Blueberry tart classic (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
1 pinch of salt
02 -
375 ml all-purpose flour
03 -
150 ml unsalted butter, extra cold, cut into pieces
04 -
60 ml sugar
05 -
15 ml apple cider vinegar
06 -
About 30 ml ice-cold water
→ Filling
07 -
180 ml sugar
08 -
30 ml quick-cooking tapioca
09 -
1 liter of fresh blueberries
10 -
Milk for brushing
# Instructions:
01 -
Using a food processor, blend the flour, salt, and sugar quickly. Toss in butter and pulse until crumbly. Add in the vinegar and a little ice water, pulsing until the dough sticks together. If needed, sprinkle in more water.
02 -
Take the dough out of the processor, shape it into two balls with your hands, dust each with some flour, and wrap them tightly in cling film. Refrigerate for half an hour.
03 -
Flatten the two dough balls with a rolling pin. Line a 23 cm pie dish with one rolled-out crust, then cut a slit in the center of the second rolled-out crust.
04 -
Set the rack to the lower part of the oven. Preheat to 180°C.
05 -
Spread the blueberries evenly in the pie shell, sprinkle with sugar and tapioca, and cover it with the second crust.
06 -
Firmly pinch the edges together using a fork or your fingers. Brush the top crust lightly with milk.
07 -
Pop it into the oven for around 50 minutes. Let it cool a bit before you enjoy it.
# Notes:
01 -
For an extra treat, serve each slice topped with a scoop of vanilla ice cream.