I think tarts are some of the most underrated desserts out there. Not only are they appropriate to consume at any time of day, like at breakfast with tea, or as a dessert with a dollop of whipped cream or ice cream. But they are also so versatile and can be made with any kind of ingredients you can imagine. From savory to sweet, filled with berries or stone fruits, chocolate or caramel, tomatoes and cheese, chicken and oregano, the possibilities are endless!
My new-found love for tarts originated from the urgency to create something with the several containers of blueberries we had in the fridge that were quickly spoiling. I needed a recipe that was quick and simple, which showcased blueberries and required LOTS of them.
This crust recipe is DIVINE, let me tell you. The edges get so crispy and nutty. The sugar caramelizes and gives it a whole new depth of flavour. It was probably my favourite part of the tart and I think it’ll be my go to crust recipe for future tarts I make.
INGREDIENTS:
For the crust:
1 cup all purpose flour
2 tbsp granulated sugar
1/8 tsp salt
1/2 tsp ground nutmeg
1/2 cup cold butter, cubed
1 tbsp vinegar
For the filling:
4 cups fresh blueberries
1/2 cup granulated sugar
2 tbsp all purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp lemon juice
For decoration (optional):
1/4 cup powdered sugar
INSTRUCTIONS:
- In a small bowl, combine flour, sugar, nutmeg and salt; cut in butter until crumbly.
- Add vinegar, tossing with a fork to moisten.
- Press onto bottom and up the sides of a lightly greased 9-in. tart pan with removable bottom.
- For filling, lightly crush 2 cups blueberries in a bowl. This can be done with a pastry cutter, or a fork.
- Combine the sugar, flour, lemon juice, cinnamon and nutmeg; stir into smashed blueberries.
- Spread mixture evenly into crust. Place tart pan on a baking sheet.
- Bake at 400° for 40-45 minutes or until crust is browned and filling is bubbly.
- Remove from the oven. Cool on a wire rack.
- Once cooled, dust with icing sugar.
ItsOnlyCiara 