Blueberry – Orange Tart

 I can’t stop thinking about warmth and summer probably because this freezing February weather is unfortunately going to linger for a bit longer. With summer on my mind comes images of fresh fruit, especially blueberries. I love all fresh fruit but blueberries particularly remind me of sitting on a warm beach on an island in Greece… I tried this recipe on this cold afternoon and I have to say it was pretty fabulous. IMG_5197

  • 1 ¼ cups all-purpose flour
  • 1 stick of unsalted butter, melted & cooked
  • 4 ½ tablespoons powdered sugar
  • 5 ½ cups of fresh blueberries
  • 1 cup granulated sugar
  • Juice of and finely grated zest of 1 orange
  • 2 tablespoons quick- cooking tapioca
  1. Preheat oven to 350 degrees. In medium bowl, combine flour, butter and 3 ½ tablespoons of powdered sugar. Press dough in a thin layer on the bottom and sides of an 8-in square pan. Refrigerate for 30 minutes or until firm. Prick dough all over with a fork and bake crust for 25 minutes or until lightly golden. Remove from oven and cool.
  2. In a medium sized saucepan, combine 4 cups of blueberries, granulated sugar, orange juice and tapioca. Blend well and let stand for 15 minutes
  3. Cook the blueberry mixture over medium heat until mixture comes to full boil. Reduce heat and cook for 5 more minutes, stirring constantly and lightly crushing berries with slotted spoon against sides of pan. Add orange zest then remove from heat. Cool for 15-20 minutes.
  4. Pour cooled mixture into baked tart shell and chill for 30 minutes. Top with remaining blueberries and continue chilling.
  5. Before serving, sift remaining 1 tablespoon of powdered sugar atop tart.

IMG_5201 IMG_5203 IMG_5204With a glass of prosecco, in front of the fire, it was a perfect afternoon treat that hit the spot.IMG_5216

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