serveitforth.com recipes
Blueberry and Brown Sugar Tart(s)
This recipe yields more than enough filling for a 9 or 10 inch crust, or numerous small tarts, the exact number depending on their size. Similarly, a pint basket is plenty of fruit for one large tart, but you may not use all of it.
1 large or several small tart crusts, fully baked
6 oz (12 T) unsalted butter, at room temperature
3/4 c light brown sugar, packed
2 eggs, at room temperature
1/4 c all-purpose flour
pinch of salt
a few drops of vanilla extract
1 pint blueberries, more or less
1. Preheat the oven to 350°.
2. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) beat the butter, brown sugar, salt and vanilla on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition and stopping to scrape down the sides of the bowls as needed. Add the flour and mix on low speed only until just combined. Use immediately, refrigerate for up to three days, or freeze.
3. Spread a layer of filling about 1/3" thick in the bottom of the tart shell(s). Top the filling with a single layer of blueberries. Bake the tarts 20-30 minutes, until the filling is puffed, golden, and set, and the berries have burst.
4. Serve the tart(s) warm or at room temperature.
Notes: I baked the tarts still in their metal pans, which have removable sides. Do not try to remove the finished tart from its pan until it has cooled somewhat. This tart should be eaten the day it is made.