BLUEBERRY TART

12 September 2014




Is it possible to ever get sick of blueberries? In my case, I don’t think I could. We are coming to the end of blueberry season in Britain and there is a bountiful supply that have travelled a short distance to our local markets.

From June to September, blueberries are in peak season in Britain, and at their best in flavour. During this time of the year, I can’t help but stock up and try out new recipes.

Of course, blueberries are available all year round. But when you look closely at their origin on the packaging, you will see that they have travelled all the way from Spain, U.S.A and as far as Chile. When fruit has to travel such a long distance to end up on your kitchen counter, they most definitely will have lost their full flavour during their long travels. They simply do not taste the same as fruit that have been grown and picked 30km away from you.



This blueberry tart that was adapted from Martha Stewart’s recipe with a  gluten free almond crust.

INGREDIENTS FOR THE CRUST

1 1/2 cups almond meal
1/4 tsp sea salt
1/2 tsp cinnamon
1/4 tsp baking soda
2 tbsp sugar
1/4 cup chopped butter
1 tbsp water

INGREDIENTS FOR THE FILLING

6 cups fresh blueberries
2 tbsp cornstarch
2 tsp finely grated lemon zest
3 tbsp fresh lemon juice
¼ cup water
2/3 cup sugar
Pinch of salt
½ cup roasted almond flakes for decorating

METHOD

1. Preheat the oven to 350 degrees.
2. Mix the dry ingredients together and then add the butter.
3. Use your fingers to break down the butter and combine it with the dry ingredients.
4. Knead the dough until well combined.
5. Press the dough into the pie tin. Use the side of measuring cup to press it up against the side of the pie tin.
6. Bake for 10 minutes or until lightly golden. Allow to cool completely.
7. Put aside 1 cup of the best looking blueberries for the topping.
8. Add the water and 1 ½ cups blueberries to a saucepan and bring to a boil and reduce the heat.
9. Simmer for 3 – 4 minutes until the blueberries break down.
10. Mix corn starch with 2 tbsp water and add to the blueberries mixture in the saucepan.
11. Add the lemon zest, lemon juice, sugar and salt. Simmer until the mixture thickens.
12. Remove from the heat and stir in remaining 3 ½ cups blueberries. Once the pie crust has been cooled completely, pour in the berry mixture.
13. Place the reserved 1 cup blueberries on top of the mixture and in the middle of the pie. Scatter the roasted almonds on the outer perimeter of the pie, outside the fresh blueberries.


Refrigerate for at least 30 mins before serving. 

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