Tart Crust

5-1/4 oz. all purpose flour (about 1-1/2 cups)

6 tablespoons unsalted butter, chilled, cut into small cubes

2 tablespoons shortening

1/2 teaspoon kosher salt

2 teaspoons sugar

3 tablespoons cold water

For the fruit layer

2-1/2 cups blueberries, divided use

1 small peach or nectarine

1 tablespoon cornstarch mixed with 1 tablespoon water

1/4 cup granulated sugar

1 teaspoon lemon juice

1/4 teaspoon grated lemon zest

1/8 teaspoon ground cardamom

Pinch salt

Pastry Cream (Crème Patissiere)

2/3 cup milk

2/3 cup heavy cream

1 vanilla bean, split

4 large egg yolks

1/4 cup + 1 tablespoon sugar

3 tablespoons all-purpose flour

Blueberries and cream tart

Make the crust:

Place flour, butter, shortening, salt, and sugar in food processor bowl. Process on pulse until fat is cut uniformly into the flour in very small pieces. Add water all at once, and process just until dough holds together. If dough is too dry to stick together, add more water by teaspoon increments. Wrap dough in plastic wrap and chill in refrigerator until it just begins to stiffen up.

Place the chilled dough on a silicone liner or on a piece of parchment paper and place another sheet of parchment paper over the dough. Roll the dough out into a circle about 11 inches in diameter (dough should be about 1/4 inch thick). Place the dough on a cookie sheet and freeze for 10 minutes or so (this makes it easier to remove from the paper).

When the dough is stiff, peel off the parchment paper on both sides. Carefully place the dough over a 9-inch tart pan with a removable bottom (1 inch high for the amount of filling the tart recipe). Wait just until the dough softens enough to handle without cracking. Without stretching the dough, fit it into the bottom of the pan and up the sides. Trim excess crust, leaving about 1/4-inch extending over the edge of the pan. Place the tart tin in the freezer for 15 to 20 minutes so the dough can set up.

Preheat oven to 400°F.

Remove the tart tin from the freezer and line the crust with a piece of aluminum foil and pour in pie weights, pennies, dried beans or rice to weight it down. Bake for 20 minutes. Remove the pan from the oven and carefully lift the foil out of the crust. Crust should be set and just barely starting to brown. Return pan to the oven and bake for another 10 to 15 minutes, or until crust is medium golden brown – if it’s not done enough, it will get soggy when it’s filled.

Remove from the oven and let cool.

Prepare the fruit:

Peel the peach and cut the flesh into chunks. Using a blender, immersion blender or small food processor, puree the peach and pass the puree through a medium coarse strainer to remove any stringy or chunky bits. You should have about 1/3 cup; if not, add enough water to make 1/3 cup.

Sort through the blueberries to remove any bits of stem. Measure out 1/2 cup of the berries, including any that are particularly soft. Place the peach puree and 1/2 cup of the blueberries in a medium saucepan over medium heat until the liquid starts to boil. Turn the heat down to keep the berries at a simmer and cook for a few minutes, until the berries start to split.

Add the cornstarch mixture, sugar, lemon juice, zest, cardamom and salt to the berries in the pan. Stir to distribute the cornstarch mixture and cook at a simmer for about 3 minutes, or until most of the berries have burst and the mixture is thick and glossy.

Remove from the heat and stir in the remaining 2 cups of blueberries. Stir to coat with the cooked mixture. The liquid in the berries should have the consistency of thick syrup. If the mixture is too thick, thin out with a few teaspoons of water. Let cool to room temperature.

Make the pastry cream:

In a medium saucepan over medium heat, bring the milk, heavy cream, and vanilla bean just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove the vanilla bean.

While the cream mixture steeps, whisk together the egg yolks and sugar in a bowl until light and fluffy, about 2 minutes. Add the flour and continue whisking until smooth.

Slowly pour the hot cream mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.

Scoop the pastry cream into a bowl. Whisk until mixture is smooth. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.


Spread the pastry cream into the baked tart shell, being careful not to tear holes in the crust. It’s okay if the cream isn’t completely smooth and even.

Spread the blueberry mixture over the pastry cream. Refrigerate for 20 minutes or so to set.

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