Berry season, guys. It’s my happy place. I typically fail at sharing evidence of the berry production on my property because I am too busy shoveling berries into my face. Often times, our berries don’t even make it into something fancy. They’re usually consumed before I make it into the house.
The struggle is real.
These lovely blueberries were bestowed upon us by the Handyman’s coworker and fellow garden enthusiast. Who has so many berries they can give them away in droves??? I need to level up my life.
But I’ll just start with this tart.
I love a recipe so simple that the majority of the ingredients are in the name, don’t you? Bonus points when you don’t even have to go to the store to pick up any ingredients.
I’m a pretty non-fussy baker… Which means I just press out a crust and call it good. I have little desire to expend energy making a perfectly pleated crust. Luckily, that is totally acceptable now, as long as you market it properly. Just add a trendy word or six to the title when you take it to dinner parties for everyone to fawn over. Example: Rustic Organic Blueberry Lemon tart with Local Honey and Artisan Whole Wheat Crust. The longer and more descriptive the name, the more
pretentious delicious it will taste.
Let me know how that goes for you. Anyway, with no further adieu…
Blueberry Honey Lemon Tart
Crust (yields 2, freeze one for future, effortless tart making)
- 2 1/2 cups Whole Wheat Flour
- 16 TBS (2 sticks) cold unsalted butter, cut into small cubes
- 1/4 tsp salt
- 1/4 cup ice water; more as needed
- 3 (heaping) cups blueberries
- 2 lemon, zest and juice
- 1/4 cup honey
- 1 TBS corn starch
- Dash of salt
- Combine the flour and salt in food processor and pulse 2 or 3 times to combine
- Add the butter and pulse until the mixture resembles coarse meal
- Add the 1/4 cup ice water and pulse 3 or 4 times.The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing after each addition.
- Turn the dough out onto a work surface and shape into two even disks
- Wrap with plastic wrap and refrigerate for at least 1 hour or up to 3 days
- When ready to use, roll out a disk of dough to approximately 1/8 inch thick to fit a standard 10 1/4-inch round tart pan (also works well in a cheesecake form, or pie pan… seriously, you don’t need to go buy a tart pan)
- Press the dough into the pan and refrigerate at least 10 minutes
- Preheat oven to 400°F
- In large bowl, whisk together lemon juice, zest, honey, salt and corn starch
- Toss blueberries in honey mixture
- Poor filling into prepared crust
- Bake for 30 minutes, or until crust lightly browned and filling bubbly
- Let cool and insert in face