Blueberry or Strawberry Tart Recipe

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Blueberry or Strawberry Tart
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Ingredients
14
Count
Nutrition
831
Calories
Total time
20
Minutes
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Ingredients:

  • 1 1/2 cups flour
  • 8 tbsp butter , cut into pieces
  • 1 pinch salt
  • 1/2 tsp sugar
  • 4 tbsp ice water
  • 1 pint fresh blueberries (strawberries will also do)
  • 2 cups milk
  • 1/2 tsp vanilla
  • 1/3 cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp flour
  • 1/2 cup currant jelly
  • 4 tbsp water

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Combine the flour, butter, salt, sugar and water in a food processor and blend until the mixture forms a ball, perhaps 30 seconds.
  3. Using a rolling pin, roll the dough into a 1/4 inch thick circle about 13 inches in diameter.
  4. Pick up the dough by rolling it onto the pin and then unrolling it over a black tart pan with a removable bottom.
  5. Press gently into the pan, gathering the dough toward the wall of the pan to thicken the shell’s sides.
  6. Place it in the refrigerator for 10 to 15 minutes to allow the dough to relax.
  7. Cut a round of wax or parchment paper a couple of inches larger than the pan.
  8. Press it into the mold and weight it down with aluminum weights or beans to hold the dough in place during the initial “blind” baking stage.
  9. Bake for 15 minutes.
  10. Remove from the oven and take wax paper and weights out of the shell.
  11. Bake for another 7 to 10 minutes until light brown.
  12. Allow to cool.
  13. Spoon cool pastry cream into the tart shell; top with the blueberries.
  14. Generously brush currant jelly glaze over the berries so it fills all the spaces.
  15. Chill and serve.
  16. TO MAKE THE PASTRY CREAM: In a medium slant-sided saucepan, bring the milk and vanilla to the boil.
  17. Remove from heat but cover to keep warm.
  18. In a small mixing bowl, combine the yolks, sugar, cornstarch and flour with a wire whisk.
  19. Ladle out 1/2 cup of the warm milk mixture and whisk it into the egg mixture.
  20. Add it to remaining milk in pot.
  21. Bring to a boil whisking constantly and thoroughly, scraping mixture from side of pot.
  22. Transfer to a metal mixing bowl and allow to COOL.
  23. CURRANT JELLY GLAZE: Heat jelly and water in a small saucepan until completely liquefied and reduce slightly (about 5 minutes at medium heat).
  24. Pour into a small bowl; allow to cool to lukewarm (if it solidifies before use, warm it again briefly).
  25. Pierre Franey’s Kitchen.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 831.44 Kcal (3481 kJ)
Calories from fat 344.87 Kcal
% Daily Value*
Total Fat 38.32g 59%
Cholesterol 186.57mg 62%
Sodium 1446.74mg 60%
Potassium 445.24mg 9%
Total Carbs 107.11g 36%
Sugars 41.79g 167%
Dietary Fiber 8.12g 32%
Protein 16.68g 33%
Vitamin C 7.5mg 13%
Vitamin A 0.3mg 9%
Iron 4.5mg 25%
Calcium 372.5mg 37%
Amount Per 100 g
Calories 196.88 Kcal (824 kJ)
Calories from fat 81.67 Kcal
% Daily Value*
Total Fat 9.07g 59%
Cholesterol 44.18mg 62%
Sodium 342.59mg 60%
Potassium 105.43mg 9%
Total Carbs 25.36g 36%
Sugars 9.9g 167%
Dietary Fiber 1.92g 32%
Protein 3.95g 33%
Vitamin C 1.8mg 13%
Vitamin A 0.1mg 9%
Iron 1.1mg 25%
Calcium 88.2mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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