BLUEBERRY TART

Blueberry Tart image

Provided by Valerie Bertinelli

Categories dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 11

Cooking spray
1 cup all-purpose flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zest and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, for dusting

Steps:

Special equipment: a 9-inch springform pan
Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.