BLUEBERRY TART

By Emeri De Bortoli
Feature recipe for July 2018

SERVES 6-8

PASTRY

  • 2¼ cups of plain flour
  • ¼ cup sugar
  • pinch of salt
  • 125g unsalted butter, cut into small pieces
  • 4 tbsp dry sherry

Sieve together the flour, sugar and salt. Add the butter and mix together with your fingertips until the butter has completely crumbled. Add the sheer and mix lightly to make a dough. Cover and put aside in a cool place for at least one hour. Preheat the oven to 180°C. Roll out the pastry and line a 10 inch pie pan. Prick the surface and blind back for 15 to 20 minutes.

 

FILLING

  • 750g fresh blueberries
  • ½ cup of water
  • juice of ½ lemon
  • ⅔ cup sugar
  • 1tbsp powdered gelatin

Wash the berries and choose 185g of the least good looking ones. Put them in a small saucepan with the water, lemon juice and sugar. Boil until the juice takes on some colour and becomes slightly syrupy. Remove from the heat, stir in the gelatin and leave to cool a little.

When the pastry and syrup have cooled, spread the jellied syrup evenly over the flan base. Arrange the remaining berries in a decorative way on the top, making concentric circles. Leave to set before serving. 

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