It's berry season! My favourite time of the growing year. Strawberries, raspberries, blackberries and blueberries are my obsession when it comes to summer baking. Pies, crisps, tarts... they're all so good!
I haven't had much success growing berries. Last year I tried the ever-bearing strawberries and only got three very weird berries. This year I tried regular strawberries and a very pesky bunny kept eating them before I could pick them! If anyone has any tips on how to grow berries I'm all ears!
I came across some amazing blueberries at the farmer's market this week and decided they had to be turned into a tart. This tart has an amazingly delicate and buttery shortbread type crust that just melts in your mouth. And the blueberry topping is sweet and ever-so-slightly tart and compliments the crust just perfectly.
Rustic Blueberry Tart
1 cup butter, room temprature
1 tsp vanilla extract
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
2 1/2 tbsp cornstarch
4 cups blueberries
3/4 cup granulated sugar
3 tbsp cornstarch
1 tbsp lemon juice
1. Cream together the sugar and vanilla.
2. Slowly beat in the powdered sugar until combined.
3. In a seperate bowl, whick together the flour and cornstarch. Slowly add it to the butter mixture blending with a stand or hand mixer.
4. Transfer the dough to a parchment lined cookie sheet and press it out to form a 8"x12" rectangle. Roll up the sides to form an edge.
5. Prick the dough base all over with a fork a bake in a preheated 325˚F oven for 18-22 minutes or until just turning golden brown. Remove from the oven.
6. In a large saucepan, add the blueberries, sugar, and cornstarch and cook over med-high heat until the berries soften and the liquid thickens and becomes glossy. Add the lemon juice and remove from the heat.
7. Top the crust with the blueberries mixture and spread it out to cover the crust base. Allow the tart to cool completey before cutting and serving.
Top with ice cream, whipped cream or simply grate on a little lemon zest for a rusticly elegant dessert.