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–+ servings

BLUEBERRY – LIME TART

This tart is the marriage of tarty, airy, zesty and refreshing lime with the beautifully floral, fruity and sweet blueberries in a short-bread like dough.
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Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 4 to 6
Calories:

Equipment

  • 8" fluted tart pan with removable bottom.

Ingredients  

Dough

  • Use ½ recipe Pâté Sucrée See note

Filling:

  • 4 Cups frozen wild blueberries
  • ¾ Cup sugar
  • 3 Tablespoon lime juice and 1 tablespoon zest
  • 3 tablespoon corn starch + 3 tablespoon cold water
  • 2 tablespoon melted butter

Instructions

Dough

  • Roll out the dough in between parchment paper or plastic wrap, avoid using extra flour. 
  • Remove the top parchment paper or plastic wrap and invert into an 8” tart ring, pressing gently against the sides and the bottom of the pan.
  • Run your hands over the parchment paper to smooth the dough and force out any air bubbles trapped then remove the parchment or plastic wrap.
  • Using a rolling pin, roll over the tart ring to remove excess dough and give you a neat finish.
  • Save all the excess dough for the toppings. Put in the fridge as you make the filling.

BLUEBERRY – LIME TART

  • Preheat oven to 350F°
  • Combine 1 cup frozen blueberries (keep the remaining berries in the freezer),  Sugar and lime juice in a medium saucepan and cook in medium heat until the sugar melt and the berries release its juice.
  • Mash the blueberries with a fork as you continue cooking it for about 5 minutes.
  • Stir the cornstarch and water mixture.
  • Add to the pan and continue cooking over medium-low heat while stirring using spatula scraping the sides and bottom of the pan. Bring to a full boil until the mixture becomes thick.
  • Transfer to a medium bowl and fold in the remaining berries and the lime zest. 
  • Fill in the prepared tart shell, crumble the scrap dough, scatter on top and drizzle the melted butter.
  • Into the oven and bake for about 45 minutes, until the crust is well browned and the filling is bubbly.
  • Set the pan in a cooling rack and let it cool. Although it is tempting to serve and cut as soon as it comes out from the oven the juices will run out and it is difficult to cut if served too soon.
  • If you want very precise slices, refrigerate until cold then cut into wedges. Serve cold or room temperature.

Notes

Note: Visit my previous post for the PÂTÉ SUCRÉE( SWEET DOUGH) recipe
Pâté Sucrée( sweet dough)
Category: Dessert
Cuisine: American
Keyword: Blue berry tart, blueberry pie
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