Nothing says summer more than the abundance of fresh fruit available in Southern California. We are spoiled with piles of fragrant strawberries, perfectly ripe peaches, and dark sweet cherries, to name a few. When you can get several baskets of fresh blueberries for just a few dollars, you have the chance to try some new recipes- if you can stay away from the old favorites!
This double blueberry tart is one of our family favorites. Everyone loves the fresh blueberry flavor, and I love that it is one of the fastest desserts to put together. It travels well and is perfect for a BBQ or a picnic at the beach during the long summer evenings.
This tart only has a few simple ingredients and comes together quickly. The filling gets thick and sweet, and is excellent stirred into some Greek yogurt in the morning, and spooned over some ice cream after an afternoon of swimming. The recipe comes from The Best of Sunset published 1987, and I have been making it every summer since then!
Double Blueberry Tart
adapted from The Best of Sunset (1987)
6 cups blueberries
9 tablespoons sugar- you can use a bit less if the berries are super sweet
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1 tart crust
Slightly sweetened whipped cram
1. Combine 4 1/2 cups of blueberries, sugar, lemon zest and juice in a medium sauce pan. Bring to a boil over high heat, stirring often until the berries are as thick as soft jam, 12-15 minutes. Let cool. When filling has cooled, pour into a fully baked tart crust, spreading evenly over the crust. Top with remaining fresh blueberries to completely cover the surface.
Serve topped with whipped cream.
Sweet Tart Dough
via Baking: from my home to yours
1 1/2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
9 tablespoons butter
1 beaten egg yolk
Combine flour, sugar, salt and butter in the bowl of a food processor, pulse until mixture is crumbly. Add the egg yolk and process until dough just comes together. Turn the dough out on your work surface and lightly knead until all the dough comes together. Gently press dough into a 9 inch tart pan. Freeze for 30 minutes. Press a lightly buttered sheet of foil against the crust (the freezing eliminates the need for weighs). Bake in a 375 degree oven for 25 minutes. Remove the foil and bake an additional 5-8 minutes until golden brown.
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