Blueberry Tart
Servings: 12 slices
For the Pastry Dough
- 1½ cup (225 grams) all-purpose flour
- ⅓ cup (65 grams) sugar
- ¼ cup (55 grams) olive oil or canola oil
- ¼ cup (60 grams) water
- 1 teaspoon (1 teaspoon) lemon zest
- 1 teaspoon (6 grams) baking powder
- 1 pinch (1 pinch) salt
For the Blueberry Filling
- 3 heaping cups (500 grams) blueberries fresh (just over 1 lb)
- 1½ tablespoons (12 grams) cornstarch
- 1½ tablespoons (20 grams) sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- Prep the oven and pan: Preheat to 350°F (180°C). Oil and flour a tart pan or line it with parchment. Using a pie dish? Oil it and lay two criss-crossed strips of parchment for easy lifting.
- Make the dough: Mix 1 teaspoon lemon zest, ⅓ cup sugar, ¼ cup olive oil, and ¼ cup water in a bowl.In another bowl, mix 1½ cup all-purpose flour, 1 pinch salt, and 1 teaspoon baking powder.Combine wet and dry just until a dough forms—don’t overmix. Press into a ball (no kneading needed).
- Shape the crust: Press the dough into the pan, covering bottom and sides. Prick with a fork to prevent bubbling.
- Add the filling: Rinse 3 heaping cups blueberries, then toss with 1½ tablespoons cornstarch, 1½ tablespoons sugar, 1 teaspoon vanilla extract, and optional lemon zest. Spread evenly into the tart shell.
- Bake and serve: Bake for 30 minutes, until crust is golden. Cool for 20–30 minutes. Serve with extra lemon zest, whipped cream, or vanilla ice cream.
