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Volume III
August 26, 2011

Weekly Home / Recipe Center

Blueberry Tart

Serves 8


1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold

3 large eggs yolks
pinch kosher salt
1/3 cup granulated sugar
2 tablespoons all-purpose flour
1 cup whole milk
2 teaspoons pure vanilla extract
1 pint fresh blueberries

TO MAKE THE CRUST: In a medium bowl stir together the flour, sugar and salt. Cut the butter into 1/2 inch dice, then, using a pastry blender or the back of a fork, cut in the butter until the mixture has the consistency of coarse cornmeal with some pea-sized pieces. Add 3 tablespoons ice water and stir with fork until the dough begins to hold together. If it seems too dry, add another tablespoon ice water. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.

Remove the dough from the plastic wrap. On a lightly floured surface, roll it out into a circle about 1/8 inch thick. Fold the dough in half and, slipping both hands underneath, transfer it to a 10 inch tart pan with removable bottom. Unfold the dough and center it in the pan, gently pressing it in place. Using a small knife, trim the dough flush to the edges of the rim. Gently press the dough against the rim. Cover with plastic wrap and refrigerate for 2 to 24 hours.

TO MAKE THE PASTRY CREAM: In a medium bowl whisk together the egg yolks, salt, and half of the sugar until the sugar dissolves. Whisk in the flour.

In a medium saucepan combine the milk, vanilla, and remaining sugar. Bring to a boil over high heat. Slowly pour half of the hot milk mixture into the egg mixture, whisking constantly. Set the milk mixture back on the stove and reduce the heat to medium. Pour the egg and milk mixture back into the saucepan, whisking constantly. Continue whisking until the mixture comes to a boil and thickens, 1 to 2 minutes. Pour and scrape the mixture into a medium bowl. Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour.

Preheat oven to 350°F.

Remove the plastic wrap from the dough. Using the tines of a fork, pierce the bottom of the dough at 1/2 inch intervals. Cover the dough with a piece of baking parchment paper slightly larger than the pan. Fill the pan with 2 cups dried beans or pie weights (available in gourmet shops) to weigh down the crust and prevent shrinkage during baking.

Bake the weighted dough until the edges look dry and are barely golden brown, 20 to 25 minutes. Remove the paper and the weights (you can reserve the beans to use again for the same purpose). Bake the uncovered dough until lightly golden brown all over, 15 to 20 minutes, watching that the crust does not burn. Remove from the oven, remove the tart pan's rim, and allow the crust to cool on a rack.

Spread the pastry cream evenly over the bottom of the crust. "Distribute the blueberries on top, pressing them down a bit. Serve at room temperature.

From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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