Dan’s Best Blueberry Tart – EVER

This tart is the best thing ever. Dan knows it. Everyone who eats it knows it. He makes it every time he comes to visit us (Dan is Mimi’s husband. Mimi is Alan’s best cousin.) In addition to being Alan’s best cousin’s husband, he is a fine, wonderful, funny person in his own right! (Aunt Elaine describes him as ‘delicious’. . .). We don’t invite Dan to come down specifically because of his tart making expertise, but we do start talking about ‘the Tart’ whenever we hear that Dan is coming into town. This time Dan and Mimi came for Jared’s wedding and we got a couple extra days out of them. So happy! The Tart was made for the post-wedding brunch.

Here is the recipe. So so so delicious.

Dan’s Best Blueberry Tart (from Dan Clark’s repertoire)

 blueberry-tart

blueberry-tart

Photo by: Mimi Weinberg

Preheat oven to 350°

Ingredients:

Crust Ingredients:

1 ¼ C sugar

3 Tbsp powdered sugar (packed)

¼ tsp salt (Dan doesn’t use this….)

10 Tbsp chilled unsalted but cut into

½” cubes

Filling Ingredients:

¾ C sugar

3 Tbsp cornstarch

Pinch of salt (Dan doesn’t use this)

2 Tbsp cold water

2 Tbsp fresh lemon juice

1 Tbsp unsalted butter

1 tsp grated lemon peel

4-5 Cups fresh blueberries

Instructions:

For the Crust: Preheat oven to 350°, Blend flour, sugar and salt in a food processor for 5 second. Add butter, and using on/off bursts, blend until clumps form. Press dough over the bottom and up the sides of the Tart pan with removable bottom. I’ve seen Dan make this crust and he actually rolls the dough out between two pieces of saran wrap and then folds it into the tart pan. Dan...why didn’t you tell us this?

Pierce the crust with a fork all over the bottom. Bake crust until golden, about 17-19 minutes. Let cool completely.

For the filling: Whisk sugar, cornstarch and salt in a medium saucepan (or bowl if you’ll be doing this part with a microwave which is what Dan does). Gradually add 2 Tbsp each cold water and lemon juice, whisking until smooth. Add butter and lemon peel. Add 2 cups of berries and mash coarsely with potato masher or spoon. Cook over medium heat until mixture thickens and boils, stirring occasionally (or heat in a microwave for 1-2 minutes at a time, stirring and mashing in between heating intervals). Remove from heat. Fold in remaining berries, stir to coat. Transfer filling to prepared, cooled crust. Refrigerate until cold, at least 1 hour (Can be prepared 1 day ahead. If so, cover loosely with foil and keep refrigerated).

Remove tart from pan. Cut into wedges and serve. Maybe sift some powdered sugar over the top before cutting but the tart must be VERY cold for this to work.

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