Blueberry, blueberry, blueberry tart from Delectable: Sweet & Savory Baking (page 135) by Claudia Fleming

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Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla paste.

  • Astrid5555 on September 03, 2023

    Blueberry heaven on a plate. Made over several days this is an easy tart. I did not have fine-ground cornmeal so I just used corn flour which I had on hand, the crust was so beautiful to work with. I par-baked it a day ahead and also made the blueberry reduction on that same day. The addition of star anise and lemon zest is just delicious. I baked the tart with the filling the day of. Next time I would macerate the berries for some time before baking, I had to crush mine with a fork after 30 minutes in the oven to get the juices flowing. It took closer to an hour in the oven until the filling was bubbling, so I needed to cover the crust with some foil to make sure it didn’t burn, but everything worked out fine in the end. Made the whipped yogurt cream right before serving and it added a nice tang to the tart. All in all a really delicious tart that got rave reviews from my guests. Will definitely make again next summer!

  • bwhip on July 27, 2023

    I really enjoyed this. I’ve been wanting to try it for a while, but first had to find fine-meal cornmeal, which wasn’t easy. The crust was crispy, flavorful and interesting. I really liked that the overall resulting tart was not overly sweet. Of course, this will depend a lot on the sweetness of one’s blueberries, but there wasn’t all that much sugar, and the yogurt with the whipped cream gave it a nice tang.

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