Maine is known for its wild blueberries, which are smaller than the cultivated variety, but pack more concentrated flavor. Baking them into a tart is a favorite Downeaster way to enjoy these sweet-tart and abundantly juicy berries.
Bailey’s Island Blueberry Tart
Ingredients
For the crust:
- 1 ½ cups all-purpose flour, plus additional for rolling dough
- ¾ teaspoon kosher salt
- 2 tablespoons granulated sugar
- ¼ cup (4 tablespoons) unsalted butter, cut into ½-inch cubes
- ¼ cup (4 tablespoons) shortening
- 1 large egg, lightly beaten
- Ice water, as needed
For the filling:
- 1 pound blueberries
- ½ cup granulated sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the crumbled topping:
- ½ cup (8 tablespoons) unsalted butter
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
Instructions
Make crust: Preheat oven to 425°F. Place flour, salt, and sugar in a food processor and pulse to combine. Add butter and shortening and pulse until the mixture resembles coarse meal, about 15 seconds.
Open lid and drizzle egg over flour mixture. Pulse until dough holds together. Add ice water, a teaspoon at a time, if necessary, to encourage dough to come together. Do not over-process.
Shape dough into a flat disc and wrap in plastic. Chill until firm and easier to roll, about 30 minutes. Remove from refrigerator and place on a lightly floured work surface. Roll dough to fill a 10-inch tart pan with a fluted edge, pressing into the pan at both the bottom and the sides. Prick bottom and sides of dough all over with a fork. If dough cracks while rolling, it is likely too cold. Let sit at room temperature, 5 minutes, and proceed. Chill, lightly covered with plastic wrap, until ready to fill.
Make the filling: Place the blueberries, sugar, ginger, cinnamon, vanilla, and lemon juice in a saucepan and bring to a boil. Mix the cornstarch with the corn water, whisking until smooth. Add to blueberry mixture. Continue to cook, stirring until mixture thickens, and remove from heat. Let cool.
Make the topping: Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla and mix. Add flour and continue to mix, just until incorporated. Pour cooled blueberry mixture into tart shell and dot with the topping. Transfer to oven and bake, 30-40 minutes, or until the crust and topping is lightly golden. Let cool until warm to the touch, and slice into wedges. Serve.
