Fresh Blueberry Tart
It’s blueberry season!! Blueberries are so delicious – rich in antioxidants and many health benefits have been attributed to them. In my opinion, all fruit (and vegetables) should be enjoyed while fresh and in season. Just in time for the abundance of juicy blueberries, I bring you this easy, no-bake fresh blueberry tart. This tart features the blueberry two ways: cooked and fresh to provide smoothness and a little “crunch”.
I used a graham cracker crust in my tart pan, because it is way too hot to heat the oven just to bake a crust for a few minutes. You can use a tart crust if you choose. The blueberry filling in this tart is all prepared on the stove top in just a matter of minutes. You’ll find this much more tasty than store-bought canned filling and it is quite refreshing on a hot day – not to mention it’s easier than baking a pie!
This recipe is for a 10″ tart which will serve 8-10. If you desire to skip the tart shell altogether, serve the filling with vanilla ice cream or frozen yogurt.Combine in a saucepan: 1/4 cup water 1 pint of Blueberries, washed and checked for stems, paper towel patted dry 1/2 cup Sugar 2 tsp. Fresh Lemon Zest 3 Tabl. Fresh Lemon Juice dash Salt Allow the above to come to a boil and then cook down for 4 minutes. The filling will appear too juicy at this point. Make a slurry (thickening) of: 2 Tabl. Cornstarch 2 Tabl. Water, cold Stir the slurry into the cooked berries and stir constantly for 3 minutes to thicken. It will continue to thicken as it cools. Remove the filling from the stove and stir in: 1-1/2 pints Blueberries, washed, and checked for stems, paper towel patted dry
Immediately pour the filling into your tart crust. Spread the filling around. Press plastic wrap down on top of the filling and refrigerate until cold. Serve with whipped cream and garnish if desired.