This recipe flips the traditional pie formula upside down. Instead of a flakey, neutral flavored crust with a super sweet filling, this tart features a sweet, tender Italian pasta frolla and the not-too sweet filling. The slightly cakey crust is the perfect foil for the mild flavored blueberries. —eva @myfrontburner
1 9-inch tart
large egg, plus 1 egg yolk
2 1/3 cups
1 1/2 teaspoons
unsalted butter, cooled but not straight from the refrigerator
Whisk the egg, yolks and vanilla and water in a small bowl and set aside.
Combine sugar, and zest in the bowl of a mixer fitter with a paddle attachment and mix for 3 to 5 minutes. Add the flour, baking powder and salt and mix to combine. Add the butter and mixture until just combined, but some pea-sized pieces of butter remain Add the egg mixture and until mixture comes together but is still a bit shaggy. Place the mass on a lightly floured work surface and gently knead until dough is cohesive. Divide the dough into 2 portions, with one portion slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 2 hours.
Combine 2 cups of blueberries, sugar, lemon juice and salt in a medium saucepan and turn heat on medium heat. Cover the pan and cook until the blueberries begin to release some liquid, about 5 minutes. Remove the cover and increase heat to medium-high and continue to simmer until the mixture is thickened slightly, about 10 minutes. Remove from heat and stir in remaining blueberries, lemon zest. Allow to cool completely, about 2 hours.
Adjust oven rack to center position and preheat oven to 350 degrees. Roll out the larger of the two dough’s on a lightly floured work surface into an 11-12 inch circle. Transfer the dough into a 9-inch tart pan with a removable rim. Roll the rolling pin back and forth over the top of the tart pan to cut off excess dough. Fill the dough-lined pan with the chilled blueberry mixture and smooth the top.
Place the second dough on the lightly floured work surface and roll it out into a 9 to 10 inch circle. Using a knife or a pastry wheel, cut into ¾-inch strips. Lay half of the strips diagonally across the top of the tart and lay the remaining strips diagonally in the opposite direction. When laying the strips, leave a 3/4- inch space between the strips.
Bake the tart until the crust is golden brow, 35 to 40 minutes. Remove from the oven and allow to cool on a rack for 15 minutes. Remove the rim of the pan and allow the tart to cool completely before serving, about 2 hours.
Combine cream and lemon curd in bowl of standing mixer fitted with the whisk attachment. Whip on medium speed until medium peaks form, about 2 minutes.
Cut the tart into wedges and serve with lemon cream topping.