Blueberry Tart Recipe
Discover the delight of baking with blueberries this fruit season. The transformation of blueberries through heat processing not only accentuates their aroma, taste, and color but makes them my absolute favorite. This Blueberry Tart Recipe sticks to its classic roots with a twist: a rich mixture of eggs and sour cream poured over blueberries that bakes into a delicate cream, creating a perfect harmony with the tartness of the fruit.
Whether using fresh or frozen blueberries, or even substituting with other seasonal fruits, this recipe is versatile and guaranteed to please.
Begin by preparing the dough. Whether using a food processor or by hand, combine the flour, cold butter, egg yolk, 1 teaspoon of sour cream, salt, and 40g of sugar in a mixing bowl.
Mix until all the ingredients are well combined.
Form the mixture into a ball, wrap in cling film, and refrigerate for 30-60 minutes.
In the meantime, prepare the cream filling by mixing together the sour cream, 2 eggs, 4 tablespoons of sugar, corn starch, and vanilla extract in a bowl.
Roll out the dough into a round sheet and fit it into a tart or cake pan, ensuring the edges are about 2 cm high.
Distribute the washed and well-drained blueberries evenly over the dough base and sprinkle with 1-2 tablespoons of sugar.
If using frozen blueberries, add them directly without thawing.
Gently pour the cream and egg mixture over the blueberries, ensuring the edges are slightly higher than the filling by 2-3 mm.
Bake in a preheated oven at 180°C for 30-35 minutes, noting that the tart will puff up slightly during baking.
Upon cooling for 30-60 minutes, the tart will settle as expected.
For optimal enjoyment, serve the tart perfectly chilled, allowing the flavors to fully meld.
Enjoy your exquisite homemade Blueberry Tart, a perfect blend of creamy and fruity flavors bound to be a hit for any occasion.
