Blueberry Tart

🧂 Ingredients

• ½ cup unsalted butter

  (softened, at room temperature)
• ¼ cup sugar
• 1 large egg

  (beaten)
• 1 teaspoon vanilla extract

  (or almond extract)
• ⅛ teaspoon salt
• 1 ½ cups all-purpose flour
• 2 cups blueberry pie filling

  (see recipe [https://bakeitwithlove.com/blueberry-pie-filling/] or use your favorite brand)
• 2 cups fresh blueberries

  (divided - 2 portions of 1 cup each)

Instructions

• 1 In a mixing bowl or the bowl of your stand mixer, beat the butter until
  softened, then add the sugar and beat until light and fluffy. Gradually
  incorporate the beaten egg, vanilla extract, and salt until smooth.
• 2 Add the flour and mix until the ingredients are thoroughly incorporated and you
  are left with a loose, crumbly texture. Form the crumbly mixture into a ball and
  wrap it tightly with plastic wrap then flatten it into a disc shape.
• 3 Chill the wrapped dough in the refrigerator for 30 minutes or in the freezer for
  10-20 minutes (just until the dough is firm). Once firm, grease an 8-9" tart
  pan.
• 4 Now, you may either roll out the dough before transferring it to the tart pan,
  or place it in the pan and use your fingers to spread it evenly across the
  bottom and up the sides. Trim any excess dough that extends past the pan and use
  a fork to prick or "dock" the pastry crust all over the bottom. (*See note)
• 5 Preheat your oven to 350°F (175°C) and place a baking sheet inside. As it
  preheats, pop the crust into the freezer for 15 minutes to set. After 15
  minutes, cut a sheet of parchment paper or foil that is slightly larger than
  your tart crust, place it in the center with the edges extending past the crust
  for easy removal.
• 6 Fill your lined tart crust with pie weights to prevent it from puffing up as it
  bakes. Then, place your prepared crust on the preheated baking sheet and bake in
  the oven for 10 minutes. Remove the weights and parchment paper or foil. Do not
  turn off the oven.
• 7 Once the crust is ready, mix the blueberry filling (*see note) with 1 cup of the
  fresh berries then transfer into the par-baked tart shell.
• 8 Place the blueberry tart back on the baking sheet and bake it on the center rack
  at 350°F (175°C) for 40 minutes, or until the berries are bubbling and the crust
  is golden brown.
• 9 Once done, remove the tart from the oven and top it with the remaining 1 cup
  portion of fresh berries. Allow the blueberry tart to cool completely on a wire
  cooling rack before removing it from the tart pan to serve.

Nutrition Info