberry tart.
To test the recipe I brought it to my meeting and shared it with families who are struggling with family members who are suffering with mental illness. Thus...the title....Insanely Blueberry Tart!
—Slade
Ingredients
- Pastry
-
1/2 cup
butter
-
1 1/2 cups
flour
-
1/3 cup
powder sugar
-
Dash
salt
-
1
egg
-
1/2 teaspoon
cider vinegar
-
3/4 cup
cold water
-
1/4 cup
chopped pecans
- Berry Filling
-
6 ounces
red raspberry yogurt
-
2 cups
fresh blueberries
-
1/4 cup
sugar
-
1/4 cup
cranberry juice
-
1 tablespoon
cornstarch
-
2 cups
fresh blueberries
-
1/4 cup
raspberries for garnish
Directions
- Pastry
-
With a metal pastry blade, blend butter, flour, sugar, and salt.
-
Whisk together egg, vinegar, and water.
-
Gradually mix wet ingredients into dry ingredients. Mixture will be crumbly and will hold together when squeezed. You may not need to use all of the wet ingredients.
-
With fingers, press dough into tart pan. Dusting fingers with flour as you go.
-
Spread pecans over pastry and gently press into dough.
-
Chill pastry for 20 minutes. At this time preheat oven to 375 degrees.
-
After 20 minutes, prick pastry with a fork. Bake for 20-25 minutes or until golden brown. Cool completely.
- Berry Filling
-
Spread yogurt over cooled pastry.
Place blueberries and sugar in small saucepan.
-
Mix together the cornstarch and juice. Pour over blueberries.
Bring mixture to a boil, reduce heat and simmer, stirring and mashing mixture as it thickens. Remove from heat and cool.
-
Pour cooled filling over the raspberry yogurt. Gently place the remaining 2 cups of blueberries over filling. Press gently into filling. Refrigerate till ready to serve. Garnish with red raspberries.
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