Fresh Blueberry TartDeborah Madison | Delicious Living
- Serves: 12 people
- Calories per serving: 160
When I recently made a blueberry tart for a friend, I simply heated the berries with a little maple sugar and lime juice, put them on this tart shell, and then covered the top with divine Noosa honey yogurt. Talk about simple, and people flipped out—but I think it was mostly because of the tart shell.
- Put flours, sugar, and salt in a mixer. Add butter and use a paddle attachment to mix until butter is broken into pea-size pieces. Add almond butter and mix about 1 minute more. Remove bowl and rub any larger pieces with flour to break up. Return bowl to mixer. On low speed, add egg yolk and drizzle in enough water to pull the dough together. (Go easy; if dough is too wet, it will shrink when baked.)
- Remove dough and shape into a disk. If very soft, refrigerate at least 15 minutes to set.
- Transfer dough to a 9-inch tart pan with removable rim. Using the heel of your hand, press it out toward edge and up sides. Use your thumb to build up sides to about ¼-inch thick. Make sure dough is even in the base, except right around the edge where it can be a little skimpier.
- Preheat oven to 375˚ and place a baking tray in the lower third (bottom rack). Line tart pan with foil, fill with beans or pie weights, set on tray, and bake until foil peels away easily, about 15 minutes. Carefully remove foil and beans (this is easiest done outside the oven). Return empty tart shell to oven on middle rack. Bake until golden brown all over, another 10–15 minutes or so; cool. Keep shell in tart pan and on tray until you’re ready to fill it—it’s the safest place.
- Just before serving, in a small saucepan heat blueberries, syrup, and lime juice over medium-low heat until juices release, about 5 minutes. Spread yogurt into cooled tart shell and top with blueberries (or vice versa). Remove pan sides and serve.
PER SERVING: 160 cal, 8g fat (3g mono, 1g poly, 4g sat), 32mg chol, 4g protein, 18g carb, 2g fiber, 107mg sodium