Blueberry Tart

Hello Fellow foodies! Today the Hubs, Wee-one, and I went picking blueberries. It has been a perennial favorite activity of ours for about 4 years running. We originally started picking blueberries at Murray Family Farms in Bakersfield, California http://www.murrayfamilyfarms.com/ in 2010.

The ritual of picking pounds upon pounds of blueberries, and storing them either frozen or dehydrated, has become so ingrained in my family that finding a farm here in the Low Country with blueberries was a Dogmatic MUST! I've hunted high and low in the Charleston area for a place for us to continue the tradition.

Champney's Farm came to my rescue! This out-of-the-way, little, unassuming farm down in Ravenel, SC has acre upon acre of dark, ripe, giant, deliciously luscious blueberry bushes. The family made to 40 minute drive down the road to the farm today for their grand opening, and we were not disappointed.

After about a half hour of picking we had 6 pounds of amazing berries. If you are looking for a place to pick blueberries, you'd better hurry to this little diamond in the rough before the bushes are empty. because I'll be returning again and often until the season is over and every last berry is G-O-N-E!!!!

And if you are wondering what I am gonna do with 6Lbs. of bluberries: Some I am dehydrating, some I am freezing, I left a bunch in the fridge for my kiddo to snack on, and I have made tons of tarts for my friends! Here is the recipe:

Blueberry Tart

Pate Sucree Crust

2 1/3 cups AP flour
1/3 cup sugar 

8 ounces sweet butter-chilled and cut into pieces

 2 yolks

 2 Tbs. heavy cream 

 

Blueberry Tart Filling

6 cups fresh blueberries
3/4 sugar (use less if the berries are very ripe and sweet)
pinch of salt
1/2 cup flour or cornstarch
zest and juice of 1 lemon

 Détrempe the flour, salt and butter in a food processor until it resembles fine meal. Whisk yolks and cream together and pour through the chute of the food processor until a ball forms. Remove from machine, cut in half wrap, chill for about 20 minutes, and use as needed. This makes 2 crusts. I freeze one as it keep about 6 months frozen. If you would like an easy-out on the crust, just buy the pre-made frozen stuff and proceed below!

When you are ready remove the dough you are using from the fridge and roll out to fit a 10 inch tart pan. Gently line your tart pan with the dough making sure it is fitted snugly into the fluted sides. Place in the fridge while you assemble the filling. If you are feeling lazy, you can use instead: 1 frozen pie pastry-thawed to room temp

Place the pie pastry in a 10"x1" tart pan. Press into place and put the pastry in the fridge to keep it safe.

In a bowl mix the sugar, salt, flour, and lemon zest.  Take 2 cups of the blueberries and lemon juice, and pulse then in a blender. mix the pureed berries into the dry ingredient. Add 2 cups of whole blue berries. Fill the tart shell with the blueberry mix.

Top with the remaining whole berries and bake at 350F for 50-60 minutes. 325F for 40-45 if you are using a convection oven. Allow the tart to cool slightly before serving.