It's blueberry picking season!! If you have extra blueberries, you have to make this amazing tart! It is so fresh, delicious, and is always the first thing I make after blueberry picking with my family. Happy picking!!!
-1 3/4 + 2 tablespoons flour
-9 tablespoons unsalted butter (softened)
-1 egg divided (set aside egg white)
-4 1/2 tablespoons granulated sugar
3 tablespoons cornstarch
3 tablespoons water
1/2 teaspoon salt
3 pints blueberries
1/2 cup granulated sugar
3 tablespoons Chambord
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
-Preheat the oven to 400F and take out a 9 inch tart pan with a removable bottom.
-In a large bowl combine the flour, butter, egg yolk, and sugar.
-Knead with your hands until just blended.
-Add the dough to the tart pan. Pushing down to form an even layer.
-Take a fork and prick the dough all over to prevent puffing.
-Bake for 15 minutes or until golden brown.
-Lightly whisk the egg white.
-As soon as you take the tart out of the oven, quickly brush the hot tart shell with the whisked egg white using a pastry brush.
-Take out and let cool completely. (leave the tart in the pan)
-On the stovetop over medium heat, add in the cornstarch, water, salt, sugar, and the blueberries.
-Heat until it thickens and boils, making sure to stir constantly. **Only allow it to boil for 1 minute.
-Remove from the heat and stir in 3 tablespoons of Chambord.
-Let blueberry mixture cool slightly.
-While cooling make the whipped cream. To a cold mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer, blend on high for 5 minutes until a thick whipped cream forms.
-Spoon the blueberry mixture onto the tart.
-Slice and serve with a side of whipped cream!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet