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Cookie-Crusted Blueberry Tart

Crust from Bon Appetit Magazine, May ‘98, Chef Eric Crouillere-Chavot; filling modified from Classic Home Desserts, Richard Sax

Blueberry Tart

yield: one tart, about 10 servings
equipment: 10-inch tart pan with removable base

Crust

  • 1-1/4 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
  • 2 tablespoons (about) water

Blend flour, powdered sugar and salt in food processor or bowl. Add butter and process, or cut in with a pastry blender, until a coarse meal forms. Add water 1 tablespoon at a time; process (or stir) until moist clumps form. Gather dough into a ball, flatten to a disk. Transfer to a 10-inch tart pan with a removable bottom. Press over bottom and up sides of pan. Pierce all over with a fork. Freeze 30 minutes. Bake in preheated 350°F. oven until evenly brown, about 20 minutes. Cool completely before filling.

Filling

  • 6-7 cups fresh blueberries, picked over
  • 1/4 cup water
  • 1/3-2/3 cup sugar (depending on sweetness of berries)
  • 3 tablespoons plus 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 lemon
  • pinch freshly ground pepper (optional)
  • lightly sweetened whipped cream, buttermilk sorbet, or vanilla ice cream, for serving (optional)

Combine 3 cups blueberries with the 1/4 cup water in a saucepan. Blend together the sugar (start with smaller amount), cornstarch and cinnamon in a small bowl. Use a zester or vegetable peeler to remove the zest (yellow part of skin only) from the lemon; reserve a few long, thin strands of zest for garnish. Finely chop the remaining zest and add to the sugar mixture. Juice the lemon and completely stir the juice into the sugar mixture.

Bring the berries and water pan to a boil. Add sugar-cornstarch mixture and boil gently, uncovered, stirring constantly, until thickened, about 3-5 minutes. Add pinch of pepper if desired. Remove from heat, place a sheet of waxed paper or plastic wrap directly on the surface and chill, stirring occasionally, until completely cooled.

Stir the uncooked blueberries into the cooled berry mixture. Pile mixture into cooled tart shell, garnish with strands of reserved lemon zest. Chill if not serving immediately, removing tart from refrigerator 30 minutes before serving with any of the suggested garnishes.

Buttermilk Sorbet

Yield: one quart

  • 1/2 cup plus 2 tablespoons honey
  • 3 1/2 cups buttermilk
  • 1/3 cup light corn syrup

Melt honey in a pan, remove from heat. Add corn syrup, then stir in buttermilk. Chill well then freeze in 1 quart ice cream freezer, following directions.