As promised in today’s In the Kitchen recipe column in the Packet, here is Brothers Moon chef/owner Will Mooney’s recipe for Blueberry Tart. The photo here is mine, from a reduced size version I made at home. The quantity of crust below should be enough for at least an 8-inch tart, if not 10-inch.
I love the way Will puts a layer of ground almonds/flour/sugar beneath the berries. They catch any juices from the berries, and keep the crust beneath from getting soggy, should they release juices. I started checking my tart in the oven after 30 minutes, but ended up baking it about 50 minutes because I like a really crisp crust. Also, why not make a double batch of crust and save one in the freezer for a stone fruit tart later in the summer – maybe with prune plums, one of my favorites?
Blueberry Tart Will Mooney, Brothers Moon, Hopewell
Serves 8 to 10
Dough for crust: 1½ cups all-purpose flour 1½ sticks cold butter 1 T. sugar Pinch of salt 2 -4 T. ice water
Topping: 1½ pints blueberries – rinsed 1 T. sugar
Filling: ¼ cup almonds 2-3 T. sugar 2 T. flour Grind together in food processor until almonds are fine.
Pulse to combine dough for crust ingredients in food processor. Allow to rest in fridge for at least 15 minutes. Roll dough on floured surface and then place into tart shell pan.
Place almond filling in bottom of shell. Cover this layer with rinsed blueberries. Sprinkle remaining sugar over the blueberries.
Bake in a 350 degree oven until the shell is golden brown and blueberries are soft and wilted.
Allow time for cooling, and then eat with ice cream.