Blueberry Custard Tart
A beautiful final product made with yummy organic blueberries. A crowd pleaser that can be served as a breakfast item or a dinner dessert.
Ingredients:
Tart Pastry:
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1 tablespoon sucanat
1/2 cup butter at room temperature, cut into small pieces
A mixture of 1/2 teaspoon vanilla extract and 3 tablespoon water
Custard Tart:
Tart Pastry
1 pint blueberries
1 tablespoon flour
3 tablespoons Bourbon Barrel Foods sorghum
1 teaspoon finely grated lemon zest
1 egg
2/3 cup plain yogurt
1/2 teaspoon vanilla
1/8 teaspoon grated nutmeg
Directions:
Tart Pastry: Stir the flour, salt, and sugar together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs. Don’t let it become completely smooth, though. Stir in enough vanilla-water to pull the dough together. Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.
Line a 9-inch tart pan with the tart pastry and freeze it until it’s hard. Preheat the oven to 425 degrees. Set the frozen shell on a sheet pan and bake until lightly browned, about 25 minutes.
Sort through the berries and remove any stems or badly bruised fruit. Toss them with the flour, sorghum, and lemon zest and arrange them loosely over the bottom of the tart shell. Mix the remaining ingredients together and pour over the berries. Bake until the custard is browned and puffed, about 35 minutes. Let cool before serving. Makes one 9-inch tart.