Long Island Double Blueberry Tart

Name: Long Island Double Blueberry Tart
Yield: Makes one 9-inch tart; serves about 8
Cuisine: American
Ingredients: Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie; Lightly sweetened whipped cream, flavored with pure vanilla extract, for serving; Lightly sweetened whipped cream, flavored with pure vanilla extract, for serving; 1 lemon; Small pinch freshly ground pepper (optional); 3 tablespoons cornstarch; ½ teaspoon ground cinnamon; ⅔ cup sugar, or less, depending on the berries’ sweetness; ⅔ cup sugar, or less, depending on the berries’ sweetness; 3 pints fresh blueberries, picked over; ¼ cup cold water; Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie; Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie

Preparation info

Makes one 9 inch tart; serves about
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This tart bursts with the flavor of high summer. Raw and cooked blueberries counterpoint one another, offering a refreshing change from the usual two-crust berry pie.

Ingredients

Rich Tart Dough for 1 shell or Basic Pie Dough for a 1-crust pie
3 pints fresh blueberries, picked over

Americas
United States
Long Island
Pastry
Dessert
New York
Pie
Summer
Vegetarian

Method

Roll out the dough on a lightly floured surface into a large circle about ⅛ inch thick. Fit it, without stretching, into a lightly buttered 9-inch fluted tart or quiche pan with a remov