Fresh Blueberry Tart

One of my favorite things to do back home in the summer is to go berry picking. There's just something about Washington berries. They beat out any other berry I've had.

Last summer Dillon and I went out to my favorite berry place (Bill's Berry Farm--which Dillon thought was Billsbury Farm for a while ha) the day after I flew back from Europe. I swear, looking forward to picking those berries was the only thing that kept me awake that day.

The bushes are so chock full that you basically just walk by and stick your hands out, then bam, pounds of berries in your bucket. We ended up freezing around 4 gallon bags. Those berries have been used in many smoothies and desserts.

This tart is one of my favorite desserts. It works great with a combo of fresh and frozen berries so when blueberries were on sale last week I broke one of our fiscal fast rules and ran to get some!

Dillon was so excited to eat it, even though it was a little bittersweet since it reminds us of summer and we're not quite there yet. Regardless, the fresh taste of blueberries is great anytime!

Fresh Blueberry Tart
Adapted from Julia's Album

For the tart

1.5 cups flour
1/4 c sugar
1/8 tsp salt
10 Tbsp cold butter
2 egg yolks
1 Tbsp heavy cream
1/4 tsp vanilla

Combine the flour, sugar, and salt in a mixer until blended, then add the cold butter one tablespoon at a time until it resembles coarse sand.

In a small bowl mix together egg yolks, heavy cream, and vanilla then add mixture to flour mixture until it forms a ball.

Press dough into a tart dish. I start with the edges and form a ring, then press the remaining dough into the bottom. Cover with plastic wrap and refrigerate for on hour.

Preheat oven to 400*F

Place foil on dough then add cooking weights or rice to fill. Bake for 15 mins with the foil, then remove the foil and weights and cook for an additional 10-15 mins.

Let cool completely.

For the filling

2 Tbsp cornstarch
2 Tbsp water
4 c blueberries (2 c for boiling, 1 and 3/4 c for adding to cooked berries, 1/4 c for scattering on top)
1/3 c water
2 Tbsp lemon juice
1/2 sugar

In a pan, combine the 1/3 c water with 2 c blueberries. Bring to a boil and then simmer for 5-10 mins until the blueberries start to break down and get soft.

Mix cornstarch and water together then add to the cooked blueberries along with the lemon juice and sugar. Cook, stirring until the mixture thickens.

Remove from heat and stir in the 1 and 3/4 c blueberries. Pour mixture into prepared and cooled tart shell. Scatter remaining blueberries on top and serve.