Tarte Aux Myrtilles D'ete (Summer Blueberry Tart)

Yield > 8
Servings
Keys : Desserts Berry Berries French France European
Mediterranean
Ingredients :
PATE BRISEE
1 1/2 cup Unbleached white flour
2 tbl Sugar
1/2 cup Butter, chilled cut into
small pieces
1 x Egg yolk
1 tbl Fresh lemon juice
1 tbl -Cold water, more if
needed
FILLING
5 cup Fresh or frozen blueberries
2 tbl -Water
1/3 cup Sugar
1 tbl Cornstarch, dissolved in:
2 tsp -Water
OPTIONAL
1/2 pt Heavy cream, whipped
Method :
• FOR THE PATE BRISEE, stir the flour and sugar together
in a mixing bowl.
• Cut the chilled butter into small pieces and drop into the
flour. With your fingers, lightly and quickly rub the butter and
flour together until the mixture becomes crumbly, or cut it in
with a knife or pastry cutter. Whisk together the egg yolk,
lemon juice, and 1 tablespoon of water. Sprinkle the liquid
over the butter-flour mixture and continue to stir or rub this
mixture between your fingers until a ball of dough forms. Be
careful not to overwork the dough. If the mixture is crumbly,
add up to one more tablespoon water, sprinkling it over the
dough and lightly kneading it into a ball.
• On a floured board and with a floured rolling pin, roll out
the dough into a large circle. Gently lift it into a 9- or 10-inch
pie plate or tart tin.
• Patch any holes in the crust with bits of dough and trim
the edges. Flute the crust. Chill for 2 hours.
• Preheat the oven to 375 F.
• Place a sheet of aluminum foil in the bottom of the crust
and fill it with dried beans or rice to weigh it down during
baking. Bake for 15 minutes.
• Remove the crust from the oven and carefully lift out the
foil and beans.
• Bake for 5 minutes more. Cool.
• TO MAKE THE FILLING, heat in a small saucepan 2 cups
of the blueberries, 2 tablespoons of water, and the sugar.
Crush a few berries with a spoon to release the juice. When
the berries have softened and become juicy, add the
cornstarch mixture. Simmer on low heat for about 10 minutes,
stirring occasionally, until the mixture thickens. Remove it
from the heat and fold in one more cup of blueberries. Pour the
berry mixture into the baked pie shell. Top with remaining 2
cups blueberries. Cool for at least one hour.
• Serve plain or topped with fresh whipped cream, if
desired, or sweetened Creme Fraiche.