Blueberry Vanilla Tart
July 16th, 2012
We recently found so many blueberries that I had do something more than usual blueberry pancakes, crisps or eat them alone. I’ll admit I am not a huge pudding fan, but if it has a good crust like this and is topped with juicy berries, I’ll eat it :) even as breakfast!
Making a home-made crust is a bit more time consuming, but once you get used to them, it’s hard to eat anything else. You also realize how easy it is to make variations on a basic crust, with different flours or nuts, and most of all you control what goes into it!
This one is a simple butter crust, but I replaced some of the all purpose flour with a delicious local wheat flour from our farmers’ market. This gave the crust a really nice crunch, almost like graham cracker crust, but one that is heartier and holds up to the pudding inside. It was a perfect combination of textures.
[click on the images to view them larger]
I used this simple vanilla pudding recipe which was just the right amount for my 14″x4″, removable bottom tart pan.
My crust recipe…
1 stick cubed cold unsalted butter
3/4 cup all purpose flour (or whole wheat pastry flour, I’ve used both!)
1/2 cup soft white wheat pastry flour from Nash’s Organic Produce
1/4 cup unrefined sugar
1/4 teaspoon salt
few tablespoons ice cold water (only if necessary!)
1. Pulse flour, sugar, and salt in a food processor several times to combine.
2. Add butter pieces and pulse a few times, until the mixture resembles moist sand.
3. If the dough comes together when squeezed, you’re done, else add a tiny bit of cold water.
4. Evenly press the soft dough with your hands into the tart pan and refrigerate for at least an hour. (Alternately, you can also transfer to a plastic wrap, and shape it out into a nice thick disk to use later.)
5. Preheat the oven to 375 F (190 C) while the dough chills.
6. Make holes in the crust with a fork and bake about 20 minutes or until it is golden brown. There is no more baking this crust later, so make sure it is baked nicely.
7. Let the crust cool completely before you fill in the chilled pudding. Fill in the pudding, then let it set before cutting. Add berries when ready to serve.