Blueberry Tart!

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!!!

Ingredients:

Tart:

-1 3/4 + 2 tablespoons flour

-9 tablespoons unsalted butter (softened)

-1 egg divided (set aside egg white)

-4 1/2 tablespoons granulated sugar

Filling:

3 tablespoons cornstarch

3 tablespoons water

1/2 teaspoon salt

3 pints blueberries

1/2 cup granulated sugar

3 tablespoons Chambord

Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Next Step:

-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!

-ENJOY!!!

*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet