Brilliant & Beautiful Blueberry Tart

by Tokyo Terrace on April 26, 2010

Before you all start throwing tomatoes at me for being such a horrible blogger in the past few weeks, I would like to warn you that I have some great posts coming in the near future. But only if you keep the produce-throwing to a minimum. OK, just had to get that out there…

The recipe for this blog post was a bit of an accident. The other day I had a huge craving for a berry tart of some kind. I had the ingredients to make my own crust, but no fresh berries. I did, however, have in my freezer a bag of frozen blueberries and in my tiny refrigerator sat a jar of raspberry jam. Sounds like a good combination to me! I thought, as I fearlessly began making a super simple crust from Food & Wine. While the crust chilled in the refrigerator, I got a little creative with my berry ingredients.

I started by combining the frozen blueberries, 1/4 cup of the raspberry jam and the juice of 1/2 a lemon in a large bowl. Hello tart-deliciousness! But I was not satisfied with the flavor. I searched through my cupboards and there it was, right in front of me. A red wine vinaigrette infused with fig that was recently given to us by Laura and Braden from Paris-based Hidden Kitchen during their visit to Tokyo. I’d never thought of using red wine vinegar in a recipe like this, but the gentle fruity flavor of the fig along with the richness of the red wine added the perfect touch.

The perfectly flaky, buttery crust and the gooey berry filling of this tart was a ray of sunshine in the midst of an otherwise dreary week.

Tart Crust
Makes 1 9-inch crust
From Food & Wine Magazine, April 2010

1 1/2 cups all-purpose flour
7 tablespoons cold, unsalted butter, cubed
1/2 cup cold cream

Butter a 9-inch tart pan. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles course meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight. (This is a good time to make the filling recipe below.)

Roll out the dough into a 14-inch round. Press the round into the tart pan, trim off any excess.

Tart Filling

2 cups frozen (or fresh) blueberries
1/4-1/3 cup raspberry jam
2 teaspoons red wine vinaigrette or fruity red wine
juice of 1/2 a lemon

Combine the ingredients in a small bowl and stir until the jam has been broken down by the vinegar/lemon juice. Pour the filling into the prepared tart crust. Bake for about 1 hour and 30 minutes at 325F, until the crust is nicely browned. Remove the tart from the oven and let it cool for about 15 minutes to allow the filling to become firm. Serve alone or topped with vanilla bean ice cream and some mint leaves.

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  • Divina

    No tomatoes will be thrown at you Rachel. But pass me the tart please. They are looking heavenly as I stare the beautiful color and salivating while you describe the other ingredients you've added. I am ready to grab the fork.

  • TokyoTerrace

    Thanks for both agreeing to not throw tomatoes at me and for your compliments about the tart!

  • El

    This tart looks sensational. I love the deep, rich color. Beautiful.

  • Lovitt

    Happy to say I got to sample this and it was every bit as tasty as it looks! It's a pity blueberries are so expensive here in Japan. We tried to grow them, but without success…

    By the way Rachael, my favorite breakfast as a kid? Blueberry pancakes 😉

  • Nicole

    Looks beautiful!

  • Laura

    A great example of my favorite home-cooking tip: be open-minded! Harder with desserts, but you certainly succeeded. Yum!

  • Memoria

    What a lovely blog you have!! Wow.

    This tart looks and sounds great. I love how easy this tart looks to put together. I must try this out!!

  • TokyoTerrace

    Yes, blueberries are expensive in Japan. But the frozen blueberries, although hard to find, are a little more affordable.
    Since you're a blueberry pancake-lover, perhaps that will be a good recipe to develop for the blog :)

  • chefdennis

    your blueberry tart looks delicious….I can only imagine how good it tastes

  • Nicole @ Making Good Choices

    I'm always so intimidated by tarts for some reason, but this one seems so simple and is gorgeous! I can only imagine what it tastes like ! I wont throw ANY fruits at you, so don't worry!

  • wearenotmartha

    oh my yum. this is being bookmarked and made within the next 7-10 days :)

  • kamran siddiqi

    Gorgeous post! Blueberries are by far one of my most favorite berries! I love them; baking them into a gorgeous tart is a beautiful idea! Yumm.

  • Eleanor Hoh

    2 of my favs, tart and blueberries! Always in awe of people who can make their own pie crust. I really must try and learn to do this. Yours looks very doable. Gorgeous Rachel.

  • Eleanor Hoh

    2 of my favs, tart and blueberries! Always in awe of people who can make their own pie crust. I really must try and learn to do this. Yours looks very doable. Gorgeous Rachel.

  • TokyoTerrace

    I used to be afraid of making things like tarts as well until I gave it a try. They are not as scary as they look, promise!

  • TokyoTerrace

    Awesome! I hope you enjoy it!

  • Kitchen Meditation

    I LOVE berries of all kinds. thanks for sharing!

  • Linn @ Swedish Home Cooking

    Blueberry pie is one of my favorite treats. My grandma used to make one with a lot of oats and blueberries which is just amazing. This looks really tasty.

  • Scott

    That IS a brilliant and beautiful tart! I like how all of the blueberries are lined up like a well trained military platoon!

  • wasabiprime

    Beautiful. I appreciate food that is put together through ingenuity. Sometimes we don't always have all the ingredients we need, so we learn to make do, and often times, wonderful things are the result, like this great dessert!!

  • Julia

    This looks just incredible. Simple ingredients and simple instructions, LOVE IT!

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