Blueberry Tart Recipe
Blueberry rum, lemon juice, simple syrup
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Ingredients
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Blueberry Rum Filling
Tart Shell
Finishing
Method
Tart Shell
- 1
Make dough
Combine flour, sugar, and a pinch of salt in a medium bowl. Add cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces.
- 2
Add ice water and chill
Sprinkle ice water over the mixture a teaspoon at a time and gently mix until the dough just comes together when pressed (do not overwork). Form into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Roll and blind bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a circle about 1/8" thick and large enough to line a 9-inch tart pan (or six 4-inch tartlets). Gently press into the tart pan, trim excess. Prick the bottom lightly with a fork. Line with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, brush bottom with beaten egg wash to seal for 2 minutes, then return to oven and bake 6–8 minutes more until light golden. Let cool slightly.
Blueberry Rum Filling
- 4
Prepare cornstarch slurry
In a small cup, whisk the cornstarch with the cold water until smooth and set aside.
- 5
Cook blueberries
In a medium saucepan over medium heat, combine the fresh blueberries, dark rum, fresh lemon juice, simple syrup, and a pinch of salt. Stir and bring to a gentle simmer. Cook for 4–6 minutes, stirring occasionally, until the berries begin to release juices and soften.
- 6
Thicken filling
Stir the cornstarch slurry once more and add it to the simmering blueberry mixture. Cook for another 1–2 minutes, stirring, until the filling thickens and becomes glossy. Remove from heat and let cool slightly (5–10 minutes). If you prefer a smoother filling, gently press the mixture through a coarse sieve to remove some skins; otherwise leave chunky.
- 7
Adjust flavor
Taste the filling and add additional simple syrup if you want it sweeter (up to 1 tbs), or another 1/2 tbs lemon juice if it needs more brightness. Stir and cool to warm temperature before filling the tart shell.
Assembly & Finishing
- 8
Fill tart
Spoon the warm blueberry rum filling into the cooled tart shell, spreading evenly to about 1/4 inch from the edge. Smooth the top with the back of a spoon.
- 9
- 10
Cool and serve
Allow the tart to cool to room temperature (at least 30 minutes) so the filling sets. Dust lightly with powdered sugar just before serving. Serve at room temperature or slightly chilled. Garnish with extra fresh blueberries or a small mint sprig if desired.