blueberries top side up in a circular pattern over filling. Step 3 Scrape blueberry mixture into cooled tart shell and smooth top.Cook, stirring occasionally, until thickened, about 30 seconds more. Step 2 Stir in lemon juice and vanilla and return to a boil.Cook, mashing berries with a potato masher or back of a spoon, then stirring frequently, until sauce is thickened enough to well coat back of spoon, 3 to 5 minutes. blueberries and bring to a boil over medium-high heat. Whisk in granulated sugar, cinnamon, and salt to combine. Step 1 In a medium pot, whisk water and cornstarch until smooth.Transfer pan to a wire rack and let cool. Remove parchment and weights and continue to bake until bottom is golden and cooked through, about 5 minutes more. Step 4 Bake until edges are golden, about 20 minutes.Line tart with parchment and fill with pie weights or dried beans. Step 3 Keeping pan on baking sheet and using a fork, poke bottom of tart shell all over.
Place pan on a small rimmed baking sheet and freeze 15 minutes. Using your fingers or back of a measuring cup, press dough in bottom and up sides of pan. Scrape dough into a 9" tart pan with a removable bottom. Add cooled brown butter and stir until a crumbly dough forms. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Pour into a medium heatproof bowl and stir in vanilla. Once simmering stops and butter is golden and smells nutty, about 5 minutes, remove from heat. Once melted, reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden.
Got extra blueberries? Use them in classic blueberry muffins, blueberry buckle, or blueberry crumble. It doesn't take much time to make, but if you don’t feel like browning butter, just use plain melted butter for a crust that tastes just like a sugar cookie. Brush over tart and refrigerate until well chilled, about 2 hours.īrown butter adds a nutty depth of flavor to the crust. Microwave on High until warmed, 30 seconds. Then you'll top the filling off with more fresh blueberries. While plain blueberries are a gorgeous way to top the tart, you can add an easy glaze that will make the fruit shine. Inside the tart shell, the quick-cooked filling is almost 100% berries with accents of lemon and vanilla to boost their flavor. The tart is absolutely bursting with summery flavor thanks to a double-dose of blueberries. Serve it to cap off an easy summer dinner party of bruschetta grilled chicken, summer panzanella, and a chopped kale salad. It's stunning and totally bakery-worthy, thanks to the pretty brown butter crust and rings of fresh blueberries on top. Just hazarding a guess: When you present this blueberry dessert to your dinner guests, no one will believe it's homemade.
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