Goe Eat: Blueberry Tart

My favorite desserts are rustic — very evidently homemade & from scratch — pies & tarts. I’ve never been big on cookies, cupcakes or even traditional cake. A sweet filling paired with an almost savory crust allows for so many different textures and flavors in one bite.

That being said, when you just want to whip something up, it’s good to have a go-to (or a Goe-to ;), ba boom tzzz) that you know is fool proof. In less than an hour, I can make this recipe without even checking for measurements. It’s just right there in my brain, ready for whenever the mood strikes.

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Let’s get this thing going

Blueberry pie/tarts and I have a very long history.  When I was about 12/13, I lived in Stockholm, Sweden. Right next door to where my family lived, in the city center, there was a bakery called Thelins Konditori and they made blåbärspaj (blueberry pie). I ate it damn near every single day of the year I lived in that city… I’m not exaggerating. I even wrote a poem that was published in a children’s poetry book across Scandinavian international schools. You can read it below:

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It (the poem) wasn’t my greatest piece of work but I remember fondly scribbling it down and asking my English professor if he thought I had a chance of it being published. We just laughed. Then it was published. We laughed again.

Now that you have the back story, you understand that blueberry pie has a special place in my heart and so does this recipe.

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Into the oven we go // halfway done

Ingredients:

Blueberry Filling
1 small (about 1-2 pints) bag of frozen blueberries
Juice of half a lemon
Zest of 1 lemon
1/4 cup of granulated sugar
1 TBSP cornstarch

Tart Shell
180 g all-purpose flour
115 g cold unsalted butter
55 g granulated sugar
1/4 tsp salt
1 large egg
** Optional, if your dough is still too dry you can add cold water or milk until it reaches a firmer dough consistency

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Flour the rolling pin, the table and constantly sprinkle flour on top and underneath while rolling out, so the dough doesn’t stick and break.

Directions:

  1. Preheat oven to 350 degrees F or 175 degrees C.
  2. Either cut in cold butter to the flour or use a food processor.
  3. Once the butter is pea sized, add the sugar, working it all in.
  4. Then add the egg, working in the liquid and forming the dough into a ball (add a tablespoon of water or milk in at a time, working it all in before adding another, to make a firm//fully incorporated dough).
  5. Place in the freezer to chill for a few minutes and then roll it out to place in your 8 inch pie tin//dish.
  6. Dock the dough by pricking it evenly with a fork — this allows air to escape while it’s par-baking so it doesn’t rise.
  7. Place in oven to par-bake for 5 – 10 minutes.
  8. While the dough is chilling & baking you can get your blueberry filling going in a medium sized sauce pot. Add the frozen blueberries, lemon juice, lemon zest, cornstarch and sugar over medium heat.
  9. Get the mixture to a low simmer.
  10. Let it reduce//thicken and melt the sugar.
  11. When the dough is done par-baking your blueberry mixture should be ready. Fill the par-baked shell with the blueberry filling and place it back into the oven to cook for 20-25 minutes or until the pie crust is turning a light golden brown.
  12. Serve hot with ice cream or cold with whipped cream or coconut cream.
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Docking the tart crust 

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Cooking the blueberry filling

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Slice it up

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Dinner Menu: minestrone & blueberry tart

xo Mademoiselle Goe

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