Blueberry Tart

Bread Snack Pastry and Dessert
Written By

It is well known that blueberries potentially provide a great deal of health benefits - plenty of antioxidants, good for the nervous system and for brain health. Apparently, there is new evidence that blueberries can also improve memory ! So, when I saw some frozen blueberries on sale, I thought making a tart with it may be an idea. Making blueberry sauce is a quick and easy task - takes no more than 10 mins. And it is delicious when combined with a crispy buttery tart pastry. Looks absolutely beautiful and appetising too !

VIDEO LINK: https://youtu.be/2MKvfCTMBrc?si=NA0WIyIwATVD9Bvt

PASTRY INGREDIENTS

  • 180 gm plain flour

  • ½ tablespoon castor sugar

  • 90 gm butter

  • ½ egg yolk, lightly beaten

  • 2 teaspoons hot water

  • Beaten egg white for glaze

METHOD

1. Put flour and sugar into a mixing bowl.

2. Add butter and rub with fingertips till flour resembles bread crumbs.

3. Mix in the beaten egg yolk and then hot water.

4. Knead to form a dough. Cool in the fridge for ½ hour.

5. Divide dough into 4 parts. Roll each part and cut the each roll into 6 equal pieces. Roll each piece into a ball. Keep the balls in the fridge, taking out 6 at a time to work on.

6. Flatten each ball and place in a muffin cup.  Press evenly the bottom and up the sides of the cup.

7. Glaze the top with beaten egg white.

8. Prick the bottom with a fork.9. Bake in oven at 160C (fan-forced) for 15 mins till golden brown. Remove tarts to a wire rack to cool.

BLUEBERRY SAUCE INGREDIENTS

  • 3 cups of blueberries (fresh or frozen)

  • 2 tablespoons water

  • 1/3 cup sugar

  • 1 teaspoon grated lemon zest

  • 1 1/2 tablespoons fresh lemon juice

  • 1 tablespoon corn starch mixed with 1 tablespoon water

METHOD

1. Put half of the blueberries into a saucepan and add 2 tablespoons of water and bring the mixture to the boil.

2. Simmer for about 3 minutes until the blueberries start to break down.

3. Add sugar and continue to stirring to mix well.

4. Add half of the remaining blueberries and continue to simmer for 1 minute. you should have about 1/4 of the blueberries left in the bowl.

5. Stir in lemon juice and zest.6. Finally, add corn starch mixture slowly and cook the sauce until it thickens.

ASSEMBLY

1. Spoon the blueberry sauce into the cooled tart cups.

2. Press the remaining blueberries on top.

3. Put the tarts in the fridge to cool for 1/2 hour and they are ready to be enjoyed !

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