Friday, June 18, 2010

Father's Day Favorite

Father's Day oincides with fresh blueberry season almost every year. Because blueberries are abundant, it's a perfect time to bake a blueberry tart. This recipes has been a favorite of mine since I first baked it in the 70's. Because some fresh blueberries are added after baking, their freshness is accented.

It's very easy to bake because the crust is pressed into the pan- you don't have to roll out a pastry dough which can be challenging. Try it and I think you'll agree.

Blueberry Tart with Vanilla Whipped Cream

If you're new to baking you'll like this crust because it is made in the food processor and pressed, not rolled, into the tart pan. Lightly dust your fingers with flour if the pastry is sticky. I like to sift a little powdered sugar on top of the tart after it has cooled. For a special touch top with whipped cream or ice cream.


1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter, cut-up
1 tablespoon distilled white vinegar

3 cups fresh blueberries, divided
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Heat oven to 400°F with oven rack in middle.

Combine flour, 2 tablespoons sugar, and salt in a food processor bowl. Add butter and pulse until dough resembles coarse crumbs with some pea-sized pieces. With processor running, add vinegar. Process until dough starts to clump together, about 10 seconds.
Gather dough into a ball and place in center of a 9-inch tart pan with removable bottom. Using your fingers, press dough out to the edges of the pan and up the sides. Lightly dust your fingers with a little flour if dough is sticky.

Sprinkle 2 cups blueberries into the tart shell.
Combine sugar, flour, and cinnamon in small bowl and mix. Sprinkle evenly over the blueberries.
Bake 50 to 60 minutes or until filling is bubbling and sugar has dissolved. Remove tart from oven and press the reserved 1 cup of blueberries into the warm fruit. Cool on wire cooling rack at least 2 hours before cutting.
Chill Vanilla Whipped Cream until serving time, then mound over tart.

BAKER’S NOTES: The filling must be bubbling all over in order to dissolve the sugar.
SECRETS TO SUCCESS: The acid in the vinegar helps make the pastry tender. The vinegar flavor completely disappears during baking.