Summer Blueberry Tart
Embrace the vibrant flavors of summer with this irresistible Summer Blueberry Tart, a perfect blend of buttery crust, silky vanilla custard, and a burst of fresh blueberries. This recipe guides you through creating a tender, homemade pastry shell filled with a rich custard made from creamy milk, heavy cream, and egg yolks, expertly thickened and lightly sweetened. Topped with a layer of juicy blueberries and an apricot glaze finish, this tart is as visually stunning as it is delicious. Ideal for summer gatherings or as an elegant dessert centerpiece, this easy-to-follow recipe will become your go-to treat for celebrating the berry season. With its harmonious medley of textures and flavors, this tart promises to impress any crowd.
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Recipe Information
Ingredients
- 220 grams All-purpose flour
- 50 grams Granulated sugar
- 120 grams Unsalted butter (cold, cubed)
- 3 tablespoons Cold water
- 500 grams Fresh blueberries
- 250 milliliters Whole milk
- 150 milliliters Heavy cream
- 3 large Egg yolks
- 60 grams Granulated sugar
- 20 grams Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the flour and 50 grams of sugar. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base with a fork.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until lightly golden. Allow the crust to cool completely.
To make the custard, heat the milk and cream in a saucepan over medium heat until just shy of boiling. Remove from heat.
In a separate bowl, whisk the egg yolks, 60 grams of sugar, and cornstarch until pale and smooth. Gradually pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook on low heat, stirring continuously until thickened. Remove from heat and stir in the vanilla extract. Let the custard cool slightly, then pour it into the cooled tart shell and spread evenly. Chill for 1 hour.
Once the custard is set, arrange the blueberries on top of the tart in an even layer.
In a small saucepan, heat the apricot jam and water until melted and smooth. Brush the glaze over the blueberries to give them a shiny finish.
Refrigerate the tart for at least 1 hour before serving for the best results.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 25.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
